Steamed Beef Balls with Cilantro Leaves
These little beef balls are traditionally
served with other dim sum.
They also make a nice addition to a
Chinese dinner, or served as an appetizer.
We often make them for dinner, served
with steamed rice and a vegetable stir-fry.
Prepare beef mixture 4 hours ahead (or
the night before).
About 20 minutes before serving time,
bring mixture from refrigerator, form balls and steam.
Makes about 12 balls. Serves 3-4 as main
course for dinner; serves 6 as appetizer or dim sum.
Beef Balls:
1 lb. lean, ground grassfed beef
1/4 cup cold water
1/4 cup vegetable oil
1-2 cloves crushed garlic
2 tablespoons chopped green onions
2 teaspoons sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 teaspoons sesame oil
1 teaspoon lemon juice
1/4 cup finely diced fat: pork fat, beef
tallow, cold butter, or cold vegetable shortening
1 medium bunch cilantro
Dipping Sauce:
soy sauce
hot chili sauce
Preparation:
In a food processor or blender, blend
first nine ingredients to a very fine paste. Add lemon juice
and fat, processing briefly. Cover the mixture with plastic
wrap and chill for about 4 hours.
Use wet hands to form meat into small
balls - about the size of golf balls.
Choose a plate that will fit inside your
Chinese steamer basket or on a rack in a steamer. Cover the
plate with cilantro and arrange meatballs on top. (We use two
plates and two Chinese bamboo steamer baskets, stacked.)
Steam, tightly covered, over rapidly
simmering water for about 12 minutes. Meanwhile, mix a little
chili sauce into soy sauce for dipping.Serve hot on the same
plate with dipping sauce on the side.
