Chicken Meatball Dim Sum Recipes

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DIM SUM STEAMED BEEF BALLS (NGAO YUK)



Dim Sum Steamed Beef Balls (Ngao Yuk) image

I always order this when eating Dim Sum. I finally got a good recipe for this off about.com, which re-posted Evelyn Chau's recipe from her book "Have Some Dim Sum". My recipe is modified to suit me. The first time I made this I didn't have orange rinds and so something was off but this time I had an orange on hand and used a cheese grater to grate off some orange skin and wow that's the secret ingredient.

Provided by Puffnstuff

Categories     Meatballs

Time 1h

Yield 12-17 Balls, 2 serving(s)

Number Of Ingredients 15

1 lb ground beef
1/2 teaspoon orange peel
1/4 teaspoon baking soda
1 egg, beaten
3 teaspoons cornstarch
1/2 cup cold water
2 teaspoons vegetable oil
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon chicken bouillon
1/2 teaspoon sugar
1/4 teaspoon sesame oil
1 teaspoon oyster sauce
1 tablespoon chopped cilantro (optional)
1 tablespoon peas (optional)

Steps:

  • This is a very crucial ingredient and can't be omitted/substituted. With a cheese grater, grate an orange peel. Mine is a cheap dollar store one and it's easier grating the skin while still attached to the whole orange. About 1/2 teaspoons I'll go up to 1 tsp at times.
  • Add baking soda to beef.
  • Add the beaten egg to the mixture. An alternative to the egg is pick up beef in hand and form into a large ball. Then throw the beef with some force into a large bowl. Repeat 10 - 15 times. The egg or throwing makes the beef less crumbly when cooked. I use the egg trick.
  • Dissolve cornstarch in cold water. Stir well and add to beef.
  • Add minced citrus peel, oil, white pepper, salt, chicken bouillion, sugar, sesame oil and egg, oyster sauce, cilantro, peas to beef. Mix well for about 10 min or till it's well mixed and pasty.
  • Cover and Let marinate for 4 hours or more in the fridge.
  • Form beef balls of about 2 tablespoons of beef with your spoon.
  • Place beef balls on a medium plate, or whatever size plate fits in your steamer. If you're using small dishes, the beef can be steamed in batches.
  • Steam on high heat for 8 minutes after water has come to a boil.
  • Serve with a soy/maggi sauce mixture.

Nutrition Facts : Calories 598.4, Fat 41.6, SaturatedFat 14.8, Cholesterol 260, Sodium 1097, Carbohydrate 7, Fiber 0.2, Sugar 1.2, Protein 45.6

DIM SUM PORK MEATBALLS WITH DIPPING SAUCE



Dim Sum Pork Meatballs with Dipping Sauce image

For a party buffet, double the recipe but make the meatballs half the specified size. Make copies of the recipe ahead of time - friends will ask for it.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon Market Pantry(tm) vegetable oil
1 pound ground pork
1 green onion, finely chopped
2 cloves garlic, minced
1 tablespoon cilantro, finely chopped
1 tablespoon sesame oil
1 teaspoon oyster sauce
2 tablespoons Market Pantry(tm) Teriyaki Sauce
1 tablespoon Archer Farms(tm) Mango Curry Sauce

Steps:

  • Heat vegetable oil in large nonstick skillet over medium heat. In medium bowl, combine remaining meatball ingredients. On cutting board, shape meatball mixture into 8-inch square. Cut into 16 squares. Roll each square into round meatballs.
  • Cook meatballs over medium heat for 10 to 15 minutes until no longer pink in the middle, turning frequently.
  • Meanwhile, combine dipping sauce ingredients in small bowl. Serve meatballs with dipping sauce.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 3 g, Cholesterol 73.6 mg, Fat 22.9 g, Fiber 0.2 g, Protein 20.3 g, SaturatedFat 6.9 g, Sodium 94.1 mg, Sugar 2 g

CHICKEN MEATBALLS



Chicken Meatballs image

I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!

Provided by Jen619

Categories     Main Dish Recipes     Meatball Recipes

Time 55m

Yield 6

Number Of Ingredients 15

1 pound ground chicken
1 egg, beaten
¼ cup low-fat cream cheese
¼ cup grated Parmesan cheese
4 cloves garlic, grated
1 ½ tablespoons olive oil
1 tablespoon dry bread crumbs
2 teaspoons chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried oregano
1 cup chopped fresh mozzarella, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
  • Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
  • Bake in the preheated oven until juices run clear, 20 to 25 minutes.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g

CHICKEN DIM SUM STEAMED



Chicken Dim Sum Steamed image

Make and share this Chicken Dim Sum Steamed recipe from Food.com.

Provided by Girl from India

Categories     Chicken

Time 1h30m

Yield 24 Dim sums, 24 serving(s)

Number Of Ingredients 17

2 cups flour (250 g)
3/4 cup hot water
salt
2 cups ground chicken (250 g)
2 tablespoons chopped spring onions (30 g)
1 onion, chopped (50 g)
1 teaspoon oyster sauce
3 -5 drops sesame oil
salt and pepper
1 tablespoon oil
2 ripe tomatoes (80 g)
1 fresh red chili pepper, chopped (5 g)
4 garlic cloves, chopped
1/2 teaspoon cumin powder
2 tablespoons coriander leaves, finely chopped
2 teaspoons lime juice
salt

Steps:

  • Make a stiff dough with the salt and very hot water and keep aside to rest for an hour.
  • Saute the onions in a little oil and add the rest of the filling ingredients.
  • Saute till the chicken is pinkish brown.
  • To prepare the coriander salsa: Blanch the tomatoes in boiling water, then peel and deseed.
  • Chop finely and mix with the chopped red chilli, garlic, cumin powder and coriander leaves.
  • Add lime juice and salt to taste.
  • To assemble: Divide the dough into 24 parts, and roll each portion into thin circles.
  • Place the chicken filling in the centre and shape the dimsum using your hands.
  • Bring all the sides together and shape it like a pouch.
  • This is how I do it.
  • I also shape them into squares and seal from the sides.
  • YOu can use your own methods or even use ready wonton skins for this recipe.
  • Steam for 10 to 15 minutes and serve hot with the coriander salsa.

Nutrition Facts : Calories 53.4, Fat 1.2, SaturatedFat 0.2, Sodium 39.4, Carbohydrate 9.4, Fiber 0.5, Sugar 0.6, Protein 1.3

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