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 a few 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

Course	Dim sum
Place of origin	Hong Kong, Guangdong
Main ingredients	Beef
Media: Steamed meatball

History

The meatball originated from Muslims during the Tang Dynasty and Song Dynasty. Many Hui Muslims, the descendants of Arab traders, live in Guangzhou.^{[citation needed]}

See also

• Shumai
• Beef ball
• Lion's head (food)
• Pork ball
• Meatball
• Fish ball
• List of meatball dishes
• List of pork dishes
• List of steamed foods

References

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