PORK SHUMAI MEATBALLS RECIPE - (4/5)
Provided by รก-43099
Number Of Ingredients 11
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.
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MD JAMAL UDDIN
[email protected]The meatballs were a bit dry. I think I'll try adding some more water or broth to the mixture next time.
Z3RO ARMOR
[email protected]These meatballs were a little bland for my taste. I think I'll try adding some more spices next time.
Bryan Reed
[email protected]I was really impressed with how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make these meatballs without any problems.
Mohamad Wazeem
[email protected]These pork shumai meatballs are a delicious and easy appetizer. They're perfect for parties or potlucks.
Marius
[email protected]I love that this recipe uses ground pork instead of shrimp. It's a great way to change up the classic shumai recipe.
Fatuma Mahammedsalih
[email protected]I'm allergic to shrimp, so I substituted chicken in this recipe and they were still so good!
kar
[email protected]I've never made shumai before, but this recipe made it really easy. The meatballs were delicious and the dumpling wrappers were perfect.
Briana Sorenson
[email protected]These shumai were a big hit with my family and friends. I'll definitely be making them again for our next party.
Darren Mitchell
[email protected]I followed the recipe exactly and the meatballs turned out perfectly.
Ck Gs
[email protected]Wow! These pork shumai meatballs are amazing! I'll definitely be making them again.
Loresly Espiritu
[email protected]These were so easy to make and they're absolutely delicious!
Momi Khan
[email protected]My first time making shumai and it turned out great! The meatballs were juicy and flavorful, and the dumpling wrappers were delicate and chewy.
Saviour Binty
[email protected]Pork shumai is always a hit at my parties. This recipe was easy to follow and the meatballs were delicious!