Pork Shumai Meatballs Recipe 45

PORK SHUMAI MEATBALLS RECIPE - (4/5)

Steps:

• Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Mince garlic. Trim and thinly slice green onions on an angle. Bring a medium pot with rice and 1 1/2 c. water to a boil. Once boiling, reduce to a low simmer, cover, and cook until tender, 18 - 20 minutes. Fluff grains with a fork and remove from burner. Keep covered and set aside. While rice cooks, prepare meatballs. Combine pork, ginger, soy sauce, half the green onions (reserve remaining for snap peas), half the sesame oil (reserve remaining for snap peas), rice flour, and a pinch of pepper in a medium mixing bowl. Mix thoroughly, ensuring meat is evenly seasoned. Form pork mixture into eight golf ball-sized meatballs. Heat 1 t. olive oil in a medium non-stick pan over medium-high heat. Add meatballs to hot pan and cook until well-browned on two sides, 2 -3 minutes per side. Transfer to a prepared baking sheet and bake until meatballs reach a minimum internal temperature of 160 degrees, 8 - 10 minutes Remove from oven and set aside Wipe pan clean and reserve. While meatballs bake, saute sugar snap peas. Return pan used to sear meatballs to medium heat. Add 1 t. olive oil and remaining sesame oil to hot pan. Add garlic and cook until fragrant, 1 minute. Add sugar snap peas and remaining green onions (reserve a pinch for garnish), and cook until tender and lightly charred, 4 - 5 minutes. Season with a pinch of salt and red pepper flakes (to taste). On a plate or in a shallow blow, place a serving of rice and sugar snap peas in center. Add meatballs and drizzle ponzu sauce over (or serve on a side for dipping). Garnish with reserved green onions.

STEAMED PORK-AND-MUSHROOM SHUMAI

Steps:

• Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
• Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
• Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
• Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
• Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
• Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
• Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.

PORK MEATBALLS

Steps:

• In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

DIM SUM STEAMED BEEF BALLS (NGAO YUK)

Steps:

• This is a very crucial ingredient and can't be omitted/substituted. With a cheese grater, grate an orange peel. Mine is a cheap dollar store one and it's easier grating the skin while still attached to the whole orange. About 1/2 teaspoons I'll go up to 1 tsp at times.
• Add baking soda to beef.
• Add the beaten egg to the mixture. An alternative to the egg is pick up beef in hand and form into a large ball. Then throw the beef with some force into a large bowl. Repeat 10 - 15 times. The egg or throwing makes the beef less crumbly when cooked. I use the egg trick.
• Dissolve cornstarch in cold water. Stir well and add to beef.
• Add minced citrus peel, oil, white pepper, salt, chicken bouillion, sugar, sesame oil and egg, oyster sauce, cilantro, peas to beef. Mix well for about 10 min or till it's well mixed and pasty.
• Cover and Let marinate for 4 hours or more in the fridge.
• Form beef balls of about 2 tablespoons of beef with your spoon.
• Place beef balls on a medium plate, or whatever size plate fits in your steamer. If you're using small dishes, the beef can be steamed in batches.
• Steam on high heat for 8 minutes after water has come to a boil.
• Serve with a soy/maggi sauce mixture.

PORK & RICE MEATBALLS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly., Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.

PORK SHUMAI MEATBALLS WITH GREEN BEANS & SUSHI RICE RECIPE

Steps:

• 1. Prep ingredients Peel and finely chop ginger and 2 large garlic cloves. Trim stem ends from green beans, then cut or snap in half crosswise. 2. Cook rice Rinse rice in a fine-mesh sieve until water runs clear. Heat 1 tablespoon oil in a medium saucepan over medium. Add half of the garlic; cook until softened, about 1 minute. Add rice, 1 1/2 cups water, and 1½ teaspoons salt. Bring to a boil. Cover; cook over low for 15 minutes or until rice is tender. Let sit for 5 minutes. Fluff with a fork. 3. Prep meatballs & sauce Meanwhile, in a large bowl, combine pork, 1 large egg, remaining garlic, half of the ginger, 2 teaspoons oil, and ½ teaspoon salt. Gently knead with your hands to combine; shape into 12 meatballs (about 2 tablespoons each). In a small bowl, whisk all of the tamari and sambal oelek, ½ cup water, 2 tablespoons sugar, and 2 teaspoons flour until smooth. 4. Cook green beans Heat 1½ tablespoons oil in a large skillet over medium-high. Add green beans, remaining ginger, and a pinch of salt. Cook, stirring frequently, until crisp-tender, 3-5 minutes. Add 2 tablespoons water, cover, and cook until beans are tender, about 2 minutes more. Transfer to a bowl. 5. Finish & serve Add 1 tablespoon oil and meatballs to same skillet over medium-high heat; cook until browned all over, 6-8 minutes. Carefully pour off accumulated fat. Add tamari mixture and green beans to skillet; cook 30 seconds, scraping browned bits from the bottom. Spoon rice into bowls and top with meatballs, green beans, and sauce. Enjoy!