Dim Sum Turkey Balls

Dim Sum Turkey Balls
Dim Sum Turkey Balls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Ingredients

  • 1

    strip dried tangerine peel - (abt 2") (or 2 tbspns finely-chopped fresh orange or tangerine peel)

  • 1

    pound ground turkey

  • 1/2

    cup finely-chopped waterchestnuts

  • 1

    tablespoon chopped cilantro (Chinese parsley)

  • 2

    tablespoons chicken broth or water

  • 2

    tablespoons oyster sauce

  • 1

    tablespoon soy sauce

  • 2

    teaspoons sesame oil

  • 2

    tablespoons cornstarch

  • FOR SERVING:

  • 1

    large bunch watercress blanched

  • Worcestershire sauce for dipping (or soy sauce mixed with prepared Chinese mustard to taste)

Directions

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.

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