Pork Shumai Meatballs With Green Beans Sushi Rice Recipes

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PORK SHUMAI MEATBALLS RECIPE - (4/5)



Pork Shumai Meatballs Recipe - (4/5) image

Provided by á-43099

Number Of Ingredients 11

2 garlic cloves
3 green onions
3/4 c. Jasmine rice
14 oz. ground pork
2 t. chopped ginger
2 T. soy sauce
2 t. toasted sesame oil
2 t. white rice flour
5 oz. sugar snap peas
1/4 t. red pepper flakes
2 oz. Ponzu sauce

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.

PORK & RICE MEATBALLS



Pork & Rice Meatballs image

My appetizer meatballs combine two of my favorite Asian dishes -Chinese pork dumplings and steamed chicken balls. -Elizabeth Dumont, Madison, MS

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 4 dozen (1 cup sauce).

Number Of Ingredients 21

1 pound ground pork
8 ounces fresh shiitake mushrooms, finely chopped
3 cups finely chopped Chinese or napa cabbage
1 can (8 ounces) bamboo shoots, drained and finely chopped
1 medium carrot, shredded
4 green onions, thinly sliced
3 tablespoons teriyaki sauce
2 tablespoons minced fresh gingerroot
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups sushi or small grain rice
Cabbage leaves, optional
DIPPING SAUCE:
3/4 cup teriyaki sauce
1 tablespoon minced fresh gingerroot
2 teaspoons rice vinegar
1 teaspoon grated lemon zest
1 to 2 tablespoons Sriracha chili sauce, optional

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly., Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.

Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

STEAMED PORK-AND-MUSHROOM SHUMAI



Steamed Pork-and-Mushroom Shumai image

Provided by Food Network

Time 1h10m

Yield 12 to 14 dumplings

Number Of Ingredients 15

1 1 1/2-inch piece ginger
5 shiitake mushrooms
1 scallion, finely chopped
1/4 pound ground pork
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
Sea salt and freshly ground pepper
12 to 14 square wonton wrappers
1 large egg, lightly beaten
Dried goji berries or frozen peas and carrots, for topping (optional)
Vegetable oil, for brushing
1 tablespoon Asian chile paste (such as sambal oelek)
2 tablespoons light soy sauce

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.

PORK SHUMAI MEATBALLS WITH GREEN BEANS & SUSHI RICE RECIPE



Pork Shumai Meatballs with Green Beans & Sushi Rice Recipe image

Provided by á-7737

Number Of Ingredients 12

1 oz fresh ginger
garlic (use 2 large cloves)
12 oz green beans
1 1/4 sushi rice
16 ozground pork
1/4 cup tamari
1/2 cup sambal oelek
neutral oil, such as vegetable or safflower
coarse kosher salt
1 large egg
sugar
all-purpose flour

Steps:

  • 1. Prep ingredients Peel and finely chop ginger and 2 large garlic cloves. Trim stem ends from green beans, then cut or snap in half crosswise. 2. Cook rice Rinse rice in a fine-mesh sieve until water runs clear. Heat 1 tablespoon oil in a medium saucepan over medium. Add half of the garlic; cook until softened, about 1 minute. Add rice, 1 1/2 cups water, and 1½ teaspoons salt. Bring to a boil. Cover; cook over low for 15 minutes or until rice is tender. Let sit for 5 minutes. Fluff with a fork. 3. Prep meatballs & sauce Meanwhile, in a large bowl, combine pork, 1 large egg, remaining garlic, half of the ginger, 2 teaspoons oil, and ½ teaspoon salt. Gently knead with your hands to combine; shape into 12 meatballs (about 2 tablespoons each). In a small bowl, whisk all of the tamari and sambal oelek, ½ cup water, 2 tablespoons sugar, and 2 teaspoons flour until smooth. 4. Cook green beans Heat 1½ tablespoons oil in a large skillet over medium-high. Add green beans, remaining ginger, and a pinch of salt. Cook, stirring frequently, until crisp-tender, 3-5 minutes. Add 2 tablespoons water, cover, and cook until beans are tender, about 2 minutes more. Transfer to a bowl. 5. Finish & serve Add 1 tablespoon oil and meatballs to same skillet over medium-high heat; cook until browned all over, 6-8 minutes. Carefully pour off accumulated fat. Add tamari mixture and green beans to skillet; cook 30 seconds, scraping browned bits from the bottom. Spoon rice into bowls and top with meatballs, green beans, and sauce. Enjoy!

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