Dim sum steamed beef meatballs from 168 Better Than Takeout Chinese Recipes (page 149) by Mandy Fu

  • ground white pepper
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  • baking soda
  • Show all ingredients...
  • Serves : 6 meatballs

  • EYB Comments

    Can use fresh tangerine peel for aged tangerine peel, and carrot, water chestnut or daikon radish for jicama. Beef mixture is refrigerated for 1 hour; aged tangerine peel is soaked for 40 minutes.

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Notes about this recipe

  • Eat Your Books

    Can use fresh tangerine peel for aged tangerine peel, and carrot, water chestnut or daikon radish for jicama. Beef mixture is refrigerated for 1 hour; aged tangerine peel is soaked for 40 minutes.

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