At the table
Move a ball and its tofu skin onto your plate. The skin is edible. Divide with utensils to share, let the hot center cool and add a little sauce to taste.
Contains beef, soy, sesame and fish sauce in this version. Pork may be added; Worcestershire sauce often contains fish and may contain soy or gluten.
No chili is added to these meatballs. Pepper and the serving sauce give different kinds of sharpness; recipes vary.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some versions add fatty pork or use different seasoning. Worcestershire sauce is a serving condiment, not necessarily mixed into the meat.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory beef, citrus peel and herbs; the sauce adds tang.
- Chili heat
- Texture
- Tender, springy meat with crisp water-chestnut pieces.
- How it’s made
- The seasoned mince is beaten until sticky, shaped and steamed on softened soy-milk skin.
Some versions add fatty pork or use different seasoning. Worcestershire sauce is a serving condiment, not necessarily mixed into the meat.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong. Associated with Hong Kong.
About this regional connection
Guangdong: Cantonese dim sum identity; no exclusive origin claim. Hong Kong: Cantonese dim sum identity; no exclusive origin claim.
Ask if they have it first
请问你们有山竹牛肉球吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A teahouse beef dim sum
This account describes a tradition or story, rather than an established historical fact.
Also found as 鲜竹牛肉球, these are steamed dim sum on tofu skin, distinct from plain beef balls in noodle soup.