Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Dim Sum Beef Meatball Recipe (Reveal the Secret of Juicy and Tender Meatballs). That video is uploaded by Souped Up Recipes at 2022-12-07T07:00:26-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [wN1FPrMgEUg]
| Name | Dim Sum Beef Meatball Recipe (Reveal the Secret of Juicy and Tender Meatballs) |
| Video Uploader | Video From Souped Up Recipes |
| Upload Date | This Video Uploaded At 07-12-2022 15:00:26 |
| Video Discription | 🎉PURCHASE THE DRIED TANGERINE PEEL - https://curatedkitchenware.com/products/chinese-chen-pi-dried-tangerine-peel 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes 🥢 PRINTABLE RECIPE - https://soupeduprecipes.com/dim-sum-steamed-beef-meatballs/ 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 - https://geni.us/premium-oyster-sauce) 1/2 tsp of chicken bouillon powder (Amazon Link - https://geni.us/white-peppercorns) 1/4 tsp of white pepper (Amazon Link - https://geni.us/white-peppercorns) 1 tsp of sesame oil (Amazon Link - https://geni.us/roasted-sesame-oil) 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 - https://geni.us/tapioca-flour) 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 - https://curatedkitchenware.com/products/chinese-chen-pi-dried-tangerine-peel) 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 - https://geni.us/worcestershire-sauce) 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. wN1FPrMgEUg |
| Category | Howto & Style |
| Tags | how to make meatballs | meatball recipe | dim sum | homemade meatballs | chinese beef ball | steamed meatballs | steamed meatballs beef | dim sum beef balls recipe | dim sum beef balls | chinese meatball | dim sum recipe beef | how to make meatballs from ground beef | cantonese beef meatballs | cantonese meatballs | dim sum meatballs recipe | dim sum meatballs | dim sum beef meatball recipe | dim sum steamed beef ball recipe | steamed beef balls dim sum | steamed beef balls | 点心蒸牛肉球 | 蒸牛肉球 |
