Pork Shumai Meatballs

Homechef Recipe/Altered



2 Green Onions

2 Garlic Cloves

12 oz. Ground Pork

1 fl. oz. Soy Sauce

2 tablespoons White Rice Flour

2 teaspoon Chopped Ginger

1 teaspoon Toasted Sesame Oil

2 fl. oz. Ponzu Sauce

2 tablespoons Hoisin Sauce


3/4 cup Jasmin Rice

1 1/2 cups water


Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper. Grate 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 of the hoisin sauce (1 tablespoon), half the green onions (reserve remaining garnish), sesame oil, 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 teaspoon olive oil in a medium non-stick pan over medium-high heat. Add meatballs to hot pan and cook until well-browned on all sides, 2 -3 minutes per side. Transfer to a prepared baking sheet and brush meatballs with remaining 1 tablespoon hoisin sauce. Bake until meatballs reach a minimum internal temperature of 160 degrees, 8 - 10 minutes


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