Meal Kit
with ponzu dipping sauce and snap peas
Prep & Cook Time:25-35 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:5 days
Contains:Wheat, Sesame, Soy
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
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.
I can totally see why the test kitchen loves this! OMG, this rocks! I've run out of my "Top 5" recipes with you so now I have a "Top Ten!!" This goes right to the head of the pack. Home Chef consistently knows how to do Asian right!! I had never had Ponzu before, and when I sampled it, I couldn't imagine how this would work. It was awesome! Worked perfectly with the sweetness of the pork and peas. The seasoning in the meatballs was to die for. Will definitely be making this one again!!
These meatballs were great. The ginger in the meat mixture added that extra level of flavor that made them even better. The peas were very good as well
Couldn't have enough of it. Didn't believe I cooked this!
This Asian dish was very flavorful with the pork and spices. Would order again if available!
Very yummy! Everyone in the family enjoyed it.
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- 12oz.Ground Pork
- 6oz.Snap Peas
- ¾cupJasmine Rice
- 2fl. oz.Ponzu with Lime
- 2Green Onions
- ⅖fl. oz.Tamari Soy Sauce
- 2tsp.Minced Ginger
- 0.35oz.White Rice Flour
- 2Garlic Cloves
- ⅓fl. oz.Toasted Sesame Oil
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)WPenDLqk
Calories
810Carbohydrates
79gNet Carbs
76gFat
35gProtein
41gSodium
1300mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 1Medium Pot
- 1Mixing Bowl
- 1Medium 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
If using ground beef, follow same instructions as ground pork
If using ground turkey, follow same instructions as ground pork, roasting until ground turkey reaches a minimum internal temperature of 160 degrees, 9-11 minutes.
Cook the Rice
Bring a medium pot with rice and 11/2 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.
Mince garlic.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.Prepare the Meatballs
Combine pork, tamari 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 in a mixing bowl.
Mix thoroughly, ensuring meat is evenly seasoned.Form and Cook 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 well-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, sauté snap peas.Sauté the Snap Peas
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.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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