Dim Sum Beef Meatball Recipe (Reveal the Secret of Juicy and Tender Meatballs)

Von Souped Up Recipes · 30 Min.

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Zubereitung

1. Season the ground beef with the salt, sugar, oyster sauce, chicken bouillon powder, white pepper and sesame oil, and stir in one direction until well combined. Chill the filling in the fridge for 1 hour.
2. Soak the dried tangerine peel for 40 minutes, scrape out the pith with a spoon, then dice the peel finely.
3. Dice the pork fat, jicama and cilantro. If jicama is unavailable, carrot, water chestnut or daikon may be used instead.
4. Cut the tofu skin into smaller pieces and deep fry them in 380°F oil for a few seconds. Remove and soak in clean water for a couple of minutes, until soft. Squeeze lightly and place on a plate to stop the meatballs sticking.
5. Mix the baking soda with the hot water. Add the crushed ice to cool the liquid, then stir in the tapioca or potato starch thoroughly.
6. Take the beef out of the fridge and add the starch water in batches, stirring in one direction until the liquid is absorbed and the meat becomes gluey and sticky.
7. Add the diced jicama, tangerine peel, pork fat and cilantro, and mix until well combined.
8. Squeeze a large handful of meat so it forms a ball between thumb and forefinger. Scoop it with a spoon onto the tofu skin. This makes 6 meatballs of about 65 g (2.3 oz) each.
9. Bring a pot of water to a boil and steam the meatballs over high heat for 10 minutes.

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