Another classic Cantonese Dim Sum recipe!🙌
It is made of minced beef and coriander with some chopped water chestnuts for extra crunchiness.🥢
Serve 2
Ingredients
200g minced beef, ideally with more fat content
30g peeled water chestnut, finely diced
2g dried tangerine peel/Chen Pi (optional)
20g corianders, chopped
1 large beancurd sheet
Marinade for beef
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp ice-cold water
1 tbsp potato starch
1 tbsp sesame oil
1 tsp salt
1/2 tsp ground black pepper
Instruction
Marinade the beef and keep stirring in single direction with a large fork vigorously until the beef mixture turns into a really sticky paste. Alternatively, squeeze the mixture really hard to break down the tissue of the beef - it’s quite a workout JFYI😉(or use a food processor on slow speed to slow knee/mix for 15 mins)
Cover the beef mixture and let it sit in the fridge for 2-3 hrs.
Soak the tangerine peel in water until soften, drain and finely chopped.
Soak the beancurd sheet for 1 min until soften, drain and cut into 3”x3” squares.
Mix the chopped corianders, water chestnuts and tangerine peel bits into the beef mixture and stir well.
Grab a golf ball sized portion of beef mixture, roll into a meatball.
Place 2-3 beancurd sheets on a dish and lay a meatball on top. Repeat with the rest of the meatballs.
Steam the dish over high heat for 8-10 mins until the meatballs are fully cooked.
Serve hot with Worcestershires sauce, soy sauce or chilli oil.
