Pork Shumai Meatballs Recipe

About this recipe

Pork Shumai Meatballs are a fusion snack that blends the rich umami flavors of Chinese shumai dumplings with the bold spices of Indian cuisine. These juicy, bite-sized treats are perfect for busy professionals seeking a quick yet indulgent snack.

Ingredients

• 500 g Onion
• loose Ginger
• 100 g Garlic
• 80 g Soya Sauce
• - Red Chilli Powder
• 50g Everest Garam Masala
• 100 g Salt
• 1 Kg Sarwarpanko Breadcrumbs
• 6 pcs White Eggs
• 200 ml Sesame Oil
• 20 g Chicken Stock
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. In a large mixing bowl, combine finely chopped onion, grated ginger, minced garlic, soy sauce, chili powder, garam masala, and salt. Mix thoroughly until the ingredients are evenly combined.
2. 2. Add breadcrumbs and an egg to the mixture, and continue mixing until the mixture holds together well.
3. 3. Roll the mixture into small balls, about 1.5 inches in diameter, and set them aside on a clean plate.
4. 4. Heat sesame oil in a large skillet over medium heat. Once hot, add the balls and sauté for 6-8 minutes, turning occasionally, until they are golden brown on all sides.
5. 5. Pour chicken stock into the skillet, lower the heat to medium-low, and cover with a lid. Allow the balls to cook in the stock for 12-15 minutes, ensuring they are cooked through and moist.
6. 6. Remove the lid and let the remaining stock reduce into a light glaze, coating the balls for an extra burst of flavor. Stir gently to avoid breaking them.
7. 7. Garnish the balls with chopped cilantro and a drizzle of lemon juice for a fresh, zesty finish.
8. 8. Serve hot or enjoy them on their own as a flavorful snack.