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Classic Cantonese Steamed Beef Meatballs

groups4 servingsspeedMediumcountertopsPrep: 480 minsskilletCook: 10 minsscheduleTotal: 490 minsoutdoor_grillSteamed
Allergens:warningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total

schedulePrepare in advance

  • circleBeef needs to be marinated overnight in advance8h
01
Waiting Time
00:01:06
warningStay safe

Wash hands thoroughly after handling raw beef to prevent cross-contamination.

Mince 380g beef, mix with 1 tbsp soy sauce, 2.5g baking soda and 0.5 tsp lye water, gradually add 200ml water, mix at medium speed for 3 minutes then high speed for 3 minutes, cover with cling wrap and refrigerate overnight.

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Watch out

The beef must be thoroughly minced until sticky

otherwise, the meatballs will fall apart and lack elasticity

Ingredients:fresh beef (380 g)soy sauce (1 tbsp)baking soda (2.5 g)Lye water (0.5 tsp)water (200 ml)
Tools:cutting boardcleaverStand Mixer
02
Waiting Time
00:04:20

Clean 130g pork fat, cover with cling wrap and place in the freezer for 30 minutes.

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Watch out

The pork fat must be chilled to firm up

otherwise, it will release oil and stick to the knife

Ingredients:pork fat (130 g)
Tools:bowl
03
Preparation
00:04:47

Clean 70g water chestnuts, peel them, and soak them in water for later use.

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Watch out

Peeled water chestnuts must be soaked in water

otherwise, they will turn yellow when exposed to air

Ingredients:water chestnut (70 g)
Tools:peeler
04
Preparation
00:05:10

Gently clean half a tangerine peel, soak in 100ml water for about 20 minutes, and reserve the tangerine water.

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Watch out

The water used to soak the tangerine peel is rich in flavor

do not pour it out

Ingredients:dried tangerine peel (0.5 piece)
Tools:bowl
05
Preparation
00:05:39

Cut the edges off the beancurd skin, keep the middle triangular part for rolls, and cut the rest into small pieces.

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Watch out

Cut the beancurd skin gently to prevent it from shattering into tiny fragments.

Ingredients:Beancurd skin
Tools:kitchen scissors
06
Active Cooking
00:06:18
warningStay safe

Be careful of oil splatters when adding ingredients to hot oil.

Add oil to a pan over low heat, add beancurd skin, pan-fry until golden and crispy, then soak in cold water.

local_fire_departmentLow heat
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Watch out

Use low heat to fry beancurd skin

otherwise, it will easily burn and turn bitter

Ingredients:Beancurd skin
Tools:Frying panchopsticks
07
Preparation
00:06:50

Clean two stalks of coriander, reserve a small amount for garnish, and chop the rest finely.

Ingredients:Coriander (2 piece)
Tools:cutting boardcleaver
08
Preparation
00:07:10

Take the soaked water chestnuts out of the water and chop them into small dice.

Ingredients:water chestnut
Tools:cutting boardcleaver
09
Preparation
00:07:27

Scrape the white pith off the soaked tangerine peel, shred it, mince into fine paste, and keep the soaking water.

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Watch out

The white pith of the tangerine peel tastes bitter and must be scraped off completely.

Ingredients:dried tangerine peel
Tools:knife
10
Preparation
00:07:47

Take the chilled pork fat out, slice into thin strips, dice, and mince into fine paste.

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Watch out

The pork fat must be minced into a fine paste to blend into the beef for a smooth dim sum texture.

Ingredients:pork fat
Tools:cutting boardcleaver
11
Active Cooking
00:08:11

Take the marinated beef out, mix with pork fat, tangerine peel paste, 1/4 tsp lye water, 1 tsp salt, 2 tsp sugar, white pepper, and 2 tbsp potato starch mixed with 100ml tangerine water (added gradually), mix at high speed for 3-5 minutes until sticky, then mix in water chestnuts and coriander on low speed.

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Watch out

Starch water must be added gradually

otherwise, the beef cannot absorb the liquid fully and will fail to become sticky

Ingredients:pork fat (130 g)dried tangerine peelLye water (0.25 tsp)Salt (1 tsp)sugar (2 tsp)white pepper powder (1 tsp)potato starch (2 tbsp)water (100 ml)water chestnut (70 g)Coriander (2 piece)
Tools:Stand Mixerbowl
12
Active Cooking
00:10:28

Place fried beancurd skin on the plate, squeeze beef mixture into balls using your hand, scoop with a spoon onto the skin, about 3 meatballs per plate (12 total).

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Watch out

Dip the spoon in water before shaping the meatballs to prevent the beef from sticking and deforming.

Tools:platespoon
13
Active Cooking
00:11:27
warningStay safe

Be careful of steam burns when placing plates into the boiling steamer.

Once the water in the steamer boils, put the plates of meatballs in, cover, and steam over high heat for 10 minutes.

local_fire_departmentHigh heat
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Watch out

The water must be at a rolling boil before steaming

otherwise, the meat will become tough and lose its springiness

Tools:steamer pot

groceryAll Ingredients

fresh beef380 g
soy sauce1 tbsp
baking soda2.5 g
Lye water0.75 tsp
water300 ml
pork fat130 g
water chestnut70 g
Coriander2 piece
dried tangerine peel0.5 piece
Beancurd skin1 piece
Salt1 tsp
sugar2 tsp
white pepper powder1 tsp
potato starch2 tbsp

blenderAll Tools Needed

cutting boardcleaverStand Mixerbowlpeelerkitchen scissorsFrying panchopsticksknifeplatespoonsteamer pot