Steamed beef meatball

by Jason

Beef meatball. Coincidentally, my paediatrician’s nickname for me when I was younger, the meatball is made with ground beef marinated in a mix of soy sauce, Shaoxing cooking wine, garlic, ginger and sugar; it’s then whipped together with water chestnut, shitake mushrooms and scallions. The meatball itself is light and airy; this is attributed to the baking soda that is used to both tenderize the meat as well as aerate it, which yields a firm and toothsome final product. Steamed on a soy bean curd (tofu skin), prevents the meatball from sticking to the dish, however, also provides a great contrast in texture when eaten together. The meatball is dressed with Worcestershire sauce table side; the tang definitely works well by brightening up the meaty bite.

Try it! Then tell me how much you like it!

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Sandra December 7, 2012 - 11:38 pm

Ahhh baking soda. I knew there was a secret to them.

jess January 11, 2015 - 11:02 pm

I love these when i go to Dimsum


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