INGREDIENTS

• 10.5 ounces (300 grams) ground pork
• 8.8 ounces (250 grams) fresh noodles

DIRECTIONS

1. Prepare the Ingredients：

   Finely chop the green onion and mince the ginger; peel and finely chop the water chestnuts. Set aside.

2. Make the Meat Mixture：

   In a bowl, combine the ground pork with the cooking wine, soy sauce, salt, and white pepper. Add the egg and stir in one direction until well combined and slightly sticky.

   Tip: 

   Stirring in one direction helps the meat mixture bind better for shaping.

3. Add the Fillings：

   Add the chopped green onion, ginger, water chestnut, and cornstarch to the pork mixture. Mix thoroughly.

   Tip: 

   Cornstarch adds elasticity to the meatballs.

4. Shape the Meatballs：

   Wet your hands with a little water and shape the mixture into small meatballs, placing them on a plate.

   Tip: 

   Wetting your hands prevents the mixture from sticking.

5. Fill the Steamer with Water：

   Fill the external water tank of the steam oven with the appropriate amount of water, ensuring it reaches the safe water level line.

   Tip: 

   Ensure the water level is safe to avoid steam shortages.

   
   

6. Preheat the Steamer：

   Select the steam setting and preheat to 212°F (100°C) for 10 minutes.

   Tip: 

   Preheating ensures quick steam generation for even cooking.

7. Steam the Meatballs：

   Once preheating is complete, place the steaming tray and meatballs in the oven, steaming until fully cooked, then remove and let cool.

   Tip: 

   Cooked meatballs should have a uniform color with no pink inside.

8. Wrap with Noodles：

   Wrap the fresh noodles around each meatball, lightly moistening the noodles to help them stick.

   Tip: 

   Ensure the noodles adhere well to the meatballs.

9. Brush with Oil for Frying：

   Place the wrapped meatballs on a baking rack and brush the surface with a small amount of cooking oil.

   Tip: 

   Brushing oil helps achieve a golden, crispy exterior.

10. Air Fry the Meatballs：

    Set the air fryer function to 450°F. After preheating for 15 minutes, add the noodle-wrapped meatballs and fry for 8 to 12 minutes. The cooking time will vary based on the size of the meatballs and your desired doneness. Flip them once during cooking for even heat distribution.

    Tip: 

    Use a meat thermometer to ensure the internal temperature reaches 165°F.

11. Enjoy the Dish：

    Once cooking is complete, remove the golden silk meatballs and enjoy them warm, pairing with salad dressing or tomato sauce if desired.

    Tip: 

    Enjoying them warm provides the best flavor and texture.