INGREDIENTS

INSTRUCTIONS

* Note:  Soybean condiment (mein see) can be found       in Asian and
Oriental markets.                                Mix all ingredients
together with the exception of the garnish. You need to whip this dish to
make it smooth, so I suggest a good electric mixer. Otherwise, do it by
hand and beat the blazes out of this stuff.          Roll into small
meatballs about 1 1/4-inches in diameter. Press some of the greens into a
steaming         bowl and top with the meatballs. Steam the meatballs in
several dishes, steaming         each, or all together, for that matter,
for about 15       minutes. It is best to use your bamboo steaming racks
for these dishes. This recipe makes about 20 dim sum. Hint: To keep
meatballs from sticking to your          hands, simply moisten your hands
in between each           molding of a meatball. Comments: This is a
quicky. Buy good hamburger and do something special in almost no time at
all.  I love     these meatballs. Recipe Source: THE FRUGAL GOURMET by Jeff
Smith         From the 10-21-1992 issue - The Springfield Union-News
Formatted for MasterCook II by:  Joe Co miskey {*Prodigy Service ID #
JPMD44A}  on 09-06-1995 Re-formatted to Meal Master by: Nancy Filbert
(*Prodigy ID# LRCE87A) Oct. 1995
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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