Tao dumplings and basmati rice

Kids usually love meatballs, and these are certainly no exception! This blend of pork, celery and green onions, served in an Asian-flavored sauce made with soy sauce, oyster sauce and fresh ginger is sure to please the whole family!

1 comment

20 min
6 to 8
30 min
Freezes for 3 to 6 months.

  • Ingredients

    • 1 cup basmati rice

    For the meatballs:

    • 2 tbsp olive oil
    • 450g lean minced pork
    • 1 egg
    • ¼ cup bread crumbs
    • 3 green onions, chopped
    • 1 stick of celery, finely chopped
    • Salt and pepper from the mill

    For the sauce:

    • ½ cup sugar
    • ¼ cup rice vinegar
    • ¼ cup water
    • 3 tbsp oyster sauce
    • 3 tbsp soy sauce
    • 1 tbsp grated fresh ginger
    • 1 tbsp cornstarch diluted in a little cold water
  • Preparation

    1. In a large pot, bring water to a boil and cook basmati rice for 15 minutes or until cooked. Drain and set aside.
    2. In a large bowl mix all the meatball ingredients except the oil. Shape into meatballs about 2 tbsp. in size. Set aside.
    3. 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 the meatballs are cooked through. Serve with basmati rice.
    4. *Freeze meatballs and rice separately.
    5. *Double the amount of sauce if necessary.

For the adventurers

Notes and tips

Add 1 tbsp of sambal oelek to the sauce.

1 comment

Joelle

Bonjour,
La préparation n’apparaît pas sur la version imprimable.
Merci.

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