Steamed Minced Beef Balls With Dried Tangerine Recipe

Rinse the dried tangerine peel under cold water to remove dust. Place the peel in a small bowl and cover with 1/2 cup hot water. Soak for 15–20 minutes until softened.

After soaking, remove the peel, squeeze out excess water, and thinly slice or finely mince the peel. Reserve the soaking liquid (it will contain some aroma) and strain into a measuring cup; add additional chicken stock or water to reach 1 cup total liquid for the steaming base.

In a small bowl combine the strained soaking liquid and chicken stock (or water) with 1/2 tsp light soy sauce and 1/4 tsp sugar. Stir to dissolve sugar and set aside—this is the steaming broth that will flavor the meatballs during steaming.

Place the ground beef (and optional finely chopped pork fat) into a mixing bowl. If using pork fat, ensure it is very finely chopped and chilled so the mixture stays cohesive.

Add the egg white, cornstarch, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt to the bowl.

Add the finely minced green onion, minced ginger, and about half of the finely minced dried tangerine peel (reserve the rest for the broth/garnish).

Mix thoroughly using a spoon or spatula, then use your hands to turn and fold the mixture for 2–3 minutes until it becomes sticky and slightly cohesive. For smoother texture, lift and drop the mixture repeatedly (like whipping) to introduce slight air and develop a springy texture.

Taste a small pinch by cooking a tiny bit in the microwave or pan (optional) to check seasoning; adjust salt or soy if necessary.

Lightly dust your hands or use a small cookie scoop to portion the mixture into 1-inch (about 1 tablespoon) balls. Roll each ball firmly to form smooth, compact meatballs. Place the rolled balls on a plate lined with parchment.

Lightly toss each formed ball in the potato/tapioca starch—this helps seal and gives a slightly glossy finish after steaming. Shake off excess starch.

Prepare a steamer: bring water to a simmer in a wok or steamer pot. Arrange the meatballs in a single layer in a heatproof shallow dish or small dim sum steamer tray, leaving space between each ball. Pour the prepared 1 cup steaming broth gently around (not directly over) the meatballs so they sit partly in flavorful liquid.

Place the dish in the steamer, cover, and steam over medium-high heat for 10–12 minutes, or until meatballs are cooked through (internal temperature 75°C / 165°F) and tender. Avoid over-steaming which can dry them out.

Carefully remove the dish from the steamer. Spoon a little of the steaming broth over the meatballs to keep them glossy. Garnish with remaining minced dried tangerine peel, sliced green onion, and a sprinkle of toasted sesame seeds if using.

Serve immediately while hot as a dim sum item, with optional light soy or chili sauce on the side.