Meal Kit
Pork Shumai Meatballs
with ponzu dipping sauce and snap peas
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Sesame, 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)
- 10 oz. Ground Pork
- 6 oz. Snap Peas
- ¾ cup Jasmine Rice
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2 oz. Ponzu with Lime
- 2 Green Onions
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⅖ fl. oz. Tamari Soy Sauce
- 2 tsp. Minced Ginger
- 0.35 oz. White Rice Flour
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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.
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Nutrition (per serving) gqR0ej3E
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Calories740
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Carbohydrates77g
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Net Carbs72g
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Fat31g
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Protein37g
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Sodium1500mg
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
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If using ground beef, follow same instructions as ground pork, baking until beef reaches a minimum internal temperature of 160 degrees, 8-10 minutes.
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If using ground turkey, follow same instructions as ground pork, baking until turkey reaches a minimum internal temperature of 160 degrees, 9-11 minutes.
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If using Impossible Burger, follow same instructions as ground pork, baking until meatballs are heated through, 8-10 minutes.
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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 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.Mince garlic. -
3 Make the Pork Mixture
Add ground pork, 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 to a mixing bowl. Thoroughly combine, seasoning meat evenly.
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4 Form and Bake 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 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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