Asian pork buns are on the menu this week!
When I made these, I thought of a dish I had at a Vietnamese restaurant.
These Asian pork buns remind me of a dry rice noodle dish with a spicy sweet and tangy fish sauce dripping everywhere.
Such as a banh mi or the like.
They are also really versatile in terms of how they can be eaten or they can be made in bulk and you can store them in the freezer for a busy evening!
Or fast and light meatball appetizers for a party!
Can I use another ground meat?
I highly recommend the pork. It's just more flavorful.
It is slightly fatter than ground chicken and less fatter than ground meat (depending on the type you get).
It's just a good in-between, and the flavors go better with ground pork.
What if I can't find migiu or shaoxing?
The best substitutes are dry sherry, mirin or cooking sake.
I can't have alcohol
I understand, and you can certainly omit it, but since this is a key ingredient in this dish, I cannot guarantee results without it.
Can I bake the Asian pork buns on a baking sheet instead of a cast iron skillet?
Can I do this in advance?
You can. I like to put them on a large baking sheet and wax paper and then cover the baking sheet and put it in the fridge.
I really only wanted to do this overnight; nothing more.
How are these heated?
Not so big. They can get tough.
Can you freeze these?
Yes! I've done extra before.
Roll them into ball shapes and place them in freezer bags (raw, not cooked).
Can you use Asian pork buns for stuffing inside potstickers?
I suppose you could just turn them into meatballs.
My meatballs are really tough
You overworked the meat.
How do I make my meatballs in equal sizes?
Use a cookie scoop that you refer to as your "meat" scoop.
Or just use the same gauge size, ie. two tablespoons.
What can you eat with these?
You could make a noodle dish with the Asian pork buns, like how I originally imagined them!
I can imagine them on a bed of rice noodles and some cabbage or bok choy or mushrooms or all of the above!
White rice would be good too.
Could you make these for salad wraps?
Yes! I might want to smash them up a bit as the meatballs are a little big for steak salad.
Asian pork buns
Tasty little meatball bites that are great on their own, like party appetizers, or on top of rice noodles or a bowl of rice! Preparation time: 20 minutes Cooking time: 15 min Total time: 35 min Course: Starters Cuisine: Chinese Calories: 648kcal
- 1 pound of ground pork
- 1 1/2 tablespoons mijiu or shaoxing wine
- 1 teaspoon ginger paste
- 3 cloves of garlic, finely chopped
- 1 tablespoon fish sauce
- 1 1/2 tsp chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon chinese five spice powder
- 1 closed lamb onion, cubes
For dipping sauce:
- 2 tablespoons soy sauce
- 1 teaspoon chili sauce
- Sprinkle fish sauce
- Preheat the oven to 375 degrees Fahrenheit, and place a large baking sheet with wax paper.
- Add the ingredients in meatballs in a large bowl, then use your hands, gently combine everything, and be careful not to overmix.
- Use a medium cookie scoop (or two tablespoons) to shape into balls and place on wax paper.
- Heat 1 tablespoon of avocado oil in a large cast iron pan on medium-high heat. Put meatballs in the skillet and brown the two sides so you don't cook the meatball completely.
- When browned, place in oven to finish cooking, approx. 10-13 minutes.
- Once done, remove from oven and allow to cool for 10-15 minutes before serving.
Nutrition Facts Asian Pork Meatballs Amount Serving (5 meatballs) calories 648 calories from fat 207 % Daily Value * Fat 23g35% carbohydrates 78 g26% Fiber 5g20% Sugar 3g3% protein 35g70% * Percent daily values are based on a 2000 calorie diet. * Nutrition facts are an estimate and are not guaranteed to be accurate.