Chau Mai Ngau Yuk Yeun

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.