I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling.
The idea seems to be either or a combination of:
- Mixing the lean part of the mince without any fat until it gets sticky
- Bashing/throwing the meat
Here the throwing part is described http://food-locker.blogspot.com/2012/10/steamed-pork-patty.html
- The final step is to lift the vegetable-filled minced pork up high and thrust it back into the bowl. This procedure makes the texture denser (起膠) and therefore yields a chewier texture (彈牙) in the final dish. Repeat this thrusting motion for about 20 times.
Is there any truth to this?