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Recipes
Chinese-Style Dim Sum Steamed Beef Balls

Recipe

Chinese-Style Dim Sum Steamed Beef Balls

30 min prep

70 min cooking

Serves 21

Difficulty 5/5

Traditional Chinese-style steamed beef balls that are savoury, springy and absolutely delicious. This iconic dim sum staple features water chestnuts, cilantro, ground beef, green onion and authentic seasonings. It is served with tofu skin and a Worcestershire dipping sauce.

Ingredients

Day 1

1¾ lb (875 g) Lean Ground Beef 4 tsp (20 mL) baking soda 1 tbsp (15 mL) salt 1 tsp (5 mL) kansui (see Tip*)

Day 2

1 chenpi (dried mandarin peel) 1 cup (250 mL) warm water ⅔ oz (20 g) dried tofu skin Boiling water ⅔ cup (150 mL) potato starch 2 tbsp + 1 tsp (35 mL) granulated sugar 2½ tsp (12 mL) chicken bouillon powder ¼ tsp (1 mL) EACH ground white pepper and sesame oil 1⅔ oz (50 g) beef fat or butter (about 2 tbsp/30 mL), cubed 5 oz (150 g) drained canned sliced water chestnuts, minced ⅔ cup (150 mL) finely chopped fresh cilantro (1⅓ oz/40 g) 2 green onions, finely chopped 2 tbsp (30 mL) Worcestershire sauce

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Directions

1. Day 1: Combine ground beef, baking soda, salt and alkaline water in bowl of a stand mixer. Mix on medium speed with paddle attachment for 3 minutes. With mixer running on medium speed, gradually add 1¼ cups (300 mL) water, 1 tbsp (15 mL) at a time, mixing each addition until the water is fully absorbed into the beef. (To mix by hand, stir using a spatula for 10 minutes, adding 1¼ cups/300 mL water, 1 tbsp/15 mL at a time and mixing for 30 seconds before the next addition.) Cover and refrigerator overnight. 2. Day 2: Combine chenpi (dried mandarin peel) in warm water in a small bowl and let soak for 15 minutes. 3. Meanwhile, place dried tofu skin in a heatproof bowl and add boiling water to cover. Let soak for 15 minutes. 4. Drain chenpi, reserving ¾ cup (175 mL) soaking liquid. Finely dice chenpi and return to bowl with reserved soaking liquid. Add potato starch, sugar, chicken bouillon powder, white pepper and sesame oil and mix well. 5. Return beef mixture to stand mixer bowl. Add beef fat, water chestnuts, cilantro and green onions. Mix on medium-low speed to combine. With mixer running on medium-low speed, gradually add in the chenpi mixture, 1 tbsp (15 mL) at a time, letting the beef absorb the liquid before adding more in. (To mix by hand, stir using a spatula chenpi mixture, 1 tbsp/15 mL at a time and mixing for 30 seconds before the next addition.) 6. Scoop 2 tbsp (30 mL) of beef mixture (about the size of a small onion) and roll into a ball. Place on a plate. Repeat to make 21 balls total. Set aside. 7. Drain tofu skin and place on a steamer basket in a single layer. Place 3 balls into the basket. Cover and steam on medium-high heat for 10 minutes until the beef is thoroughly cooked and “bouncy” in texture. Repeat with remaining balls, adding more water to steamer, as necessary between batches. Serve hot with Worcestershire for dipping.

Tip

*Kansui is also know as food-grade lye water or alkaline water and is a traditional ingredient which helps tenderize and enhance the flavours of the beef. Bottled kansui is a solution of potassium carbonate and sodium bicarbonate and is available in Chinese or Japanese grocery stores. To make a homemade version, combine 1 tsp (5 mL) baking soda with 4 tsp (20 mL) water in a very small saucepan. Bring to a boil over high heat, stirring, just to dissolve soda. Let cool completely. Store any extra in glass jar with lid in a cool area for up to 3 months.

If you don’t want to cook all the meatballs at once, roll out the balls and freeze on a parchment paper-lined baking sheet until solid. Transfer to an airtight container and freeze for up to 3 months. When you’re ready to enjoy them, remove from freezer and steam from frozen, increasing the cooking time for 12 minutes per batch.

Cuts Used in This Recipe

Chinese-Style Dim Sum Steamed Beef Balls

Ground Beef

Lean Ground Beef (17% Max. fat)

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