Steamed Chenpi Beef Meatball Recipe

When life gives you ground beef and a touch of mystery in the form of dried orange peel, you know it’s time to introduce your taste buds to these tantalizing Chenpi beef meatballs that make every steamy bite feel like a cozy culinary adventure.

In my latest recipe, I infuse ground beef with the aromatic essence of chenpi—soaked and finely chopped dried orange peel. The blend of soy sauce, Shaoxing wine, and ginger enriches the meatballs’ flavor, while just a hint of white pepper gives them a not-so-subtle kick.

I love how the crunch of water chestnuts and the freshness of cilantro balance the richness and the deliciousness of this protein-packed dish.

Steamed Chenpi Beef Meatball Recipe Ingredients

• Ground Beef: High in protein, provides rich umami flavor, essential for hearty texture.
• Dried Orange Peel (Chenpi): Adds citrusy aroma, aids digestion, traditional Chinese ingredient.
• Shaoxing Wine: Enhances depth of flavor, adds aromatic sweetness, commonly used in Chinese cuisine.
• Water Chestnuts: Adds crunchy texture, low calorie, provides fiber, and subtle sweetness.
• Green Onions: Provides fresh, mild onion flavor, contributes vitamins A, C, and K.
• Fresh Cilantro: Adds bright, herbaceous notes, rich in antioxidants and essential nutrients.
• Ginger: Aromatic spice, aids digestion, offers anti-inflammatory properties and warmth in flavor.
• Egg White: Binds ingredients, adds protein, and creates tender texture in meatballs.

Steamed Chenpi Beef Meatball Recipe Ingredient Quantities

• 300g ground beef
• 10g dried orange peel (Chenpi), soaked and finely chopped
• 1 egg white
• 1 tablespoon soy sauce
• 1 teaspoon Shaoxing wine
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 tablespoon water chestnuts, finely chopped
• 2 tablespoons green onions, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon ginger, finely minced
• 1 garlic clove, finely minced

How to Make this Steamed Chenpi Beef Meatball Recipe

1. In a big mixing bowl, mix the ground beef, soaked and finely chopped dried orange peel (Chen Pi), egg white, soy sauce, Shaoxing wine, cornstarch, salt, sugar, and white pepper. Make sure to combine it thoroughly until all ingredients are well incorporated.

2. Finely chop the water chestnuts and add them to the mixture of beef, green onions, cilantro, ginger, and garlic. Divide the mixture into 20 portions, and form each portion into a 1/2-inch ball.

3. With your hands, mold the beef mixture into small meatballs, each approximately the size of a golf ball.

4. Set up a steamer by filling a steaming pot with water and bringing it to a boil.

5. Lightly oil the steaming tray or plate so the meatballs don’t stick to them.

6. Place the meatballs on the steaming tray. Make sure they are not touching so that each one can cook evenly.

7. When the steamer’s water reaches a boil, put the meatballs in the steaming tray, and place the tray into the pot of the steamer.

8. Place a lid on the steamer and set it over medium heat. Let the meatballs steam for 15 to 20 minutes, or until they are cooked through and feel firm when touched.

9. Take the steaming tray out of the steamer with care and allow the meatballs to rest for a few minutes.

10. Serve the steamed Chenpi beef meatballs hot, garnished with extra chopped cilantro or green onions, if desired. Enjoy!

Steamed Chenpi Beef Meatball Recipe Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Steaming pot
6. Steaming tray or plate
7. Lid for the steamer
8. Large spoon or spatula
9. Tongs or oven mitts
10. Small bowl or dish (for soaking Chen Pi)
11. Oil brush or pastry brush (for oiling the steaming tray)

FAQ

• What is Chenpi?Dried tangerine peel, known as Chenpi, is a staple in Chinese kitchens. It adds a one-of-a-kind citrus aroma and flavor.
• Can I substitute Shaoxing wine?Certainly, dry sherry can be used as a substitute, or you can simply leave it out if you want to avoid using any form of alcohol.
• How do I prepare the dried orange peel?Sponge the dehydrated orange rind in tepid H2O for 10-15 minutes to make it pliable, then dice it before employing in your project.
• What can I use instead of water chestnuts?Substituting jicama works if the ingredient is unavailable. Chopped finely, jicama adds a nice, crunchy texture. Chopped up or otherwise prepared, it adds a nice, not-too-sweet, not-too-bland flavor. On the jicama, the amount is what counts here. Too little and it won’t do anything. Too much, and it tips the flavor balance in a way that’s no bueno.
• Can I use ground pork instead of beef?You can indeed substitute with ground pork or even with a mix of pork and beef for different flavor profiles.
• How should I steam the meatballs?Put meatballs in a steamer above water that is at a rolling boil and steam for around 10-15 minutes or until you can ascertain they are cooked all the way through.
• How can I store leftovers?Leftovers can be kept in the refrigerator for up to 3 days, stored in an airtight container. Re-steam to reheat.

Steamed Chenpi Beef Meatball Recipe Substitutions and Variations

Dried orange peel (Chenpi):
Instead of 10g of orange oil, use 10g of freshly grated orange zest for a fresher, milder citrus flavor.
Shaoxing wine:
Substitute with dry sherry or mirin, using the same amount to maintain flavor.
Cornstarch:
Use an equal amount of starch from potatoes or tapioca to do the job of thickening and binding the meatballs.
Water chestnuts:
Use finely chopped jicama instead, and you’ll get the same crunchy texture and an almost identical flavor. Jicama is also low in calories and high in fiber, like jicama. So if you do use jicama, you might consider serving jicama with the same spices you would use for a jicama dish.
Cilantro:
Replace with equal amounts of flat-leaf parsley for a milder flavor. Use it equally to replace the same amount of any of the herbs in this recipe for a more subtle herbal note.

Pro Tips

1. Pre-Mix Marinade Let the ground beef marinate with the soy sauce, Shaoxing wine, salt, sugar, and white pepper for about 15-30 minutes before adding the other ingredients. This allows the flavors to penetrate the meat more deeply.

2. Chenpi Preparation Ensure that the dried orange peel (Chenpi) is soaked until fully softened. This not only helps it blend better into the meat mixture but also prevents it from being too chewy when cooked.

3. Chopping Uniformity Aim for uniform chopping of the water chestnuts, green onions, cilantro, ginger, and garlic. Consistent sizes ensure even cooking and distribution of flavors in each meatball.

4. Chill the Mixture Before rolling the mixture into meatballs, chill it in the refrigerator for about 30 minutes. This helps firm up the mixture, making it easier to shape and maintain its form during steaming.

5. Steamer Setup Ensure the steaming tray or plate is lightly oiled and the water level in the steamer is sufficient but not touching the meatballs. This helps prevent sticking and ensures even cooking without boiling.