Photograph of the finished Beef balls dim sum

China · Viên bò hấp vỏ quýt

Beef balls dim sum

40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.1 lb
  • Photograph of Dried tangerine peel Dried tangerine peel 0.8 oz
  • Photograph of Cornstarch Cornstarch 4.2 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of White pepper White pepper 0.7 oz
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Taro leaves Taro leaves 16 leaves
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 5.6 oz

Method

  1. 1 Mince the beef and then mix it with cornstarch, ginger juice, and white pepper for 12 minutes.
  2. 2 Knead the mixture until the dough sticks firmly to your hands; this indicates the meatballs will be chewy and crispy.
  3. 3 Lift the piece of meat and pound it against the grain 20 times to break up the meat fibers.
  4. 4 Soak the dried orange peel, then chop it very finely and mix it with the scallions.
  5. 5 Shape the mixture into balls and refrigerate for 1 hour to allow them to firm up.
  6. 6 Line a steamer with taro leaves, steam over high heat for 12 minutes, and serve with sweet chili sauce.

With an appliance

  • Pressure cooker 35 min

    Replace step 6: line the rack with taro leaves, steam the beef balls at low pressure for 6 minutes, then quickly release the pressure to prevent the balls from hardening. The steps of pounding, kneading, and cooling the meat from steps 1 to 5 remain unchanged.

Start cooking