Pork Shumai Meatballs

with ponzu dipping sauce, snap peas, and rice

$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)

  • ¾ cup Jasmine Rice
  • 2 Green Onions
  • 2 Garlic Cloves
  • 12 oz. Ground Pork
  • 1 fl. oz. Soy Sauce
  • 0.35 oz. White Rice Flour
  • 2 tsp. Chopped Ginger
  • ⅓ fl. oz. Toasted Sesame Oil
  • 5 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, snap peas, and rice
    1

    Cook the Rice

    Bring a medium pot with rice and 1½ cups 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, snap peas, and rice
    2

    Prepare the Ingredients

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

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

    Prepare the Meatballs

    Combine pork, soy sauce, 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, snap peas, and rice
    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, snap peas, and rice
    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).

  • Pork Shumai Meatballs with ponzu dipping sauce, snap peas, and rice
    6

    Plate the Dish

    On a plate or in a shallow bowl, place a serving of rice and snap peas in center. Add meatballs and drizzle ponzu sauce over (or serve on side for dipping). Garnish with reserved green onions.