Dim Sum Turkey Balls

Recipe Ingredients

1		Strip dried tangerine peel - (abt 2")
		= (or 2 tbspns finely-chopped fresh
		Orange or tangerine peel)
1 lb	454g / 16oz	Ground turkey
1/2 cup	73g / 2.6oz	Finely-chopped waterchestnuts
1 tablespoon	15ml	Chopped cilantro (Chinese parsley)
2 tablespoons	30ml	Chicken broth or water
2 tablespoons	30ml	Oyster sauce
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Sesame oil
2 tablespoons	30ml	Cornstarch
		For Serving
1		Large bunch watercress - blanched
		Worcestershire sauce - for dipping
		= (or soy sauce mixed with prepared
		Chinese mustard to taste)

Recipe Instructions

If using dried tangerine peel, soak it in warm water to cover for 30 minutes; drain and mince. Combine all the ingredients except the watercress and dipping sauce in a medium bowl; mix well. With wet hands, shape the mixture into 20 meatballs, each approximately 1 1/2 inches in diameter.

Place a steaming rack in a wok; add water to just below the level of the rack and bring it to a boil. Arrange the turkey balls in two greased 9-inch glass pie pans. Set one pan on the rack, cover, and steam until turkey is no longer pink (cut a small slit through a turkey ball to test), about 12 minutes. Serve the first portion while you steam the second. Place the watercress on a serving platter and arrange the turkey balls on top. Serve with Worcestershire sauce or the soy-mustard dip.

This recipe yields 20 meatballs.

Variation: Traditionally this dish is made with beef; you can also try it with finely chopped raw shrimp or minced chicken.

Microwave Method: Instead of steaming the turkey balls, place them in a 9-inch microwave-safe glass pie pan, cover, and cook on high for 2 minutes. Stir, cover, and cook on medium until the turkey is no longer pink, about 4 minutes. Serve as above.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.