All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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, baking until beef reaches a minimum internal temperature of 160 degrees, 8-10 minutes.
If using ground turkey, follow same instructions as ground pork, baking until turkey reaches a minimum internal temperature of 160 degrees, 9-11 minutes.
If using Impossible Burger, follow same instructions as ground pork, baking until meatballs are heated through, 8-10 minutes.
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.
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.
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.
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.
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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