Archive for May, 2010

Steamed Meatballs

Wikipedia has the Cantonese name of these as “saan zuk ngau juk kau” but that last word doesn’t sound familiar to me… Eh, not important.  These are basically a wonderful medium for worcestershire sauce (anchovy alert!).  They are traditionally served on tofu skins but I didn’t want to buy a whole package for this recipe so i used a bed of watercress in my steamer. This recipe is borrowed and modified from Ellen Leong Blonder’s recipe in Dim Sum.

Update 6/2/10:  added TVP to this recipe because I thought the original was way too salty. You’ll get 8-9 meatballs instead, so you may have to steam in batches. Also removed baking soda as an ingredient.

1/3 package of Gimme Lean beef
1/3 package of Gimme Lean sausage
1/3 cup TVP, moistened with 1/4 cup warm water
1/2 tsp cooking wine or rice wine (optional)
1 egg white
1 tsp veg. oyster sauce (sometimes labeled as mushroom sauce)
dash soy sauce (less than 1 tsp)
1/2 tsp sugar
1/8 tsp white pepper
1 tsp sesame oil
1/2 tbsp cornstarch
tofu sheets or bed of watercress
green onions for garnish
vegan worcestershire sauce (available at Whole Foods/natural markets)
1-2 dried tangerine peel pieces (optional)

this is a lot of ingredients for meatballs, right?

Soak tangerine peel in hot water for 30 mins to soften. In a large bowl blend both “meats” together with the TVP. Mix in soy sauce, oyster/mushroom sauce, sugar, sesame oil, and corn starch. Once your tangerine peel has softened, mince and add to meat mixture. Form large meatballs- traditionally they are about 2 inches in diameter.

Place in a steam-safe dish on a bed for tofu skin or watercress, making sure you don’t cover too much of the bottom so the steam can rise.

Plate the meatballs, placing the tofu skins or watercress underneath.  Spoon worcestershire sauce on top (I used to stab a hole in the top of my meatballs with a chopstick for maximum sauce capacity).  Garnish with green onions and serve.

steamed meatballs!

BTW I just want to show a close-up of the tangerine peel:

It's Your Buddy!


Read Full Post »

Cantonese: pai gwut

Another classic dim sum dish I really miss.  They do a really great version at Buddha Bodai in Manhattan’s Chinatown.  I basically followed the recipe in Ellen Leong Blonder’s wonderful book Dim Sum, substituting seitan for the spare ribs.


1 8oz. package cubed seitan
1/2 tbsp cornstarch
1 tsp fermented black beans
1/4 to 1/2 tsp chili paste
2 cloves garlic, minced
1/2 tsp soy sauce
1/2 tsp rice wine (I subbed cooking wine)
1/4 tsp sugar
3 slices fresh ginger

Cut corner of seitan pouch and drain, squeezing out at much water as you can without damaging the seitan. Empty seitan into a large bowl and mix with corstarch. Mix remaining ingredients in separate bowl. Pour sauce onto seitan, mix well, and let it sit for 30 minutes to an hour, turning at least once (otherwise it will taste like spareribs on the outside, seitan on the inside).  Pour the entire mixture into a steam-safe bowl or dish, making sure the edges do not touch the sides of your steamer.  Steam for 15-20 minutes until hot. Discard ginger slices and serve.

black bean spareribs

Read Full Post »