Watercress Steamed Meatballs

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Watercress Steamed Meatballs

Prep Time1 hr

Cook Time15 mins

Total Time1 hr 15 mins

Course: Beef

Cuisine: Chinese

Keyword: watercress steamed meatballs

Servings: 6

Calories: 172kcal

Author: Bill

Ingredients

• 1 pound beef chuck (do not trim fat; hand-chop or ask the butcher to coarsely grind)
• 1/2 cup cold water
• 1/2 teaspoon baking soda
• 1/2 teaspoon ginger (grated or finely minced)
• 1 teaspoon scallion whites (finely minced)
• 1 teaspoon sugar
• 1 1/8 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil (plus 1 teaspoon, divided)
• 1/4 teaspoon sesame oil
• 2 teaspoons Shaoxing wine
• 1/4 teaspoon white pepper
• 1 1/4 teaspoons dried tangerine peel (coarsely ground in a mortar & pestle)
• 1/4 teaspoon coriander powder
• 1 egg white
• 2 bunches fresh watercress (thoroughly washed and drained, divided)
• 1/4 cup cilantro (finely chopped)

Instructions

• In an electric mixer fitted with the paddle attachment, add the coarsely ground beef, cold water, and baking soda. Turn the mixer on slow speed for 10 minutes. If you don’t have a mixer, vigorously stir the beef and cold water with a large fork or three chopsticks for 15 minutes.
• You’ll see that there may be bits of fascia/meat fibers that stick to the paddle or fork as the beef is mixed. Remove these as you see them, since they can be tough and sinewy. Scrape the sides of the bowl to ensure the meat and fat are evenly incorporated.
• Add the ginger, scallions, sugar, salt, cornstarch, 1 tablespoon vegetable oil, sesame oil, Shaoxing wine, white pepper, dried tangerine peel, coriander powder, and egg white. Stir on medium speed for 15 minutes (or vigorously by hand for 20-25 minutes).
• Again, stop the mixer every 5 minutes and remove any tough fibers or membranes from the paddle attachment. These tough pieces tend to cling to the paddle during mixing.
• If making these watercress meatballs ahead or if you have the time, refrigerate the mixture overnight for the best flavor.
• When you’re ready to steam the meatballs, bring a pot of water to a boil and add 1 teaspoon vegetable oil. Take 1 bunch of watercress and blanch for 30 seconds. Drain, rinse in cold water, and squeeze out all the liquid. Very finely chop the watercress.
• Add the finely chopped watercress and cilantro to the meat mixture, and fold in by hand until everything is evenly incorporated.
• Lay down a bed of fresh watercress on a heatproof plate that you’ll use for steaming. If you want to steam in small dim sum-like batches, you can do that as well. Using oiled hands, portion the meat into 60g chunks, and roll them into round meatballs. 
• Set up your steamer. Once the water is boiling, steam the meatballs on high for 12 minutes.

Notes

Recipe makes 13-14 meatballs.

Source article here