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Dim Sum Turkey Balls

Magical.Palate's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Steamed
Ingredient: 
Turkey

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