Steamed Meatballs with Tangerine Peel (Niu Rou Yuan)
Denver-based nutritionist Mary Lee Chin and her mother Bow Yee Lee Chin have always made their own dried tangerine peel, a common ingredient in Chinese dishes. Just save the skins after peeling a tangerine (or orange, mandarin, or tangelo), place them in a covered basket to dry for a week and then store in an airtight container. The peels can also be dried out in a very slow oven or in a dehydrator. Mary says it’s important to scrape the pith (the white inner part of the peel) before drying to remove the bitterness.
Time: 45 minutes
Makes: 4 to 6 servings as part of a multicourse family-style meal
Ingredients
- 2 green onions, green parts only, finely chopped
- 1½-inch-square piece dried tangerine peel, soaked in water until soft, pith removed, and very finely chopped
- 1-inch piece fresh ginger, peeled and grated (1 tablespoon)
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- 1 pound lean ground beef (preferably sirloin)
Instructions
- In a large bowl, mix together the green onions, tangerine peel, ginger, cornstarch, salt, sugar, and pepper. Add the ground beef and mix gently with your hands. Set aside for 15 minutes to allow the flavors to blend.
- Set up your steamer (see page xv for other steaming options). Fill the steamer pan half full with water and bring to a rolling boil over high heat. Reduce the heat to medium until you are ready to steam.
- Shape the beef mixture into about 16 one-inch balls. Arrange the meatballs in a single layer on a greased pie plate (or rimmed platter) that will fit inside a steamer without touching the sides. The size of your steamer will determine how many meatballs you can steam at a time.
- Return the water in the steamer to a rolling boil. Place the plate of meatballs in the steamer basket or rack. Cover and steam the balls over high heat for 7 to 8 minutes, or until they are firm to the touch and cooked through. Turn off the heat and wait for the steam to subside before lifting the lid. Lift it away from you to prevent scalding yourself and to keep condensation from dripping onto the meatballs. Carefully remove the meatballs and set aside to cool. Repeat as many times as necessary.
- When the meatballs are cool enough to handle, transfer to a serving platter and serve.
Pat’s Notes: Tangerine peel is used to flavor meat and poultry dishes. Large pieces are added to braised dishes, but the peel is usually ground or minced for stir-fries. Dried tangerine peel can be found in plastic packages where seasonings are shelved.
