Chinese Dim Sum Beef Balls Recipe
Watercress Steamed Meatballs
Inspired by the Chinese meatballs you've seen at the Dim Sum restaurants in your local Chinatown, these watercress steamed meatballs contain super-healthy watercress and a classic Chinese meatball recipe.
Make no mistake most it. As the name suggests, the star of these steamed meatballs is the watercress. Delicious beef with a light, bouncy texture combines with the fresh flavors of the leafy greens, making these a delicious meal or dim sum treat at home.
Annotation: Nosotros worked with B&W Quality Growers to create this post and recipe. All thoughts and opinions are our own. Savour!
What is watercress, and where can you purchase it?
Watercress (西洋菜, xīyáng cài in Mandarin or "sai yeung choy" in Cantonese) is a well-known vegetable in Chinese cuisine but ofttimes overlooked in Western cooking.
Packed with Vitamin Yard and xviii boosted essential vitamins and nutrients, watercress has a subtle peppery flavor when eaten raw and a fresh, sweetness, and slightly biting flavor when cooked. You lot can discover watercress sold in pocket-size bundles in Chinese grocery stores and regular supermarkets.
There are many ways to swallow watercress, whether it'due south in salads, soups (similar our traditional Cantonese watercress pork rib soup ), or stir-fried by itself (one of our get-to weeknight vegetable side dishes is a simple stir-fried watercress ).
While y'all may take eaten it raw in a salad, we prefer to melt information technology. Try this recipe, and you'll see how cooking watercress and pairing it with a savory ingredient like beef can bring out the true flavor of this tasty, good for you vegetable!
Quick Tips for this Recipe
- Make sure your watercress is fresh! Look for tender, bright green leaves and clean, plump green stems. If the stems are wrinkled or the leaves are blackened, do non buy it! We worked with watercress from B&Westward Quality Growers in this mail. They sustainably abound their baby leaves where they're ever in season and at peak freshness, as you can run across from the fresh, vivid light-green watercress in these photos!
- When blanching the watercress, exist certain not to overcook it.
- Your cutting of beef must have practiced fat without gristle, cartilage or tough membranes. We asked our supermarket butcher to recommend the fattiest cut of beef (70% lean) without gristle. He immediately recommended beef chuck, which is keen, because it's readily available in any supermarket.
- To get a good meatball texture, the beef must be footing coarsely. You will become better results by chopping it by hand (learn our simple method for grinding meat by hand with a pocketknife and cutting board).
- This recipe does well when fabricated alee. Let the watercress and beef meatballs sit in the refrigerator overnight for the all-time texture and flavor!
- One of the most important seasonings for this dish is the dried tangerine pare. Yous can observe information technology in Chinese grocery stores and online. Don't skip this ingredient! To fix information technology, just break information technology into pieces and grind it to a coarse powder in a mortar and pestle.
Watercress Steamed Meatballs: Recipe Instructions
In an electrical mixer fitted with the paddle zipper, add the coarsely ground beef, cold h2o, and baking soda.
Turn the mixer on slow speed for 10 minutes. If you lot don't have a mixer, vigorously stir the beef and cold h2o with a large fork or 3 chopsticks for 15 minutes (you lot'll go a skilful workout making these meatballs!).
You'll see that there may be bits of fascia/meat fibers that stick to the paddle or fork as the beef is mixed. Remove these every bit y'all see them, since they can be tough and sinewy. Scrape the sides of the bowl to ensure the meat and fatty are evenly incorporated.
Add together the ginger, scallions, sugar, salt, cornstarch, one tablespoon vegetable oil, sesame oil, Shaoxing vino, white pepper, dried tangerine peel, coriander powder, and egg white. Stir on medium speed for 15 minutes (or vigorously past paw for xx-25 minutes).
Again, terminate the mixer every 5 minutes and remove any tough fibers or membranes from the paddle attachment. These tough pieces tend to cling to the paddle during mixing.
If making these watercress meatballs ahead or if y'all have the time, air-condition the mixture overnight for the best flavour.
When you're set up to steam the meatballs, bring a pot of water to a boil and add 1 teaspoon vegetable oil. Have 1 bunch of watercress and blanch for xxx seconds.
