Chau Mai Ngau Yuk Yeun

Dry-Roasted Rice Meatballs

Preparation info

  • 20

    • Difficulty


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

This is a dim sum that must be credited, at least philosophically, to Szechuan Province. It is my creation, an adaptation of a Szechuan recipe.

The Szechuanese use chunks of meat and coat them with dry-roasted crushed rice before steaming them. I do not fancy that taste that much. What I have done is to make small seasoned beef meatballs and coat them with roasted crushed rice and then steam them. They are one of my contributions to the dim sum repertoire.