You are indecisive about tonight’s dinner. Should you make Chinese dumplings or an Asian noodle soup? Let’s combine the two and make my recipe for Shumai Pork and Shrimp Meatballs in a Savory Broth. If you are a lover of dim sum you are probably familiar with those steamed dumplings that are open at the top (Shumai) and filled with pork and or shrimp and seasonings.
As a reader of my blog, you will know that I am a big fan of Asian cuisine and that having dim sum for brunch is one of my favorite ways to spend a Sunday morning. My recipe includes all the seasonings you would expect from eating dim sum selected from the passing cart at your favorite Chinese restaurant. Here’s your chance to turn that shumai dumpling into a meatball as part of a savory broth.
Typically shumai would be steamed. We can bring all the flavor in our broth into our meatballs by slowly poaching our meatballs. You will want to have on hand some extra broth. Your broth will reduce as we poach all our meatballs. Make sure you taste your broth throughout the process of cooking your meatballs. Add extra broth and seasoning as needed.
I have provided some optional choices for your soup. You can go basic with just noodles and meatballs. Or spice it up with chili crisp, a drizzle of chili oil, or by adding some pickled ginger and masago.
Go Basic or Add All the Options!
If you are looking for some dim sum recipes check out my potsticker recipe here and here! Check out my wonton recipe here! Check out my recipe for Char Siu Gua Bao here!
A few Examples from my dim sum recipes!
I hope you enjoy my version of Shumai Pork and Shrimp Meatballs over a Savory Broth. Let me know what you think in the comments below. And as always, thanks for Spending Time in My Kitchen!
Shumai Pork and Shrimp Meatballs in a Savory Broth
40
meatballs30
minutes8
minutes40
minutesIngredients
- Shumai Meatball
1 lb 1 Pork, ground 80/20
1 lb 1 Shrimp, raw/minced
1 Tbl 1 Fresh garlic, minced
1 1/2 inch 1 1/2 Fresh knob of ginger, grated (1 Tbl)
2 Stalks 2 Green onion, minced
2 Tbl 2 Light sodium soy tamari
1 Tbl 1 Oyster sauce
2 tsp 2 Black vinegar
2 Tbl 2 Shaoxing wine
1 Tbl 1 Black sesame oil, substitute roasted sesame oil if not available
1 tsp 1 White pepper
1 tsp 1 Sugar
1 Tbl 1 Corn starch
- Broth
48 oz 48 Chicken broth, low sodium/homemade (Have an additional 32 oz of broth on hand if needed)
1 Tbl 1 Tamari soy sauce
2 tsp 2 White pepper
Salt to taste
2 Stalks 2 Green onion to garnish, 1/2 inch slices
- Other Optional Ingredients
Chili crisp, optional
Sliced pickled ginger, optional
Chili oil, optional
Masago, optional
3 Tbl 3 Shiitake mushrooms, minced, optional
Rice stick (noodle) or your favorite Chinese noodle.
Directions
- Making Your Broth
- Add 48 oz low-sodium broth to your soup pot. (Your broth will reduce as you poach the meatballs. Have another 32 oz of broth on hand if you need it.)
- Add the remaining broth ingredients to your pot.
- Turn the heat on your stove to a low simmer. Once up to heat you are ready to poach your meatballs.
- Making your Meatball
- Mince your fresh garlic and green onion and set aside. Grate your ginger over a micro-plane For a hint, use your spoon to scrape down the side when peeling off the outside of your knob of ginger. Set aside.
- If using dried shiitake mushrooms, make sure you rehydrate them for about 20 minutes in water over a low simmer heat before using them. Small chop when soft. Set aside.
- Chop up your shrimp and mince well. If using a food processor don’t go as far as turning your shrimp into a paste. I like a small chop so there is some texture to the shrimp.
- Combine your ground pork and chopped shrimp together in a large bowl.
- Mix your garlic, ginger, and green onion together. Add to your bowl of pork and shrimp and mix well. Add shiitake mushrooms to the mixture if using and mix well.
- Add the remaining meatball ingredients detailed above into your mixture and combine well.
- Roll your pork shrimp mixture into a 1 to 1 1/2-inch diameter meatball and place on a sheet pan. They will be sticky, but they turn out great!
- Cooking Your Meatballs
- Add some of your meatballs to your soup pot. Poach meatballs in your broth over low-medium heat. Try not to overcook the meatballs in order to keep them from getting tough. They should take about 8 to 10 minutes to cook over a low simmer.
- Place your cooked meatballs on a tray to drain. Before plating and serving, place the meatballs back into a separate small pot of heated broth to heat back up. Any leftover meatballs can be frozen and used for another meal.
- Preparing and Plating Your Soup
- Cook the noodles in the remaining broth per the instructions on the noodle package for the number of people you are serving. If your broth has reduced too much, add more broth to the pot. Add additional tamari or pepper to your broth if needed.
- Once the noodles are cooked, plate the noodles in your individual soup bowls. Add meatballs.
- Add some slices of green onion. Add any of the optional ingredients to your individual bowl such as chili crisp, chili oil, pickled ginger, masago.
- Enjoy!
Did you make this recipe?
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