Dim Sum Pork Meatballs With Dipping Sauce Recipes

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ASIAN PORK MEATBALLS



Asian Pork Meatballs image

My favorite meatballs! Asian Pork Meatballs in a Ginger Honey Glaze. I have them every New Years Eve or Day. AND they just so happen to be gluten-free.

Provided by Colleen Kennedy

Categories     Appetizer     Entree

Time 30m

Number Of Ingredients 16

For The Meatballs
1 1/2 pounds ground pork
2 TBS minced sweet or red onion
2 large cloves garlic (minced)
1 tsp minced ginger
1/2 TBS sesame oil
Kosher salt & pepper
Ginger Garlic Sauce
3 TBS sesame oil
1 tsp minced garlic
1 TBS minced ginger
1 1/2 TBS rice wine vinegar
2 TBS honey
1-2 TBS Chili with Garlic Sauce (depends on how much you enjoy heat)
1/2 tsp cornstarch
Cilantro for garnish

Steps:

  • For Meatballs:
  • Combine all ingredients together and form balls. They will be wet. It's fine, just get them to hold together. Place on a baking sheet until ready to cook.
  • When ready to cook, preheat oven to 350 degrees.
  • Use a small amount of olive or grapeseed oil (2-3 TBS or so) to fry the meatballs until nicely browned. Place on a baking sheet and bake another 10 minutes until cooked through.
  • For Spicy Ginger-Honey Sauce
  • In a frying pan with sides, combine sesame oil, garlic and ginger and saute for 1-2 minutes until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornstarch and whisk until combined and thickened. Taste & adjust. Place meatballs in your pan, coat with sauce, garnish with cilantro leaves (if you like)and serve.

Nutrition Facts : ServingSize 8 g, Calories 230 kcal, Carbohydrate 6 g, Protein 30 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 100 mg, Fiber 1 g, Sugar 5 g

ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE



Asian Meatballs with Sesame Lime Dipping Sauce image

Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart - but they're just as moist and irresistible.

Categories     Beef     Citrus     Dairy     Egg     Herb     Pork     Soy     Bake     Quick & Easy     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 15

1/4 cup whole milk
1/4 cup fine dry bread crumbs
3/4 pound ground pork
3/4 pound ground veal
1 large egg, lightly beaten
1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
1/2 teaspoon salt
1/2 cup chopped fresh cilantro plus 1/4 cup sprigs
1/4 cup fresh cilantro sprigs
5 tablespoons soy sauce
4 teaspoons Asian sesame oil
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons sugar
Accompaniment: steamed white rice

Steps:

  • Put oven rack in middle position and preheat oven to 500°F.
  • Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
  • Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
  • Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
  • Serve meatballs with remaining sauce.

PORK MEATBALLS WITH GINGER AND FISH SAUCE



Pork Meatballs With Ginger and Fish Sauce image

These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.

Provided by Kay Chun

Categories     dinner, lunch, weekday, weeknight, meatballs, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons peeled and minced ginger
1 tablespoon minced garlic (from about 3 large cloves)
1 tablespoon fish sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground pork

Steps:

  • Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
  • Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
  • Bake until golden and cooked through, about 15 minutes. Serve warm.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams

DIM SUM DIPPER



Dim Sum Dipper image

Provided by Ming Tsai

Categories     Sauce     No-Cook     Quick & Easy     Vinegar     Sesame     Soy Sauce

Yield Makes about 1 cup

Number Of Ingredients 4

2 tablespoons sambal
1/2 cup rice wine vinegar
1/2 cup soy sauce
1 teaspoon sesame oil

Steps:

  • In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.
  • Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon .

PORK DIM SUM



Pork Dim Sum image

Make and share this Pork Dim Sum recipe from Food.com.

Provided by ddav0962

Categories     Meat

Time 15m

Yield 12 wontons, 4-6 serving(s)

Number Of Ingredients 10

14 ounces ground pork
2 scallions, chopped
1 3/4 ounces canned bamboo shoots, drained rinsed and chopped
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
2 teaspoons superfine sugar
1 egg white, lightly beaten
4 1/2 teaspoons cornstarch
24 wonton skins

Steps:

  • Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
  • Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
  • Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
  • Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
  • Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
  • Cover and steam for 5-7 minutes, until dim sum are cooked through.
  • Serve immediately.

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