Steamed Meatballs

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Chinese steamed meatballs are classic and authentic Cantonese dim sum items like steamed pork ribs, custard buns, taro buns, cheung fun, lo mai gai, congee, turnip cake, sui mai, gai lan and soy sauce noodles. Wanna know how to make Chinese steamed meatballs like restaurant style? Let’s learn it with step by step photo instructions, a video and tips.

Love Chinese food? Check out more authentic hairy gourd vermicelli, tomato eggs, eggplant pork, mapo tofu, sweet & sour pork, steamed pork patty and black sesame soup recipes.

Chinese Steamed meatballs dim sum in the bamboo basket

What are steamed meatballs (山竹牛肉)?

Steamed meatballs are a common and classic Cantonese dim sum dish like steamed pork ribs, custard buns, taro buns, cheung fun, lo mai gai, congee, turnip cake and sui mai. It is popular in Hong Kong, the southern part of China and most overseas Chinatowns dim sum restaurants.

The meatballs are usually made of minced beef with water chestnut, dried mandarin orange peel and cilantro to add texture, aroma and seasoning. Then, place the meatball on a layer of tofu skin (bean curd sheet) to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices while steaming it.

Also, Cantonese dim sum steamed meatballs dip with worcestershire sauce as a dipping sauce. In cantonese, we call it gīp jāp (喼汁). The purpose of the sauce is to help the meatballs taste not too greasy. Besides, the sauce has a fruity aroma, just like adding dried tangerine peel. The sauce matches so well with these Chinese steamed meatballs.

What is the Chinese name of steamed meatballs?

In Cantonese, we call steamed meatballs saan¹ zuk¹ ngau⁴ juk⁶ (山竹牛肉) or in Mandarin Chinese shānzhú niúròu. The Chinese characters literally translate as mangoesteen beef (山竹牛肉). A lot of people thought it was named after the fruit name mangosteen because of the visual presentation like the actual mangoesteen fruit.

However, the word saan¹ zuk¹ (山竹) is a short Chinese form from shan shui fu zhu (山水腐竹) which means "mountain and water dried bean curd." In the past, dried bean curd was made using mountain spring water. Therefore, it is named saan¹ zuk¹ ngau⁴ juk⁶ (山竹牛肉) and doesn’t have any mangosteen fruit.

Homemade restaurant Cantonese dim sum steamed meatballs:

Dim sum itself is a traditional Cantonese practice of enjoying a variety of small, flavorful dishes with a focus on sharing and savoring. These bite-sized foods are traditionally served in the bamboo basket and great for breakfast, family gatherings and celebration.

These delightful steamed meatballs have been a beloved part of dim sum menus for centuries and their popularity continues to grow worldwide. Surely, steamed meatballs stand out as a true favorite among Chinese people like siu mai and ha gaau (shrimp dumplings).

In this Chinese dim sum steamed meatballs recipe, I am going to share my tips, step by step photo instructions and a video for how to make restaurant style saanzukngaujuk (山竹牛肉). You can recreate these culinary gems in the comfort of your own kitchen, so you can enjoy a burst of flavor in every bite.

Homemade restaurant style steamed meatballs, it’s important to use a powerful tool, a food processor. It is because it helps to blend the meat well and paste like texture. Also, it is easier and faster.

What is the difference between western meatballs and dim sum meatballs?

Western meatballs and Chinese dim sum steamed meatballs are different in texture, taste, flavor and cooking method.

Western meatballs usually use ground beef, but it can also use pork, chicken and a combination of meats. They often include breadcrumbs or rolled oats as a binder. Also, they like to add onions, garlic and various spices for flavor. And, they usually bake them in the oven.

Chinese steamed meatballs use minced beef. They usually blend it with kansui, baking soda and water first. It is because kansui and baking soda make the meat texture smooth and soft. Besides, it is often added water chestnuts, cilantro, dried mandarin peel, green onion and seasoning for flavor and texture. Also, they usually steamed instead of baking.

What are the ingredients for Chinese dim sum steamed meatballs?

In this steamed meatballs recipe, the ingredients are ground beef, salt, fish sauce, baking soda, kansui (lye water), water, chicken bouillon powder, sugar, tapioca starch, sesame oil, white pepper, garlic powder, water chestnuts, green onion, cilantro, dried mandarin peel and bean curd sheet.

Chinese steamed meatballs saan zuk ngau juk (山竹牛肉) ingredients

What kind of meat do you use?

Traditionally dim sum steamed meatballs are made with minced beef. Therefore, I use ground beef in this recipe. I have tested with 85 % lean beef & 15 % fat, 90 % lean & 10 % fat and 93 % lean & 7 % fat. For the soft and spongy texture, using 85% lean and 15% fat is a good choice because most of the restaurants add fat to the beef when they mince the meat.

However, if you like leaner, you can use either 90% or 93% lean ground beef. In this picture, I used 93% lean and 7 % fat of ground beef. It is a little bit healthier. The taste and texture are still like the restaurant's ones.

Can I use other meat instead of beef?

