Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Lean ground beef

  2. 1 tablespoon 15ml Dark soy sauce

  3. 1 tablespoon 15ml Chinese rice wine or dry sherry

  4. 1/4 teaspoon 1 1/3ml Freshly grated ginger

  5. 1 teaspoon 5ml Sugar

  6. 2 Green onions - chopped

  7. 1 Egg - beaten

  8. 1 tablespoon 15ml Cornstarch

  9. 1 teaspoon 5ml Sesame oil

  10. 2 Garlic cloves - crushed

  11. 1 teaspoon 5ml Soybean condiment - (mein see), seenote

  12. 2 teaspoons 10ml Finely grated orange peel

  13. 1/4 teaspoon 1 1/3ml Msg - optional

  14. 1 Spinach or mustard greens - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: Can be found in Asian and Oriental markets.

  2. Mix all ingredients together with the exception of the garnish. You need to whip this dish to make it smooth, so I suggest a good electric mixer. Otherwise, do it by hand and beat the blazes out of this stuff.

  3. Roll into small meatballs about 1 1/4-inches in diameter. Press some of the greens into a steaming bowl and top with the meatballs.

  4. Steam the meatballs in several dishes, steaming each, or all together, for that matter, for about 15 minutes. It is best to use your bamboo steaming racks for these dishes. This recipe makes about 20 dim sum.

  5. Hint: To keep meatballs from sticking to your hands, simply moisten your hands in between each molding of a meatball.


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