Instructions: If using dried tangerine peel, soak it in warm water to cover for 30 minutes; drain and mince. Combine all the ingredients except the watercress and dipping sauce in a medium bowl; mix well. With wet hands, shape the mixture into 20 meatballs, each approximately 1 1/2 inches in diameter.

Place a steaming rack in a wok; add water to just below the level of the rack and bring it to a boil. Arrange the turkey balls in two greased 9-inch glass pie pans. Set one pan on the rack, cover, and steam until turkey is no longer pink (cut a small slit through a turkey ball to test), about 12 minutes. Serve the first portion while you steam the second. Place the watercress on a serving platter and arrange the turkey balls on top. Serve with Worcestershire sauce or the soy-mustard dip.

This recipe yields 20 meatballs.

Variation: Traditionally this dish is made with beef; you can also try it with finely chopped raw shrimp or minced chicken.

Microwave Method: Instead of steaming the turkey balls, place them in a 9-inch microwave-safe glass pie pan, cover, and cook on high for 2 minutes. Stir, cover, and cook on medium until the turkey is no longer pink, about 4 minutes. Serve as above.

Comments: Ive given this dim sum item a modern twist by using ground turkey rather than the traditional beef. Lean and healthful, the turkey blends nicely with the flavor of tangerine. Terrific as dim sum or an appetizer, turkey balls are also a great main dish.

Yield: 20 meatballs

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.