How to Make Chinese Steamed Meatballs with Tangerine Peel - Niu Rou Yuan Asian Cooking Recipe Cuisine

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China Niu Rou Yuan (Chinese Steamed Meatballs with Tangerine Peel)



This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4-6 Servings

 2 green onions, green parts only finely chopped

 1.5-inch-square-piece dried tangerine peel, soaked in water until, soft, pith removed and very finely chopped

 1-inch piece fresh ginger, peeled and grated

 2 tbsp cornstarch

 1 tsp salt

 1/2 tsp sugar

 1/4 tsp freshly ground black pepper

 1 lb lean ground beef


Directions:

 Mix together green onions, tangerine peel, ginger, cornstarch, salt, sugar and pepper. Add the ground beef and mix gently with your hands. Set aside for 15 minutes to allow the flavors to blend.

 Set up steamer. Fill pan half full with water and bring to a rolling boil over high heat. Reduce heat to medium until read to steam.

 Shape beef mixture into 16 1-inch balls. Arrange the meatballs in a single layer on a greased pie plate that will fit inside the steamer without touching the sides. The size will determine how many meatballs you can steam at a time.

 Cover and steam the balls over high heat for 7-8 minutes until they are firm to the touch and cooked through. Turn off the heat and wait for steam to subside before lifting the lid. Carefully remove the meatballs and set aside to cool. 

 *You can make your own tangerine peel by saving the peel of tangerine (or orange or melon or tangelo) in a covered basket to dry for a week or in a very slow oven or dehydrator.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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