Meal Kit

Pork Shumai Meatballs

with ponzu dipping sauce and snap peas

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Wheat, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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. Tip: If snap pea string is hard to find and remove, make a very thin cut lengthwise along the string.

In Your Box (serves 2)

  • 12 oz. Ground Pork
  • 6 oz. Snap Peas
  • ¾ cup Jasmine Rice
  • Info
    2 fl. oz. Ponzu with Lime
  • 2 Green Onions
  • Info
    ⅖ fl. oz. Tamari Soy Sauce
  • 2 tsp. Minced Ginger
  • 0.35 oz. White Rice Flour
  • 2 Garlic Cloves
  • Info
    ⅓ fl. oz. Toasted Sesame Oil

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using ground beef, follow same instructions as ground pork

  • If using ground turkey, follow same instructions as ground pork, roasting until ground turkey reaches a minimum internal temperature of 160 degrees, 9-11 minutes.

  1. 1

    Cook the Rice

    Bring a medium pot with rice and 11/2 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.

  2. 2

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle.

    Mince garlic.

    If desired, pull strings from sugar snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.

  3. 3

    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.

  4. 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. Wipe pan clean and reserve.

    Roast in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.

    While meatballs roast, sauté snap peas.

  5. 5

    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, 45-60 seconds.

    Add snap peas, remaining green onions (reserve a pinch for garnish), 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!

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