Pork Shumai Meatballs Recipe 45 Food

STEAMED PORK-AND-MUSHROOM SHUMAI

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 MEATBALLS

Steps:

• Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
• Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
• Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
• Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

ASIAN PORK MEATBALLS

Steps:

• Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
• Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
• Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
• Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

PORK MEATBALLS IN RED PEPPER SAUCE

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

PORK SHUMAI MEATBALLS RECIPE - (4/5)

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.