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Steamed Beef Balls Recipe
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Category : dim sum |
Style : steam | Serves : 30 - 35 balls |
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The
recipe uses water chestnuts and mushrooms to enhance the flavor and to promote a
smoother texture for the beef balls.
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Ingredients |
| 600 g |
Beef, finely minced |
| 60 g |
Pork fat, finely minced |
| 5 pieces |
Chinese mushrooms, soaked and finely chopped |
| 3 pieces |
Water chestnuts |
| 2 pieces |
Red chilies, very finely chopped |
| 30 rounds |
Small cabbage leaves |
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The Marinade |
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| 2 tbsp |
Cornflour |
| 1 tbsp |
Chinese rice wine |
| 1/2 tbsp |
Sesame oil |
| 1/2 tbsp |
Corn oil |
| 1 tsp |
Sugar |
| 1 tsp |
Salt |
| 1/2 tsp |
Pepper |
| 1 stalk |
Spring onion, chopped |
| 1 stalk |
Coriander leaves, chopped |
Method :
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Combine the minced beef and pork fat together
with mushrooms, chestnuts and chilies evenly.
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Prepare the marinade by combining all the
ingredients together.
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Marinate the minced beef with the marinade
above, set aside in a fridge for at least 30 minutes.
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Squeeze into walnut-sized balls using a spoon
dipped in cold water to separate the meatballs.
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Place the meatballs on rounds of cabbage leaves.
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Arrange in a bamboo steamer and steam over
rapidly boiling water for 10 - 15 minutes.
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Serve hot.
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Last updated :
04 January, 2008
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