leftover dumpling meatballs!


as a postlude to the skin:filling ratio slip-up from those hazelnut leek dumplings, you get to walk away with a bonus prize: MEATBALLS! honestly, who doesn't love the sound of bonus prize meatballs?

cueing my inner bubba to help jog your imagination on a few ways you can enjoy: mandoo meatballs with sriracha, mandoo meatballs with rice, mandoo meatballs in a toasted baguette with picklings, mandoo meatballs over garlic noodles, mandoo meatballs wrapped in lettuce with a spritz of lime...

xo, christine

 mandoo meatballs


mandoo (or meatball)  filling

2 cups finely chopped leeks

2 cups ground ground shitake mushroom

1/2 pound ground pork

3/4 cup chopped hazelnuts

1 egg beaten

2 tablespoons xiao xing wine

1 tablespoons viet huong fish sauce

1 tablespoons soy sauce

1/2 tablespoon sesame oil

1/4 tablespoon sugar

3/4 teaspoon salt

3/4 teaspoon pepper


if you actually had leftovers from those dumplings, *high five* and congratulations! you get to skip steps #1-3 and advance to go to baking those delicious meatballs.

  1. mix the liquids together: combine the beaten egg, xiao xing wine, fish sauce, soy sauce, sesame oil together in a small bowl. stir until the sugar's all dissolved.

  2. mix the solids together: this is where you pull out a glove or your mixing hand: in a separate larger bowl, mush together the pork, leeks, mushroom, hazelnuts, salt, and pepper into a bowl. mush mush mush until all is evenly combined.

  3. mix the mixed liquids into the solids: mix in the liquids into the solids bowl and mush mush mush again until evenly combined.

bake those meatballs!

  1. heat the oven to 375 F

  2. roll out those balls to the size of a ping pong ball, place on parchment paper with at least 1 inch apart (so that they have space to crisp up)

  3. bake for 15-17 minutes or when the tips of the meatball start crisping up to a darker brown color