Empty My Fridge
Dumpling Spaghetti & Meatballs
Ingredientes
- Shiitake mushroom · chopped¼ xícara
- Onion · chopped¼ xícara
- Napa cabbage · shredded chopped¼ xícara
- Chive · chopped5 colheres de sopa
- Garlic · grated, finely grated4
- Ginger · peeled grated, peeled finely grated2 pedaços
- Ground pork½ lb
- Ground beef½ lb
- Egg1
- Molho shoyu9 ½ colheres de chá
- Cornstarch2 colheres de sopa
- Mirin1 colher de chá
- Fish sauce1 colher de chá
- Toasted sesame oil3 colheres de chá
- Salt½ colher de chá
- White pepper½ colher de chá
- Vegetable oil2 colheres de sopa
- Massa para wonton1 lb
- Chili crisp3 colheres de sopa
- Miso1 colher de sopa
- Honey1 colher de sopa
- Rice wine vinegar½ colher de sopa
- Cilantro · for garnish
Modo de preparo
- Put the shiitake, onion, cabbage, chives, garlic and ginger into a food processor in that order and pulse 4–5 times (1 second each) until finely chopped and evenly mixed. Scrape down the sides.
- Combine the pork, beef, egg, cornstarch, soy sauce, mirin, fish sauce, sesame oil, salt, white pepper and the chopped mushroom mixture in a large bowl. Mix gently with your hands or a fork until just combined and slightly sticky.
- Scoop the mixture with a 4-ounce scoop or ½-cup measure and shape into balls (6 total). Cover and chill for 20 minutes.
- Heat a large nonstick skillet over medium. Add the neutral oil and heat until shimmering, about 1 minute.
- Add the meatballs in a single layer and cook 2–3 minutes, until the bottoms are golden and release easily. Turn them with tongs and keep turning every 1–2 minutes until all sides are evenly browned, 8–10 minutes total.
- Carefully add the water to the skillet, cover right away and lower the heat to medium-low. Cook about 5 minutes, until the meatballs reach 160°F (71°C) inside. Remove them to a plate and set aside, leaving the skillet unwiped.
- Bring a large pot of water to a rolling boil over high heat. Put the ice water in a medium bowl. Stack the wonton wrappers into 4 small piles, cut each stack in half to make noodles, and separate them by hand.
- Boil the noodles 2–3 minutes, until soft and translucent. Move them straight into the ice water for about 5 seconds, then drain well. Before draining the pot, reserve ¼ cup of the cooking water.
- Whisk the chili crisp, soy sauce, chives, miso, honey, rice vinegar, sesame oil, garlic, ginger and reserved noodle water in the unwiped skillet. Cook on low, whisking constantly, about 3 minutes, until smooth and glossy.
- Add the drained noodles to the sauce and toss gently until coated. Take the pan off the heat.
- Divide the noodles among 4 bowls, top evenly with the meatballs, and spoon over any sauce left in the pan. Garnish with fresh cilantro.
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