Drain, rinse in cold water, and squeeze out all the liquid.
Very finely chop the watercress.
Add together the finely chopped watercress and chopped cilantro to the meat mixture, and fold in by hand until everything is evenly incorporated.
Lay down a bed of fresh watercress on a heatproof plate that you lot'll use for steaming. If you want to steam in small-scale dim sum-like batches, you can do that as well. Using oiled hands, portion the meat into 60g chunks, and roll them into round meatballs.
Set up your steamer. Once the water is boiling, steam the meatballs on loftier for 12 minutes. For more than information on how to fix a steamer, see our mail on how to steam nutrient .
Serve these watercress steamed meatballs as a repast with rice or equally part of a Sunday Dim Sum brunch!
The broth that collects at the lesser of the plate is delicious, and so brand sure that yous enjoy it with a spoon.
Prep: 1 hour
Cook: 15 minutes
Total: 1 60 minutes 15 minutes
- one pound beefiness chuck (do not trim fat; paw-chop or ask the butcher to coarsely grind)
- one/2 cup cold water
- i/ii teaspoon blistering soda
- 1/2 teaspoon ginger (grated or finely minced)
- 1 teaspoon scallion whites (finely minced)
- one teaspoon sugar
- 1 1/8 teaspoon common salt
- ane tablespoon cornstarch
- 1 tablespoon vegetable oil (plus 1 teaspoon, divided)
- 1/4 teaspoon sesame oil
- 2 teaspoons Shaoxing wine
- 1/4 teaspoon white pepper
- 1 one/four teaspoons dried tangerine peel (coarsely footing in a mortar & pestle)
- i/4 teaspoon coriander powder
- i egg white
- 2 bunches fresh watercress (thoroughly washed and drained, divided)
- 1/4 cup cilantro (finely chopped)
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In an electric mixer fitted with the paddle zipper, add together the coarsely ground beef, cold water, and baking soda. Turn the mixer on deadening speed for 10 minutes. If yous don't have a mixer, vigorously stir the beef and common cold water with a big fork or three chopsticks for xv minutes.
-
Yous'll run into that there may be bits of fascia/meat fibers that stick to the paddle or fork equally the beef is mixed. Remove these as you see them, since they can exist tough and sinewy. Scrape the sides of the bowl to ensure the meat and fat are evenly incorporated.
-
Add together the ginger, scallions, saccharide, salt, cornstarch, 1 tablespoon vegetable oil, sesame oil, Shaoxing vino, white pepper, dried tangerine peel, coriander pulverization, and egg white. Stir on medium speed for xv minutes (or vigorously past hand for twenty-25 minutes).
-
Once more, stop the mixer every v minutes and remove any tough fibers or membranes from the paddle attachment. These tough pieces tend to cling to the paddle during mixing.
-
If making these watercress meatballs alee or if you lot have the fourth dimension, air-condition the mixture overnight for the best flavor.
-
When you're set to steam the meatballs, bring a pot of water to a eddy and add together 1 teaspoon vegetable oil. Accept i bunch of watercress and blanch for 30 seconds. Drain, rinse in common cold water, and clasp out all the liquid. Very finely chop the watercress.
-
Add together the finely chopped watercress and cilantro to the meat mixture, and fold in by hand until everything is evenly incorporated.
-
Lay down a bed of fresh watercress on a heatproof plate that you lot'll use for steaming. If you want to steam in small dim sum-similar batches, you tin practise that besides. Using oiled hands, portion the meat into 60g chunks, and roll them into round meatballs.
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Set upward your steamer. Once the water is humid, steam the meatballs on high for 12 minutes.
Recipe makes xiii-xiv meatballs.
Calories: 172 kcal (ix%) Carbohydrates: 2 g (1%) Poly peptide: xv g (30%) Fat: 11 chiliad (17%) Saturated Fat: vi thousand (thirty%) Cholesterol: 52 mg (17%) Sodium: 602 mg (25%) Potassium: 287 mg (eight%) Sugar: 1 yard (1%) Vitamin A: 321 IU (6%) Vitamin C: four mg (5%) Calcium: 23 mg (2%) Iron: 2 mg (11%)
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