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...
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.
- 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.
- 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.
- 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!
- heat the oven to 375 F
- 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)
- bake for 15-17 minutes or when the tips of the meatball start crisping up to a darker brown color