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.
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