Chinese Mock Beef Balls

山竹素牛肉 Shān Zhú Sù Niú Ròu  San Zhuk Ngau Yuk (Cantonese)

Chinese Mock Beef Balls

(Picture coming soon!)

A traditional Cantonese dim sum, finely minced beef balls flavoured with dried orange peel and wrapped with bean curd sheets before steaming. (I’m not using the orange peel as I don’t think it works with the mock beef and the bean curd sheets are a nice addition but can be hard to get hold of, so I've not put them in here.) These are very tender; you can experiment with less water and more gluten flour for a firmer texture. They are also good pan fried after steaming. Serve with vegan Worcestershire sauce as a dip.

Makes 12 golf ball sized beef balls, serves 4 as a starter/side

¾ cup vital wheat gluten

2 tbsp nutritional yeast

2 tbsp chickpea flour

1 tsp onion powder

1 tsp garlic powder

1 tbsp fresh coriander (cilantro), finely chopped

1 tbsp grated ginger

2 finely chopped spring onions (scallions)

100 – 125g approx.  finely chopped water chestnuts (optional for texture)

½ cup cold water

1 tbsp sesame oil

2 tbsp soya sauce

1 tbsp dry sherry/rice wine

½ tbsp sugar

After chopping your coriander, water chestnuts, ginger, spring onions, set up your steaming equipment and put pan on boil before starting as the rest comes together quickly. Line steamer with greaseproof paper, or use a plate that fits. 

Combine dry ingredients in large bowl. Add chopped spring onion, ginger, coriander, water chestnuts, and then the wet ingredients. Mix by hand, kneading until well combined. Roll into golf ball sized balls, place in steamer, allowing for 3 or 4 cm space between balls as they expand when steaming. Steam for approx. 20 – 25 minutes or until balls are firm to touch. Unless you have a large steamer you may need to do this in two batches.