Steamed dim sum beef meatballs
Souped Up Recipes · ♥ 3.5K likes · 71.7K views · 10 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g ground beef
- 4 tbsp cilantro
- ⅓ tsp baking soda
- 42 g crushed ice
- 1–2 tbsp Worcestershire sauce
- ⅓ tsp salt
- 1½ tsp sugar
- 1 tbsp oyster sauce
- ½ tsp chicken bouillon powder
Season the ground beef with salt, sugar, oyster sauce, chicken bouillon powder, white pepper and sesame oil, mixing in one direction until combined.
- pork fat
Dice the pork fat and run the knife over it a few times.
Soak the chenpi in clean water about 40 minutes, scrape off the pith with a spoon, julienne thinly and dice finely.
- tofu skin
- oil
Cut the tofu skin into small pieces and deep fry in 380F oil for a few seconds; soak in clean water a couple of minutes until soft, squeeze lightly and lay on the plate so the meatballs do not stick.
- 1 oz tapioca starch
Make the baking soda solution; once it bubbles, cool it with crushed ice and mix in the tapioca starch.
The baking soda solution
Add the starch water to the chilled beef a little at a time, stirring in one direction until each addition is absorbed, until it is all used and the meat is sticky and gluey.
Working the starch water into the beef
Mix in the diced jicama, chenpi, pork fat and cilantro last, since small bits inhibit the protein from taking up water.
Adding the mix-ins last
Squeeze the meat through the thumb and forefinger to form meatballs, about 65 g each, and scoop onto the tofu skin.
Bring a pot of water to a boil, set the steamer over it and steam on high heat for 10 minutes.