4 fl oz. water
1 ½ tbsp cornflour
1 ½ tbsp water chestnut flour
16 oz topside beef, minced finely
1 tsp alkaline water
½ tsp salt
1 ½ tsp msg
3 tbsp sugar
1 tsp sesame oil
Dash of pepper
4 oz pork fat, cut into very small squares
4 sprigs Chinese parsley, chopped finely
½ tsp dried orange peel, chopped finely
Blend A in a bowl.
Place minced beef and alkaline water in a mixing bowl and mix thoroughly by hand. Slap beef on to sides of bowl. Knead till it is sticky, about 10 minutes. Leave to stand for 2 hours.
Transfer beef paste to a large mixing bowl. Add A (from Step 1) and B. Use palms of hands to rub and knead till beef is pasty and sticky, about 10 minutes.
Add C and dash of pepper. Mix well. Grease palms of hands. Roll mixture into balls (each the size of a small egg). Place beef balls on a greased plate.
Steam for 10 minutes over rapidly boiling water. Serve hot.