Meal Kit

Pork Shumai Meatballs

with ponzu dipping sauce and snap peas

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat, 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.

In Your Box (serves 2)

  • 10 oz. Ground Pork
  • 6 oz. Snap Peas
  • ¾ cup Jasmine Rice
  • Info
    2 oz. Ponzu with Lime
  • 2 Green Onions
  • Info
    0.406 fl. oz. Soy Sauce
  • 2 tsp. Minced Ginger
  • 0.35 oz. White Rice Flour
  • ¼ oz. Specialty Toasted Sesame Oil
  • 2 Garlic Cloves

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
  • 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 20 oz. ground pork, follow same instructions as 10 oz. ground pork in Steps 3 and 4, forming 16 meatballs. Meatballs make take 5-6 minutes longer to roast.

  • If using ground beef, follow same instructions as ground pork in Steps 3 and 4, searing, 2-3 minutes per side, then baking until meatballs reach minimum internal temperature, 8-10 minutes.

  • If using Impossible burger, follow same instructions as ground pork in Steps 3 and 4, searing, 2-3 minutes per side, then baking until meatballs are heated through, 8-10 minutes.

  1. 1

    Cook the Rice

    Bring a medium pot with rice and 11/4 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 15-18 minutes.

    Remove from burner. Set aside covered.

    While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

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

    Trim and thinly slice green onions on an angle.

    Mince garlic.

  3. 3

    Make the Pork Mixture

    Add ground pork, soy sauce, half the green onions, half the sesame oil (reserve remaining of both for snap peas), rice flour, ginger, and a pinch of pepper to a mixing bowl. Thoroughly combine.

  4. 4

    Form and Roast 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 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, cook snap peas.

  5. 5

    Cook Snap Peas and Finish Dish

    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.

    If snap peas need more time, add 1 tsp. olive oil and continue cooking, 2-3 minutes.

    Remove from burner.

    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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