Name: Steamed Beef Balls (San Zok Ngao Yok )
Yield: Makes 6
Cuisine: Chinese
Ingredients: watercress; garn soei; cooking oil; onions; sugar; scallions; beef; water chestnuts; chinese celery; fu pei; alkaline water; water; pork fat; coriander; salt; cilantro; bicarbonate of soda; dried orange peel; dried bean curd skin

Preparation info

Makes
6

Difficulty
Medium

Appears in

Dim Sum

By Chan Chen Hei

Published 2005

About

When steamed, the beef balls puff up. They are marvellously light, tender and springy.

Ingredients

Beef	300 g, chopped by hand

Asia
China
Starter
Gluten-free

Method

Blend chopped beef in a food processor until pasty. Mix in salt, sugar, bicarbonate of soda, alkaline water and water. Refrigerate for 1 hour.
Heat some oil and scald bean curd skin. Drain and soak in water until softened. Lay bean curd skin on a steaming plate. Set aside.
Blanch watercress in lightly salted water. Drain and set aside.
Add wat

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Ingredients

Method

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