Dim Sum Turkey Balls Recipe
Ingredients
| One 2-inch strip dried tangerine peel or 2 tablespoons finely chopped fresh orange or tangerine peel | ||
| Ground turkey | 1 pound | |
| Water chestnuts | 1/2 Cup (16 tbs), finely chopped | |
| Chinese cilantro | 1 Tablespoon, chopped | |
| Water or chicken broth | 2 Tablespoon | |
| Oyster sauce | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sesame oil | 2 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| 1 large bunch watercress, blanched, for garnish | ||
| Worcestershire sauce OR soy sauce mixed with prepared | ||
| Chinese mustard to taste, for dipping | ||
Directions
1. 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.
2. 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 the turkey is no longer pink (cut a small slit through a turkey ball to test), about 12 minutes.
2. 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 the turkey is no longer pink (cut a small slit through a turkey ball to test), about 12 minutes.
Chef
