![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/banniereMagPrintemps2024.jpg)
Tao dumplings and basmati rice
Ingredients
- 1 cup basmati rice
- For the dumplings
- 2 tbsp. olive oil
- 450g lean ground pork
- 1 egg
- ¼ cup breadcrumbs
- 3 green onions chopped
- 1 stalk of celery, finely chopped
- Salt and pepper from the mill
- For the sauce
- ½ cup sugar
- ¼ cup rice vinegar
- ¼ cup of water
- 3 tbsp. oyster sauce
- 3 tbsp. soy sauce
- 1 C. tablespoon grated fresh ginger
- 1 C. tablespoon cornstarch dissolve in a little cold water
Preparation
- In a large pot, bring water to a boil and cook the basmati rice for 15 minutes or until cooked. Drain and reserve.
- In a large bowl, combine all the meatball ingredients except the oil. Form meatballs approximately 2 tbsp. soup. To book.
- In a deep skillet over medium-high heat, heat the oil and brown the meatballs for 5 minutes, turning them regularly. Add all the sauce ingredients, mix well. Cook over medium-low heat for 10 minutes or until meatballs are cooked through. Serve with basmati rice.
- *Freeze meatballs and rice separately.
- *Double the amount of sauce if needed
For adventurers:
Add 1 tbsp. tablespoon sambal oelek with sauce.
![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/icon_temps_de_preparation.png)
![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/icon_portions.png?v=1670449181)
![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/icon_temps_de_cuisson.png)
![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/icon_se_congele.png)
-
Ingredients
-
Preparation
1 comment :![](https://cdn.shopify.com/s/files/1/0251/4331/2483/files/0stars.svg)
Bonjour, La préparation n’apparaît pas sur la version imprimable.
Merci.