Ngau Yuk Main – Chinese Steamed Meatballs with Coriander Leaves

A Chinese dim sun recipe found in  “Asia – En Kulinarisk Reise”
(Asia – A Culinary Voyage) published by
Grøndahl Dreyer in 1987
Ngau Yuk Main - Chinese Steamed Meatballs with Coriander Leaves

Small meatballs on a bed of fresh coriander leaves and steamed in small bamboo baskets served together with other dim sum or as a delicate tasty middle dish in a Chinese dinner meal. Server with a very strong mustard or chili sauce or with a mild soy sauce.

500 g lean beef (sirloin)
1/4 cup (1/2 dl) cold water
1/4 cup (1/2 dl) vegetable oil
1/2 teaspoon of crushed garlic
2 tablespoons chopped spring onions
2 tsp sugar
1/2 tsp salt
3/4 teaspoon double sour soda
1 1/2 teaspoon sesame oil
2 tsp finely grated lemon peel
1/2 cup (45 g) pork blubber in small cubes
1 medium sprig coriander


[1] Cut the meat into small cubes, run them in a food processor or meat grinder til you have smooth farce. In the food processor, add water, oil, garlic, spring onion, sugar, salt, soda and sesame oil and run until you have a perfectly smooth paste. Stir in lemon peel and blubber and run a few seconds. If you use meat grinder, put the meat in a mixing bowl and blend well with the other ingredients except coriander. Cover the mixture with plastic foil and refrigerate for about 4 hours; It gives the soda time to tenderize the meat.

[2] Shape the mixture into meatballs with wet hands – they should be about the size of a golf ball. Grease a dish that fits a Chinese bamboo steam cooker or on a grill in a steam cooker. Cover the plate with coriander and arrange the meatballs on top.

[3] Steam the meatballs under a tight lid for about 12 minutes over boiling water. Server steaming hot on the same plate.

4-6 servings