Beef balls dim sum

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.