top of page

Cantonese Style Steamed Beef Meatballs 山竹牛肉球

Another classic Cantonese Dim Sum recipe!🙌

It is made of minced beef and coriander with some chopped water chestnuts for extra crunchiness.🥢

Serve 2


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


  1. 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)

  2. Cover the beef mixture and let it sit in the fridge for 2-3 hrs.

  3. Soak the tangerine peel in water until soften, drain and finely chopped.

  4. Soak the beancurd sheet for 1 min until soften, drain and cut into 3”x3” squares.

  5. Mix the chopped corianders, water chestnuts and tangerine peel bits into the beef mixture and stir well.

  6. Grab a golf ball sized portion of beef mixture, roll into a meatball.

  7. Place 2-3 beancurd sheets on a dish and lay a meatball on top. Repeat with the rest of the meatballs.

  8. Steam the dish over high heat for 8-10 mins until the meatballs are fully cooked.

  9. Serve hot with Worcestershires sauce, soy sauce or chilli oil.

Recent Posts

See All


bottom of page