Dry-roasted rice meatballs (Chau mai ngau yuk yeun) from The Dim Sum Dumpling Book (page 145) by Eileen Yin-Fei Lo

  • scallions
  • ginger
  • Show all ingredients...
  • Serves : 20

  • EYB Comments

    Can substitute sherry or Cognac for blended whiskey. Refrigerate beef mixture for two hours. You may use the Garlic oil recipe on p. 39.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic pepper sauce (Seun see yau)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sherry or Cognac for blended whiskey. Refrigerate beef mixture for two hours. You may use the Garlic oil recipe on p. 39.

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