CHINESE DIM SUM: This meat balls, a popular dim sum in any restaurant, is soft but firm to the bite and pretty delicious even when reproduced at home.

STEAMED BEEF DUMPLINGS WITH WATERCRESS 西菜牛肉球:

 

 

 

 

1 lb. beef freshly minced at home or store-bought minced lean ground beef

3-4 oz. minced pork

3 stalks green onions, finely chopped                         

3 bunches cilantro, finely chopped

¼ piece dried tangerine peel, soaked                          

1 lemon leaf, soaked, optional

1 1/2 tsp. salt                                                              

1/4 tsp. baking soda

¾ cup water                            

seasoning:

    3½ tsp. sugar                                                           

    ½ tsp. white pepper

    1 tsp. sesame oil                                         

    6 tbsp. tapioca starch

    3 tbsp. light soy sauce         

cooked watercress                                          

 

 

 

Mince tangerine peel and lemon leaf if using.

 

Add salt and baking soda into minced beef in a large bowl. Use a pair of chopsticks to stir and mix well together, moving in one direction only. Slowly and gradually add in water, mixing and stirring continuously until all the water is absorbed.

 

Add in seasoning ingredients as well as minced pork, tangerine peel, lemon leaf, green onions and cilantro. Continue mixing in one direction until mixture is thoroughly incorporated.  Scoop beef mixture up in one hand; them mash it back into bowl. Repeat this scooping and mashing procedure for about 10 to 15 times, or until mixture becomes stretchy and elastic. Form mixture into 10 large meat balls.

 

Line bottom of a large heat-proof dish with the watercress and arrange meat balls on top. Place dish in a large bamboo steamer fitted over a pot of boiling water. Steam meat balls over high heat for 10 minutes. Serve at once.

 

 

NOTE: Softened bean curd sheets can be used to substitute for watercress.