Chau Mai Ngau Yuk Yeun

Dry-Roasted Rice Meatballs

Preparation info

  • Difficulty


  • 20


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.


  • 1 cup white rice
  • 1 pound ground beef
  • 4 fresh water chestnuts, peeled, washed, dried, and diced
  • 3 scallions, ends discarded, washed, dried, and finely sliced
  • 2 teaspoons fresh minced ginger
  • 1 egg, beaten
  • tablespoons cornstarch mixed with 2 tablespoons cold water
  • teaspoons salt
  • teaspoons sugar
  • teaspoons sesame oil
  • teaspoons light soy sauce
  • 1 teaspoon blended whiskey
  • 2 tablespoons peanut oil
  • Pinch of white pepper


  1. Wash and soak rice for 1 hour, drain, and dry thoroughly. In a wok, dry-roast the rice until it is golden brown. When the rice cools, layer it onto a sheet of wax paper. With a rolling pin, roll over the rice until it becomes coarse crumbs but is not powdery. Set aside on the sheet of wax paper.

  2. In the bowl of an electric mixer, combine all the remaining ingredients. Mix at low speed for 3 minutes, then at medium speed for 3 to 4 minutes, or until all ingredients are thoroughly mixed. Refrigerate for 2 to 3 hours.

  3. Grab a handful of the chilled mixture and with an open-close motion of your hand, smooth the mixture, then squeeze it so that a rounded form comes out of the thumb side of the fist and forms a ball about 1¼ inches in diameter (about the size of a Ping-Pong ball).

  4. Place the ball on wax paper. Repeat until all of the mixture has been made into balls.

  5. Coat a sheet of wax paper with a thin layer of the crushed rice. Pick up the meatball and roll it on the rice until it is thickly coated. Repeat until all the meatballs are coated.

  6. Place the balls on a heatproof dish, then steam them for 5 to 7 minutes. These also may be steamed right in the steamer, but the bottom must first be lined with a layer of lettuce leaves to prevent sticking. Serve immediately.

Dry-Roasted Rice Meatballs cannot be frozen.