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

1. In a large pot, bring water to a boil and cook the basmati rice for 15 minutes or until cooked. Drain and reserve.
2. In a large bowl, combine all the meatball ingredients except the oil. Form meatballs approximately 2 tbsp. soup. To book.
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 meatballs are cooked through. Serve with basmati rice.
4. *Freeze meatballs and rice separately.
5. *Double the amount of sauce if needed

For adventurers:

Add 1 tbsp. tablespoon sambal oelek with sauce.

September 19, 2022 1 comment

20 min

6 à 8

30 min

Se congèle de 3 à 6 mois.