Since this dim sum item traditionally uses beef and is named after the ingredients. Therefore, I highly recommend using beef. If not, you can use pork or chicken and it will have a different name. Also, the time of steaming may vary because you need to fully cook them.

What is a bean curd sheet?

Bean curd sheets, also known as tofu skin or yuba. They are a traditional and versatile ingredient in Asian cuisine like Chinese, Japanese and Korean cooking. These sheets are made from soybean milk, just like tofu. Bean curd sheets are produced by simmering soy milk until a film or skin forms on the surface. The film is then carefully lifted off, typically by using a wooden or metal frame. After that, it's left to dry.

The texture of bean curd sheets can vary depending on how they are prepared. There are two main types of bean curd sheets: fresh and dried. The fresh one has a soft and pliable texture. On the other hand, the dried bean curd sheets are more brittle and need to be soaked in the water before using it.

The one I used is a kind of fresh one, but it has been in the frozen section. Soaking it first can help to soften it. In this dim sum steamed meatballs recipe, you can use either one. If you can only find the dried form, use the dried one. In the states, it is hard to buy and find fresh ones. Most of the fresh ones are frozen. Therefore, soak it a little bit before using it.

Do I have to add dried mandarin peel?

Dried mandarin peel, water chestnuts and cilantro are the soul aroma and texture for this dim sum Chinese steamed meatballs. If you want to make steamed meatballs like the restaurant’s ones, I suggest using a small piece of dried mandarin peel. You don’t need a lot, just a small piece and you can taste and smell the difference.

Why do you add kansui?

The secret of soft and spongy steamed meatballs dim sum like the restaurant’s is to use baking soda and kansui.

Kansui is an alkaline solution that is a key ingredient in making certain types of Chinese and Japanese noodles such as ramen and some varieties of Chinese hand-pulled noodles and Cantonese egg noodles. It is an essential component because it affects the texture, color, and elasticity of the noodles. Also, kansui is sometimes referred to as "lye water" due to its basic nature.

It's important to note that kansui is an alkaline solution and should be handled with care. You don’t need a lot in this recipe, just a small amount. The purpose is to make the beef more tender and to maintain its moisture. Alkaline water also helps with preservation. Without it, the beef balls would turn out quite dry and hard like the western beef meatballs.

If you cannot find kansui or prefer not to use it, you can attempt to substitute it with other alkaline agents like baked baking soda. While this won't yield the exact same results, it can be a viable alternative for home cooks.

Is it ok to just use baking soda?

If you cannot find kansui, you can try using baked baking soda. Put ¼ cup of baking soda in the oven at 250 F for an hour. Then, store them in a sealed glass jar. Dissolve ½ teaspoon of baked baking soda with 1 teaspoon water. While this won't yield the exact same results, it can be an alternative.

How long do you steam the dim sum beef meatballs?

Usually it takes around 8-12 minutes after water is boiling. It depends on the size of the meatballs. In this Chinese steamed meatballs recipe, I can make 12 bigger ones or 15 smaller ones. Also, if you use other meat, please make sure to cook the meatballs fully.

What kind of sauce do you use as a dipping sauce?

Saan zuk nagu yuk (山竹牛肉), Cantonese dim sum steamed meatballs are usually served with worcestershire sauce as a dipping sauce. In cantonese, we call it gīp jāp (喼汁). The purpose of the sauce is to help the meatballs taste not too greasy.

Besides, the sauce has a fruity aroma, just like adding tangerine peel. The sauce matches so well with dim sum Chinese steamed meatballs. However, if you like other flavors, you can use soy sauce, chili oil, XO sauce and garlic chili sauce.

Cooking tips for how to make Cantonese dim sum steamed meatballs:

Beef:

Use ground beef because it is easier. If you like its soft and spongy texture, you can use 85% lean and 15 % fat.
Or, if you like it healthier, you can use 90% or 93% lean beef. The picture in the recipe, I used 93% lean.
Freeze the ground beef for 1-2 hours before using it.
If you want to make it restaurant style, the best is to add kansui, baking soda and water into the beef and let it run for 1-2 minutes in the food processor. Then, add minced dried mandarin peel, seasonings and run for 1-2 minutes. Put the meat into a bowl and cover it with a plastic wrap and refrigerate it overnight. This allows the meat to be more tender and soft.

Tool:

The best to use a powerful food processor because it helps blend the meat well and gel-like in a short time.

Topping & Seasoning:

After that, add the chopped water chestnuts, cilantro, green onion and mix it well.
Fresh water chestnuts taste better. If you cannot find fresh ones, you can use canned water chestnuts.
Soak the dried mandarin peel 15-30 minutes before. Then, minced it.
You can use fresh or dried bean curd sheets. Soak them if you use the dried or frozen ones. Some dim sum restaurants like to deep fry the bean curd sheet then soak it.

Shaping meatballs:

When you work on the meat and shape it into a ball, dip some water on your hands. It prevents meat from sticking to the hands.
You can make 12 bigger meatballs or 15 smaller ones.

Steaming:

Steam them 8-12 minutes after water boils.

