📝 About This Recipe
A quintessential classic of Cantonese Yum Cha, these beef balls are prized for their incredibly springy, 'bouncy' texture and delicate herbal notes. Resting on a bed of savory, juice-soaked bean curd skin, the beef is infused with the bright citrus of aged tangerine peel and the crunch of water chestnuts. This recipe unlocks the secret to achieving that professional dim sum silkiness right in your own kitchen.
🥗 Ingredients
The Beef Base
- 500 grams Ground Beef (finely ground, ideally 20% fat for moisture)
- 6-8 pieces Water Chestnuts (peeled and finely minced for crunch)
- 2 tablespoons Cilantro (stems and leaves, finely chopped)
- 2 stalks Scallions (white and light green parts only, finely minced)
- 1 small piece Aged Tangerine Peel (Chenpi) (soaked until soft and minced very finely)
The Seasoning & Texture Secret
- 1/2 teaspoon Baking Soda (essential for the tender, bouncy texture)
- 3 tablespoons Cornstarch (acts as a binder)
- 1/4 cup Ice Water (must be very cold to emulsify the fats)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Sesame Oil
- 1 teaspoon Sugar
- 1/2 teaspoon White Pepper (ground)
The Bed
- 2 sheets Dried Bean Curd Skin (Fuzhu) (soaked in warm water until pliable)
- 2 tablespoons Worcestershire Sauce (for serving/dipping)
👨🍳 Instructions
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1
Begin by soaking the dried tangerine peel and bean curd skin in separate bowls of warm water for at least 20 minutes until softened.
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2
Once the tangerine peel is soft, use a small spoon to scrape off the bitter white pith from the inside, then mince the remaining zest into tiny fragments.
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3
In a large mixing bowl, combine the ground beef with the baking soda, salt, sugar, and white pepper. This is the foundation of the texture.
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4
Using a pair of chopsticks or a sturdy spatula, stir the beef in one single direction vigorously for 5 minutes. This develops the protein strands needed for 'bounce'.
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5
Slowly incorporate the ice water, one tablespoon at a time, while continuing to stir in the same direction until the water is fully absorbed and the beef looks like a pale, sticky paste.
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6
Add the cornstarch, soy sauce, Shaoxing wine, and sesame oil. Mix until a homogenous, tacky paste forms.
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7
Fold in the minced water chestnuts, cilantro, scallions, and the prepared tangerine peel. Ensure they are evenly distributed.
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8
The 'Slap' Technique: Pick up the entire mass of meat and throw it back into the bowl repeatedly (about 20-30 times). This traditional method creates a dense, springy texture.
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9
Cover the bowl and refrigerate the mixture for at least 30 minutes. This allows the flavors to meld and the fats to firm up for easier shaping.
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10
Drain the bean curd skin and pat dry. Cut into rectangles and line the bottom of your steaming plates or bamboo steamer baskets.
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11
Wet your hands slightly. Scoop about 2 tablespoons of the beef mixture and roll into a smooth ball roughly the size of a golf ball. Place them on top of the bean curd skin, leaving 1 inch of space between each.
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12
Prepare your steamer with boiling water. Place the steamer baskets over high heat and steam the beef balls for 12-15 minutes.
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13
The beef balls are done when they have changed color completely and feel firm yet springy to the touch.
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14
Carefully remove from the steamer and immediately drizzle with a few drops of Worcestershire sauce while steaming hot.
💡 Chef's Tips
Always stir the meat in one direction; changing directions breaks the protein bonds and results in a crumbly rather than springy ball. If you can't find aged tangerine peel, use a teaspoon of fresh orange zest, though the flavor profile will be brighter and less earthy. Ensure the water used for the paste is truly ice-cold to prevent the fat in the beef from melting during the mixing process. Don't skip the baking soda; it's the secret alkaline ingredient that gives Cantonese beef balls their unique 'velveted' mouthfeel. For the best results, use a bamboo steamer which absorbs excess moisture and prevents the beef balls from becoming soggy.
🍽️ Serving Suggestions
Serve traditionally with a small side dish of Worcestershire sauce for dipping. Pair with a pot of strong Pu-erh or Oolong tea to cut through the richness of the beef. Include as part of a larger dim sum spread alongside Siu Mai and Har Gow. Garnish with a few fresh cilantro leaves or a sliver of fresh red chili for a pop of color. Serve immediately while the bean curd skin is still saturated with the savory beef juices.