Dragon Beard Swallow Meatballs

Name: Dragon Beard Swallow Meatballs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 175 g swallow meat sheets; 175 g shrimp; 175 g pork leg meat (tendons and skin removed); 20 g dried shrimp; 275 g water chestnuts (finely minced, squeezed to remove excess water); a pinch minced celery; 7 g salt; 750 g clear soup

Dragon Whisker Yan Balls

A traditional Cantonese dim sum dish, these rolls are made by wrapping a savory shrimp and ground pork filling in thin, translucent yanpi (a wrapper made from pounded pork) and steamed. The finished product has a bright white, translucent appearance, with a fresh, tender, and delicately clean flavor.

30 min

Easy

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Ingredients

swallow meat sheets 175 g

shrimp 175 g

pork leg meat (tendons and skin removed) 175 g

dried shrimp 20 g

water chestnuts (finely minced, squeezed to remove excess water) 275 g

minced celery a pinch

salt 7 g

clear soup 750 g

Instructions

Prepare filling

Mince the shrimp, pork leg meat, and dried shrimp into a fine paste; mince the water chestnuts into a fine paste as well, squeeze out excess moisture, then combine with the minced shrimp, pork leg meat, and dried shrimp. Add salt and a small amount of clear soup, stir to mix evenly, and shape into 40 meatballs.

Wrap with swallow meat sheets

Lightly sprinkle the swallow meat sheets with a small amount of water, then rub them with your hands until soft, cut into thin strips, and attach the strips to the outside of each meatball.

Steam

Take a plate, brush a thin layer of oil on the bottom to prevent sticking. Arrange the prepared meatballs on the plate, place in a steamer and steam over high heat until cooked (about 5 minutes), remove, then briefly rinse with a small amount of hot soup to prevent the meatballs from becoming too dry.