FAQs:

Can I steamed the beef meatballs without a steamer?

Yes, you can steam it without a traditional steamer.
Pour water in the wok, then put a rack in. When the water is boiling, put the plate with the meatballs on the rack. Cover the lid and steam it for 8-12 minutes.

Can I freeze the cooked meatballs?

Yes, you can freeze the cooked meatballs. Allow the cooked meatballs to cool to room temperature. Then, you can freeze them individually or in batches, depending on your needs.

Make sure to remove as much air as possible to prevent freezer burn. If you're using bags, it's a good idea to flatten them slightly to save space and ensure even freezing.

You can freeze the cooked meatballs in the freezer for up to 2-3 months without a significant loss in quality. When you're ready to use them, you can reheat the meatballs in the microwave or steam them.

Can meatballs be a little pink in the middle?

Yes, meatballs can be a little pink in the middle, especially if you are cooking them using ground meats like beef. However, make sure it is not red with blood. If you use other meat like chicken or pork, make sure to cook it fully. The internal temperature needs to reach 165°F.

Instructions for how to make dim sum steamed meatballs:

soaking dried mandarin peel in the glass container top view

Preparation:

1.Pour ¼ cup of water into a small container, put a small piece of dried mandarin peel (2 x 2 inches, around 1 g). Soak it for 15-30 minutes.

soaking bean curd sheets in the bowl top view

2. Cut a piece of bean curd sheet (10 x 12 inches, 1 oz) into 4 smaller squares. Then, pour 3 cups of water into the bowl and soak it for 30 minutes to 1 hour.

3. Wash and cut ¼ bunch of cilantro (1 oz) into pieces.

4. Then, wash and cut 4 sticks of green onions (1 oz) into pieces.

5. Roughly chop ½ cup of water chestnuts (3 oz) into pieces.

6. After soaking the dried mandarin peel from step 1. Cut and mince it into pieces.

ground beef in the food processor top view

Blending meat:

7. Put 1 pound of ground beef into the food processor. Then, add ½ cup of cold water, ¼ teaspoon of baking soda and 1 teaspoon of kansui. Let it run for 1-2 minutes. (*It is best to freeze the ground beef for 1-2 hours before using it.)

Seasoning:

8. After that, open the food processor lid, add 1 teaspoon of garlic powder, 1 teaspoon of fish sauce, 1 teaspoon of salt, 1 teaspoon of chicken bouillon powder, 3.5 teaspoon of sugar, ¼ of white pepper, 1 tablespoon of sesame oil, 4 tablespoons of tapioca starch and minced dried mandarin peel from step 6. Scrap the meat on the side of the food processor. Cover the lid and let it run 1-2 minutes. To mix it well and paste-like texture.

blended and seasoned beef in the bowl top view

9. Put the meat into a bowl and cover with a plastic wrap. (*The best result is to refrigerate it overnight, so it can let the meat be more tender and have more flavor.)

chopped water chestnuts add into the blended meat in the bowl top view

Topping:

10. Next, put the chopped water chestnuts from step 5 into the meat.

green onions, cilantro, water chestnuts and blended beef in the bowl top view

11. Then, add the cut cilantro from step 3, cut green onion from step 4 and mix it well.

soaked bean curd sheet on the white plate top view

12. Place the soaked bean curd sheet from step 2 on the plate.

Shaping:

13. Dip some water on your hands, scoop some meat mixture and shape it into a ball. This can prevent meat sticking on the hands.

uncooked beef meatballs on the bean curd sheet on the plate top view

14. Put the meatballs on the bean curd sheet from step 12. (*Dim sum items usually put 3-4, I did 3 for this).

uncooked Chinese dim sum meatballs in the bamboo basket top view

15. Then, put it into the bamboo steamer basket and cover the lid.

Steaming:

16. Pour 4 cups of water into the wok, place a rack. Turn on the fire medium high. When the water is boiling, put the bamboo steamer into the wok and steam it for 8-12 minutes.

Chinese dim sum steamed meatballs in the bamboo basket (山竹牛肉)

17. Lastly, you can pour some worcestershire sauce or dip with soy sauce, chili oil, XO sauce and garlic chili sauce.

Chinese dim sum steamed meatballs on chopsticks (山竹牛肉)

Enjoy this tasty authentic restaurant style Cantonese dim sum steamed meatballs recipe! Also, check out these Chinese hot dog, mushroom chicken, hot & sour soup, pan fried dumplings, char siu, almond jello and tofu pudding recipes.

What are steamed meatballs (山竹牛肉)?

What is the Chinese name of steamed meatballs?

Homemade restaurant Cantonese dim sum steamed meatballs:

What is the difference between western meatballs and dim sum meatballs?

What are the ingredients for Chinese dim sum steamed meatballs?

What kind of meat do you use?

Can I use other meat instead of beef?

What is a bean curd sheet?

Do I have to add dried mandarin peel?

Why do you add kansui?

Is it ok to just use baking soda?

How long do you steam the dim sum beef meatballs?

What kind of sauce do you use as a dipping sauce?