Main ingredients
ground porklarge green onionshiitake mushroomsmirinsoy sauceoyster saucechicken stock powderhot mustard
Sung Si Kyung's Shumai Meatballs
A moist meatball dish where pork and mushroom mixture is simmered in a small amount of water to lock in the juices, without using dumpling wrappers.
Ingredients needed 2 servings
Recipe
Cooking tips
- Cooking over high heat from the start will make the meatballs dry, so it's crucial to cover and cook over low heat.
- Simmer until the liquid is bubbling and reduced so that the savory flavor and seasoning are fully absorbed into the meatballs.
- For a springier texture, you can add some chopped shrimp according to your preference.
Recommended for
- Those who want to enjoy the moist, juicy texture of shumai dim sum without using dumpling wrappers.
- Those looking for an easy yet impressive main dish or drinking snack.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- YOOXICMAN's Maillard Bulgogi
- Ttukdak Hyung's Japanese-Style Meatball Tsukune
- Solo Cooking God's One-Pan Maillard Whole Pork Belly Suyuk
- Raymon Kim's Super Simple Shumai
- Jung Ji-sun's Shumai Dim Sum
- Lee Hye-jung's Eggplant and Perilla Leaf Meatballs
- Seungwoo Dad's Maillard Roast Chicken
- Yeo Kyung-ok's Soryu Wanja
- Kim Dae-seok's Meat Wanja Jeon
- Hwang Jin-sun's Sori Wanja
