Steamed Beef and Yam Dumplings with Five-Spice and Scallion

In a mixing bowl, combine the lean ground beef, finely grated raw yam, minced scallions, and Chinese five-spice powder. Massage the mixture with your hands until it becomes sticky and well-combined; the starch from the yam acts as a natural binder.

Shape the mixture into four small, uniform rounds, about 2 inches in diameter.

Prepare a steamer basket by lining it with parchment paper or large napa cabbage leaves to prevent sticking.

Place the dumplings into the steamer over boiling water. Cover tightly and steam for 12-14 minutes. The beef should be firm and cooked through, and the yam should be tender and translucent.

Carefully remove the lid—watch for the aromatic steam—and let them rest for 1 minute.

Plate immediately, garnishing with an extra sprinkle of fresh sliced scallion for a sharp, bright finish.