Pork Shumai Meatballs

with ponzu dipping sauce and snap peas

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

A note about serious food allergies

Shumai are technically pork dumplings, but we take off the wrapper so you can appreciate the uninterrupted glory of ginger-soy-infused pork. The meatballs are seared to give a smoky char, then finished off in the oven. They’re served up with a side of rice and garlic-sautéed snap peas for a fresh, healthier take on classic pork shumai.

In Your Box (serves 2)

  • ½ cup Jasmine Rice
  • 2 Green Onions
  • 2 Garlic Cloves
  • 12 oz. Ground Pork
  • 0.35 oz. White Rice Flour
  • 2 tsp. Chopped Ginger
  • ⅓ fl. oz. Toasted Sesame Oil
  • 6 oz. Snap Peas
  • ¼ tsp. Red Pepper Flakes
  • 2 fl. oz. Ponzu Sauce
  • Nutrition (per serving)

  • Calories
    622
  • Carbohydrates
    76g
  • Fat
    22g
  • Protein
    70g
  • Sodium
    1183mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Pork Shumai Meatballs with ponzu dipping sauce and snap peas
    1

    Cook the Rice

    Bring a medium pot with rice and 1 cup 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.

  • Pork Shumai Meatballs with ponzu dipping sauce and snap peas
    2

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle. Mince garlic.

  • Pork Shumai Meatballs with ponzu dipping sauce and snap peas
    3

    Prepare the Meatballs

    Combine pork, half the green onions (reserve remaining for snap peas and garnish), rice flour, ginger, half the sesame oil (reserve remaining for snap peas), and a pinch of pepper in a medium mixing bowl. Mix thoroughly, ensuring meat is evenly seasoned.

  • Pork Shumai Meatballs with ponzu dipping sauce and snap peas
    4

    Form and Cook the Meatballs

    Form pork mixture into eight golf ball-sized meatballs. Heat 1 tsp. 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 meatballs to prepared baking sheet and roast until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes. Wipe pan clean and reserve. While meatballs roast, sauté snap peas.

  • Pork Shumai Meatballs with ponzu dipping sauce and snap peas
    5

    Sauté the Snap Peas

    Return pan used to sear meatballs to medium heat. Add 1 tsp. olive oil and remaining sesame oil to hot pan. Add garlic and cook until fragrant, 1 minute. Add 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). Plate dish as pictured on front of card, with ponzu sauce and remaining green onions. Bon appetit!