Everyone upstairs and downstairs is not a professional chef, so they all take it for granted!

The fried meatballs are open because the time and intensity of beating the meat filling are not enough. The meat filling is not beaten, so the viscosity is not enough. If the stuffing is solid, even if you don’t add starch, it won’t boil even if you boil it with boiling water. If you don’t believe me, try it, these meatballs are made without any starch!

When you fry the meatballs, it depends on the size. If you are making braised lion head, you still cannot use starch. Add peppercorn water to the meat filling to stir it up, and then enlarge the steamed buns. After seasoning, form balls into balls with your hands, fry them in oil pan, and see if they crack? Still not cracked!

If you are making dry-fried meatballs or fried meatballs, you have to add some starch. The difference is that the dry-fried meatballs use corn starch; the southern fried meatballs use sweet potato starch. They won't fall apart.