Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 3 x dry tangerine peels
- 1Â 1/3 lb grnd beef
- 1/2 c. water
- 1/4 c. chopped cilantro
- 1 tsp baking soda
- 1/2 c. cornstarch
- 2 x Large eggs whites
- 1 Tbsp. oyster-flavoured sauce
- 1 tsp sesame oil
- 3 Tbsp. water chestnut pwdr
- 2 tsp sugar
- 1 tsp salt
- 4 x napa cabbage leaves tender leaves only
Direcciones
- Soak the tangerine peels in hot water to cover till softened, about 20 min. Drain and squeeze to remove excess water. Mince and combine in a mixing bowl with grnd beef, water, cilantro and baking soda. Cover with plastic wrap and chill for 1 hour.
- Add in cornstarch, egg whites, oyster-flavored sauce, sesame oil, water chestnut pwdr, sugar and salt to beef mix. Use electric mixer with paddle attachments, about 5 min or possibly till mix is stiff.
- Line two heat-proof 8-inch glass pie dishes with 2 napa cabbage leaves. Using your hands, make ping pong-sized meatballs and place them onto the leaves, dividing meatballs equally between two dishes.
- Prepare a wok for steaming, use 2 bamboo baskets if available to cook the two dishes of meatballs at the same time. Set glass dishes with meatballs into steamer and steam over high heat till they are no longer pink in the center, about 8 to 10 min. Repeat with remaining meatballs, if necessary. Serve directly from steamer with Potsticker Dipping Sauce.
- This recipe yields about 30 ping-pong size meatballs for 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 302 | |
| Calories from Fat 163 | 54% |
| Total Fat 18.05g | 23% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 675mg | 28% |
| Potassium 297mg | 8% |
| Total Carbs 14.28g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.48g | 1% |
| Protein 19.01g | 30% |
