Dim Sum Turkey Balls
- FOR SERVING:
- 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
- 1 large bunch watercress blanched
- Worcestershire sauce for dipping (or soy sauce mixed with prepared Chinese mustard to taste)
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.