Steamed Meatballs

Steamed Meatballs


Chinese steamed meatballs are classic and authentic Cantonese dim sum items.
  • 1 pound Ground beef ( You can use 85%, 90 % or 93% lean)
  • ¼ teaspoon Baking soda
  • ½ cup Water (Cold)
  • 1 teaspoon Kansui
  • 1 small piece Dried mandarin peel (2x2 inches, 1 g)
  • 1 piece Bean curd sheet (10x 12 inches, 1 oz)
  • ½ cup Water chestnuts (3 oz)
  • ¼ bunch Cilantro (1 oz)
  • 4 sticks Green onion (1 oz)
  • Seasoning:
  • 1 teaspoon Salt
  • 1 teaspoon Fish sauce
  • 1 teaspoon Chicken bouillon powder
  • 3.5 teaspoons Sugar
  • 4 tablespoons Tapioca starch
  • 1 tablespoon Sesame oil
  • ¼ teaspoon White pepper
  • 1 teaspoon Garlic powder
  1. Pour ¼ cup of water into a small container, put a small piece of dried mandarin peel (2 x 2 inches, around 1 g). Soak it for 15-30 minutes.
  2. Cut a piece of bean curd sheet (10 x 12 inches, 1 oz) into 4 smaller squares. Then, pour water into the bowl and soak it for 30 minutes to 1 hour.
  3. Wash and cut ¼ bunch of cilantro (1 oz) into pieces.
  4. Then, wash and cut 4 sticks of green onions (1 oz) into pieces.
  5. Roughly chop ½ cup of water chestnuts (3 oz) into pieces.
  6. After soaking the dried mandarin peel from step 1. Cut and mince it into pieces.
  7. Put 1 pound of ground beef into the food processor. Then, add ½ cup of cold water, ¼ teaspoon of baking soda and 1 teaspoon of kansui. Let it run for 1-2 minutes. (*It is best to freeze the ground beef for 1-2 hours before using it.)
  8. After that, open the food processor lid, add 1 teaspoon of garlic powder, 1 teaspoon of fish sauce, 1 teaspoon of salt, 1 teaspoon of chicken bouillon powder, 3.5 teaspoon of sugar, ¼ of white pepper, 1 tablespoon of sesame oil, 4 tablespoons of tapioca starch and minced dried mandarin peel from step 6. Scrap the meat on the side of the food processor. Cover the lid and let it run 1-2 minutes. To mix it well and paste-like texture.
  9. Put the meat into a bowl and cover with a plastic wrap. (*The best result is to refrigerate it overnight, so it can let the meat be more tender and have more flavor.)
  10. Next, put the chopped water chestnuts from step 5 into the meat.
  11. Then, add the cut cilantro from step 3, cut green onion from step 4 and mix it well.
  12. Place the soaked bean curd sheet from step 2 on the plate.
  13. Dip some water on your hands, scoop some meat mixture and shape it into a ball. This can prevent meat sticking on the hands.
  14. Put the meatballs on the bean curd sheet from step 12. (*Dim sum items usually put 3-4, I did 3 for this).
  15. Then, put it into the bamboo steamer basket and cover the lid.
  16. Pour 4 cups of water into the wok, place a rack. Turn on the fire medium high. When the water is boiling, put the bamboo steamer into the wok and steam it for 8-12 minutes.
  17. Lastly, you can pour some worcestershire sauce or dip with soy sauce, chili oil, XO sauce and garlic chili sauce.

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