December Repeat

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)

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

  • Calories
    671
  • Carbohydrates
    54g
  • Fat
    31g
  • Protein
    39g
  • Sodium
    1356mg

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

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a medium pot with rice and 1 cup water to a boil. Reduce to a 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 ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

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

  • Step 3 - Prepare the Meatballs
    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.

  • Step 4 - Form and Cook the Meatballs
    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.

  • Step 5 - Sauté the Snap Peas
    5

    Sauté the Snap Peas

    Remove strings from snap peas, if necessary. 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, 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!