Best Steamed Pork Balls And Spring Onions Green Onions Recipes

STEAMED PORK BALLS AND SPRING ONIONS ( GREEN ONIONS)

Steps:

• Place in a large bowl, the pork, spring onions and breadcrumbs.
• In another smaller bowl add the remaining ingredients and mix them well then add them to the pork and mix really well. Refrigerate for 1 hour.
• Shape into 20 even sized balls and steam for around 15 minutes.
• If you want to make them fancy you can tie strips of the green from the spring onions around the balls.

STEAMED PORK & SCALLION DUMPLINGS

Steps:

• Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
• Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
• Add the beaten egg and mix to combine.
• Add the pork and mix to combine.
• Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
• Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
• Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
• Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
• Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
• Continue with the remaining dumplings. Serve with the dipping sauce.
• You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 - 2 minutes longer.

PEARL BALLS

Steps:

• Soak the glutinous rice in water overnight; drain well in a colander.
• Mince the pork and the ginger and green onions. Lightly beat the egg and combine in a bowl with the light soy sauce, wine, water, cornstarch, sugar, and the salt.
• Take about 1 tablespoon of filling and form into a ball with the rest of the pork mixture. Roll the pork balls lightly over the dried glutinous rice until they are completely coated. Place the pork balls on a heat proof dish 1/2 to 1" apart place the dish on a rack in a pot, cover and steam over boiling water for between 25 - 35 minutes.

PORK BALLS IN CURRY SAUCE

Steps:

• Combine ground pork, bread crumbs, egg, onion and salt.
• Shape into 1 1/2-inch balls (about 30).
• Heat oil in a fry pan.
• Add half pork balls and cook, shaking pan to brown all sides.
• Remove browned balls from pan and repeat with remainder.
• Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan.
• Add red peppers, curry powder and ginger; cook and stir about 1 minute.
• Add onions, garlic, vinegar, tomato sauce, sugar and chicken broth; stir to blend and bring to a boil.
• Add pork balls; cover; reduce heat and simmer for 45 minutes.
• Push balls to one side and stir in sour cream; carefully mix sauce and balls.
• Serve with noodles or rice, if desired and fresh herbs scattered to garnish.

SAUTEED FRESH SWEET CORN AND GREEN ONIONS

Steps:

• Shuck sweet corn and cut kernels off of the cob using a sharp knife and a big bowl (this can get messy); set aside.
• Chop 1 bunch of green onions using a good portion of the green part.
• Heat large sauté pan and add butter and olive oil (be sure not to burn) add corn and green onions and sauté for 4-5 minutes, top! Do not over cook!
• Season with salt and pepper and ENJOY immediately!
• Variations: Add chopped red pepper, garlic, green pepper, etc.