Steamed Meatballs with Tangerine Peel (Niu Rou Wan)
These steamed beef meatballs are prepared by mixing ground beef with dried tangerine peel, scallion, ginger, and other seasonings before steaming, resulting in a light, aromatic, and refreshing flavor.
Ingredients
green onions (only the green parts, chopped)
2
dried tangerine peel (soaked until soft, white pith removed, finely chopped)
1½-inch-square piece
fresh ginger (peeled and grated, about 1 tbsp)
1-inch piece
cornstarch
2 tbsp
salt
1 tsp
sugar
½ tsp
freshly ground black pepper
¼ tsp
lean ground beef (preferably brisket)
1 pound
Instructions
1
Mix the Meat Mixture
In a large bowl, combine the scallions, tangerine peel, ginger, cornstarch, salt, sugar, and pepper. Add the beef and mix gently by hand. Let stand for 15 minutes for the flavors to meld.
2
Prepare the Steamer
Prepare a steamer (see page xv for other steaming options). Fill the steamer halfway with water and bring to a boil over high heat. Reduce to medium heat until ready to steam.
3
Shape the Meatballs
Form the beef mixture into about 16 1-inch balls. Arrange the meatballs in a single layer on an oiled shallow platter (or a rimmed plate) so the platter does not touch the sides of the steamer when placed inside. The size of the steamer determines how many meatballs can be cooked at once.
4
Steam the Meatballs
Bring the water in the steamer back to a boil. Place the platter of meatballs on the steamer rack or basket. Cover and steam over high heat for 7 to 8 minutes, until the meatballs feel firm and are cooked through. Turn off the heat and let the steam subside before lifting the lid. Open the lid away from your body to avoid burns and to prevent condensation from dripping onto the meatballs. Carefully remove the meatballs and let stand to cool. Repeat as needed. When the meatballs are cool enough to handle, transfer to a serving platter.
