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

Chef
David Padilla
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)
- 2 Green Onions
- ¼ oz. Specialty Toasted Sesame Oil
- ¾ cup Jasmine Rice
- 2 Garlic Cloves
- 6 oz. Snap Peas
- 10 oz. Ground Pork
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- 0.35 oz. White Rice Flour
- 2 tsp. Minced Ginger
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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.
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Nutrition (per serving)
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Calories744
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Carbohydrates77g
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Fat31g
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Protein37g
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Sodium1495mg
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
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1 Cook the Rice
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.
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2 Prepare the Ingredients
Trim and thinly slice green onions on an angle. 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. Halve snap peas across length. Mince garlic.
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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, seasoning meat evenly.
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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.
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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. 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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