Does the chinese method of throwing minced meat really make a difference? 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


This video does it both:
https://youtu.be/NrGGVB2qVHQ?t=234 and 
https://youtu.be/NrGGVB2qVHQ?t=300

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?
Yes, there is a definite difference in the texture when the meat is prepared in this way.  I have heard that the proteins in the meat are separated by the beating process, which gives the resulting meat a very bouncy, chewy or even rubbery texture when eaten.  Most other meatballs do not have this type of texture, and are more apt to fall apart, say Spanish/Mexican Albondigas, Swedish or Italian meatballs have quite a different texture.  

If you have Netflix there is a series of short documentaries called Flavorful Origins, on Chaoshan food, in two of the films they made mention to these techniques.  Season 1, episode 13 is titled, Beef Meatballs.  The other is episode 17, Fish Ball and wrapped fish.  The beef meatballs, are beaten with an iron bar for 30 minutes.  While the fishballs are slammed down into a bowl. Hope this helps.