Pork Siu Mai Meatballs with Ginger Garlic Green beans and Carrots

I’d never had dim sum until my friend moved here from Texas. He discovered a Chinese restaurant in town that served it and insisted we go. I immediately fell in love with the Pork Siu Mai dumplings. Moist, tender pork and shrimp with umami-packed shiitaki mushrooms wrapped in a gyoza wrapper, steamed to perfection. After I went paleo, I had a craving for them, so decided to find a recipe online and “paleofy” it. These are the results, and I think they are pretty close to the ones I had in the restaurant. The big difference is that I just left off the wrappers completely. They didn’t add much to the dumpling in the restaurant, and would have been more work than they’re worth to make a paleo version at home. These pack all the flavor, and none of the consequences.

Meatballs:

  • 1 lb. ground pork
  • 1/2 lb. shrimp, thawed, peeled, and deveined (take the tails off too)
  • 1 tbs. grated fresh ginger
  • 2 tbs. coconut aminos
  • 1 tbs. fish sauce
  • 4-5 green onions, diced
  • 6-8 dried shiitake mushrooms + 1 c. boiling water
  • 1 tsp. sesame oil (omit for AIP)
  • 1 tbs. rice wine or dry sherry (omit for whole30)
  • 3/4 tsp. salt

 

Veggies:

  • 2 lbs. hericots verts (small french green beans)
  • 3 medium carrots
  • 1 tbs. fresh grated ginger
  • 2 cloves garlic, grated
  • ¼ c. coconut aminos
  • 1 tbs. fish sauce
  • 1 tsp. sesame oil (omit for AIP)
  • 2 tbs. cooking oil
  • Salt to taste

For the meatballs:

Preheat oven to 400 degrees. Place the dried mushrooms in the boiling water and let soak for 10-15 minutes. Meanwhile, process the shrimp in the food processor until ground or chop very finely with a knife and place in a large mixing bowl along with the pork and seasonings. Once the mushrooms are soft drain them and cut off the fibrous stems. Chop the caps very finely or process in a food processor and add to the meat and seasonings. Mix well and form into small 1.5″ balls and arrange on a foil-lined baking sheet or a baking dish. Bake for about 20 minutes or until the center of the meatballs are no longer pink. Alternately, the meatballs can be steamed for about 15-20 minutes (pork siu mai is traditionally steamed).

For the green beans and carrots:

Peel the carrots. Use the peeler to peel long, thin ribbons from the carrots from one side until you get to the middle, then flip the carrot over and do the same to the other side until they are nearly gone. Place the green beans and carrot ribbons into a large pan with a lid. Combine the remaining ingredients in a cup and pour over the green beans and carrots. Put the lid on the pan and steam on medium high heat for 5-7 minutes until the green beans a bright green. Remove the lid and stir the veggies to coat with the sauce and let cook for another 7-10 minutes, stirring occasionally while the sauce reduces. Serve alongside the Siu Mai Meatballs.

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