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.
Very yummy! Everyone in the family enjoyed it.
This Asian dish was very flavorful with the pork and spices. Would order again if available!
Couldn't have enough of it. Didn't believe I cooked this!
These meatballs were great. The ginger in the meat mixture added that extra level of flavor that made them even better. The peas were very good as well
I can totally see why the test kitchen loves this! OMG, this rocks! I've run out of my "Top 5" recipes with you so now I have a "Top Ten!!" This goes right to the head of the pack. Home Chef consistently knows how to do Asian right!! I had never had Ponzu before, and when I sampled it, I couldn't imagine how this would work. It was awesome! Worked perfectly with the sweetness of the pork and peas. The seasoning in the meatballs was to die for. Will definitely be making this one again!!
Bring a medium pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner. Set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle.
Pull strings from snap peas like a zipper.
Prepare the Meatballs
Combine pork, tamari 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 mixing bowl.
Mix thoroughly, ensuring meat is evenly seasoned.
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 in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.
Wipe pan clean and reserve.
While meatballs roast, sauté snap peas.
Sauté the Snap Peas
Return pan used to sear meatballs to medium heat. Add 1 tsp. olive oil, remaining sesame oil, and garlic to hot pan. Cook until fragrant, 1 minute.
Add snap peas, remaining green onions (reserve a pinch for garnish), red pepper flakes (to taste), and a pinch of salt. Stir occasionally until tender and lightly charred, 4-5 minutes.
Plate dish as pictured on front of card, garnishing with remaining green onions and serving ponzu sauce on the side for dipping. Bon appétit!