Steamed meatball

Steamed meatball is a common Cantonese dim sum dish.[1] It is popular in Hong Kong and most overseas Chinatowns. The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and minute amount slivers of cheung pei or (dried orange peel) used as seasoning. A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices. It is generally served with Worcestershire sauce (Chinese: 喼汁; Cantonese Yale: gīp jāp; pinyin: jiézhī).

Steamed meatball
CourseDim Sum
Place of originHong Kong, Guangdong
Main ingredientsBeef
Steamed meatball
Chinese山竹牛肉丸
Hanyu Pinyinshānzhú niúròu wán
Literal meaningtofu bamboo beef ball

History

The meatball originated from Muslims during the Tang Dynasty and Song Dynasty, there are numerous Hui Muslims, the descendants of Persian and Arab traders, resident in Guangzhou.

See also

References
  1. "Nutrient Values of Chinese Dim Sum" (PDF). Food and Environmental Hygiene Department. Retrieved 11 June 2015.


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