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Dim Sum Turkey Balls

Magical.Palate's picture
  Dried tangerine peel/2 tablespoons finely chopped fresh orange / tangerine peel 2 Inch (1 Strip)
  Ground turkey 1 Pound
  Finely chopped water chestnuts 1⁄2 Cup (8 tbs)
  Chinese cilantro 1 Tablespoon (Chinese Parsley)
  Chicken broth/Water 2 Tablespoon
  Oyster sauce 2 Tablespoon
  Soy sauce 1 Tablespoon
  Sesame oil 2 Teaspoon
  Cornstarch 2 Tablespoon
  Watercress 1 1⁄2 Bunch (150 gm), blanched (For Garnish)
  Worcestershire sauce/Soy sauce mixed with prepared chinese mustard to taste 4 Tablespoon (Adjust Quantity As Needed For Dipping)

1. If using dried tangerine peel, soak it in warm water to cover for 30 minutes; drain and mince. Combine all the ingredients except the watercress and dipping sauce in a medium bowl; mix well. With wet hands, shape the mixture into 20 meatballs, each approximately 1 1/2 inches in diameter.
2. Place a steaming rack in a wok; add water to just below the level of the rack and bring it to a boil. Arrange the turkey balls in two greased 9-inch glass pie pans. Set one pan on the rack, cover, and steam until the turkey is no longer pink (cut a small slit through a turkey ball to test), about 12 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 996 Calories from Fat 429

% Daily Value*

Total Fat 48 g73.5%

Saturated Fat 11.7 g58.4%

Trans Fat 1.2 g

Cholesterol 358.3 mg119.4%

Sodium 2836.3 mg118.2%

Total Carbohydrates 51 g17.1%

Dietary Fiber 2.7 g10.7%

Sugars 6.8 g

Protein 85 g170%

Vitamin A 117.9% Vitamin C 141.6%

Calcium 33.6% Iron 57.5%

*Based on a 2000 Calorie diet

Dim Sum Turkey Balls Recipe