Dim Sum Turkey Balls
|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|
|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.