1 tbsp sliced water chestnuts, drained and
shredded
3 tsp sesame oil
2 tsp soy sauce
2 tsp Chinese wine or sherry
1 tsp cornflour
Method :
Soak the mushrooms in hot water for 10
minutes, drain and chop finely, discarding the hard stems. Place the
mince on a chopping board and finely chop with a large knife or cleaver.
Place in a bowl with the pork fat, sausage, garlic, spring onions and
water chestnuts. Combine the sesame oil, soy sauce, wine and cornflour
and mix to a smooth paste. Stir the paste into the beef mixture and mix
thoroughly, kneading the ingredients together with your fingertips. Roll
the mixture into small balls. Line the base of a bamboo or metal steamer
with a circle of baking paper. Arrange the Beef Balls in the base,
spacing them well apart. (The Beef Balls may need to be cooked in
batches.) Cover the steamer and cook over a pan of simmering water for
about 10 minutes or until firm to touch and cooked through. Serve
immediately with chili sauce or sesame oil.