Pork Shumai Meatballs Recipe 45

Steps:

• Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Mince garlic. Trim and thinly slice green onions on an angle. Bring a medium pot with rice and 1 1/2 c. water to a boil. Once boiling, reduce to a low 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 meatballs. Combine pork, ginger, soy sauce, half the green onions (reserve remaining for snap peas), half the sesame oil (reserve remaining for snap peas), rice flour, and a pinch of pepper in a medium mixing bowl. Mix thoroughly, ensuring meat is evenly seasoned. Form pork mixture into eight golf ball-sized meatballs. Heat 1 t. 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 to a prepared baking sheet and bake until meatballs reach a minimum internal temperature of 160 degrees, 8 - 10 minutes Remove from oven and set aside Wipe pan clean and reserve. While meatballs bake, saute sugar snap peas. Return pan used to sear meatballs to medium heat. Add 1 t. olive oil and remaining sesame oil to hot pan. Add garlic and cook until fragrant, 1 minute. Add sugar snap peas and remaining green onions (reserve a pinch for garnish), and cook until tender and lightly charred, 4 - 5 minutes. Season with a pinch of salt and red pepper flakes (to taste). On a plate or in a shallow blow, place a serving of rice and sugar snap peas in center. Add meatballs and drizzle ponzu sauce over (or serve on a side for dipping). Garnish with reserved green onions.

Steps:

• Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
• Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
• Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
• Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
• Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
• Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
• Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.

Steps:

• In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.