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Dim Sum Beef Meatball Recipe (Reveal the Secret of Juicy and Tender Meatballs)

Byamazingfoodstv


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These dim dum beef meatballs have a soft and succulent texture and unique flavors. The recipe is easy, but it is hard to find good quality dried orange peel, which is the key to authenticity.

INGREDIENTS

Make the Meatballs
200 g 7 oz lean ground beef
1/3 tsp of salt
1.5 tsp of sugar
1 tbsp of oyster sauce (Amazon Link –
1/2 tsp of chicken bouillon powder (Amazon Link –
1/4 tsp of white pepper (Amazon Link –
1 tsp of sesame oil (Amazon Link –
1/3 tsp of baking soda
42 g 1.5 oz of hot water
42 g 1.5 oz of crushed ice
29 g 1 oz of tapioca starch or potato starch (Amazon Link –
42 g 1.5 oz of pork fat, diced
4 tbsp of diced cilantro
A piece of aged tangerine peel, 1.5 inches * 2 inches (Product Link –
42 g 1.5 oz of Diced Jicama

Others:
2-3 pieces of Tofu skin to prevent sticking optional
1-2 tbsp of Worcestershire sauce for dipping (Amazon Link –

INSTRUCTIONS

Season the ground beef with salt, sugar, oyster sauce, chicken bouillon powder, white pepper to taste, and sesame oil. Mix within one direction until the seasonings are well combined. Chill the filling in the fridge for one hour.

While waiting, soak the dried tangerine peel for 40 minutes. Use a spoon to eliminate the pith, then dice the tangerine peel finely.

Dice the pork fat, jicama, and cilantro. If you can’t find jicama, use carrot, water chestnut, or daikon radish.

Cut the tofu skin into smaller pieces, then deep fry in 380 F oil for a few seconds. Remove it from the oil and soak it in clean water for a couple of minutes or until soft. Tofu skin is slightly chewy if you steam it directly, which is unpleasant to eat. After deep frying and soaking, it becomes porous and can soak flavor from the meatballs.

Slightly squeeze the tofu skin and put it on a plate. The purpose is to prevent the meatballs from sticking to the plate. Other than that, it doesn’t make a big difference in taste. If you don’t have it, or you think it is too much effort to deep fry and soak the tofu skin, feel free to skip it or use parchment paper to prevent sticking.

Combine the baking soda and the hot water. The heat will break the sodium bicarbonate into sodium carbonate (Na2CO3), which is a stronger alkaline. It will improve the texture of the meat by changing the PH level. That is why the meatballs are soft and succulent.

Add the crushed ice to cool the liquid. Then combine the liquid with the tapioca starch and stir thoroughly.

Take the beef out of the fridge, add the tapioca water in batches, and stir the meat in one direction until the liquid is absorbed. Continue to whisk the meat until it becomes gluey and sticky.

Add the diced jicama, tangerine peel, pork belly, and cilantro. Mix until well combined. Small bites of ingredients will inhibit protein formation, which lowers the water-absorbing rate. That’s why I mix the meat with the tapioca starch water first, then add all these minced ingredients last.
Grab a big batch of meat and squeeze it. The meat will naturally form a ball in between your thumb and forefinger. Scoop it with a spoon and put it on top of the fried tofu skin. This recipe is enough to make 6 big meatballs, 65 grams (2.3 oz) each.

Bring a pot of water to a boil. Steam the meatballs over high heat for 10 minutes.

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38 Comments

  6. I live in Asia already 9 years, I have been to China a couple times.
    1st, Asian people barely eat meat, annual meat consumption in Indonesia is around 2.8 Kg.
    2nd, Asians eat the cheapest food ever. No way they would cook meatballs using sirloin, it is a joke. By the way, none cooks meatballs here they just buy frozen meatball that is made with industrialized meat and has a lot of fake chemical crap just to give a meat flavour.
    You are literally selling the West a fake imagine of what Chinese cuisine is about. When you opened your pack of dried orange peels that have been dry aged during 15 years I just laughed!
    I am here right now eating mestballs in Indonesia, what for me is a diagusting food because is industrialized meat even a McDonalds hamburguer is healthier and in all these years living in Asia I never saw a restaurant selling hand made meatballs, even the fancy ones all use crap ingredients. So literally give the Western people a break and show us a real Chinese food, not your fake fancy version.

  7. "You don't need a scale unless you have OCD." I laughed and laughed. I apologize to all people with OCD, but cooking is about knowing what you are doing, not measuring what you are doing. I seldom measure anything, except as a starting point. Then I have to make adjustments if the texture, the size, or the taste isn't to my liking. Miss Mandy does it that way, the only way.

  8. اهلا بيك انا اتابعك من مصر بلدي واريد ان اعرف بماذا اذبتي محلول الصودا في البدايه بماء دافئ ام ب خل وهل يمكن استبدال بالنشا الذره

  19. Made it tonight. So good and better than my local dim sum places. I’m in NYC so that’s saying something. I got chunk of beef, chopped by hand etc. used tangerine rind in place of Chen pi. Water chestnuts for jicama. Even did fried tofu then soaked for steaming.

    Everyone loved them. Thanks for another spectacular recipe AND explanation for each step. I would send picture if I can figure out how.

  20. question please. when you say "oyster sauce" or condiments like it (complex combinations of ingredients), would you share which brands? thank you. btw i really have learned so much about cooking chinese food from your videos, and simply things that i would never have imagined like a lump of butter in the chow fun at the end (what a difference) or adding a little sugar when cooking cabbage. you're amazing. thank you.

  32. Dear Mandy, thank you for all your tips and recipes. You have really added an extra dimension to my cooking, which I'm really grateful for. My next one of your recipes I'm going to tackle is your " Three Cup Chicken".
    Mandy, you are a Legend.

  33. Hi Mandy. I am sure , and it is natural, that you miss things of home but I can say that we are fortunate to have you. Always watching for your wonderful presentations and all of the things that you share with us. I also return to your presentations for review just to make sure that I make things Your Way ! Thank you Mandy….Michigan

  34. I made these & they were amazing! Thanks so much for sharing your recipe & techniques. I used some orange peel that I dried in the air fryer since I didn't have access to the tangerine peel. I also used parchment paper & it worked really well to keep the meatballs from sticking. Well worth the time & effort for delicious taste & soft juicy texture.

  35. Thank you Mandy! I am a “Why” kind of person. I like to understand the reasoning behind preparation of things. You do such an excellent job explaining all the details of why you do the steps that you do. Thank you so much for your effort and being such a good instructor!

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