Dumpling-Style Pork Meatballs over Jasmin Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Dumpling-Style Pork Meatballs over Jasmin Rice

Dumpling-Style Pork Meatballs over Jasmin Rice

with Bok Choy and DIY Chili Crisp


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Pork

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Wheat May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk)

2 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp

Sesame Oil

(Contains Sesame)

1 tsp

Chili Flakes

2 unit(s)

Shanghai Bok Choy

¾ cup

Jasmine Rice

28 g

Crispy Shallots

(Contains Wheat)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

56 g

Carrot, julienned

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)


Nutrition Values

Calories760 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate95 g
Sugar15 g
Dietary Fiber4 g
Protein32 g
Cholesterol80 mg
Sodium1260 mg
Trans Fat0.2 g
Potassium900 mg
Calcium150 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Using a strainer, rinse rice until water runs clear.
  • Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove the pot from heat. Set aside, still covered.
  • Meanwhile, line a baking sheet with parchment paper. Set aside.
  • Add beef, half the garlic puree, Moo Shu spice blend and half the crispy shallots to a large bowl. Season with 1/4 tsp salt and 1/8 tsp pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)
  • Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
  • Arrange meatballs on the prepared baking sheet.
  • Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
  • Heat a small pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining garlic and chili flakes.
  • Cook, stirring occasionally, until fragrant, 1-2 min.
  • Remove pot from heat.
  • Add 1/4 tsp sugar, 1/2 tsp soy sauce (dbl both for 4 ppl) and remaining crispy shallots, then stir to combine.
  • Set aside.

  • Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, the bok choy and carrots. Cook, stirring often, until tender-crisp, 2-3 min.
  • Season with salt and pepper.
  • Remove from heat.
  • Heat the same pan (from step 4) over medium-low heat. When hot, add 2 tbsp oil (dbl for 4 ppl) and swirl pan, until melted.
  • Crack in two eggs (dbl for 4 ppl).
  • Season with salt and pepper.
  • Pan-fry, covered, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny!)
  • Remove pan from heat.
  • Stir together hoisin and soy sauce in a large bowl.
  • Add meatballs to bowl, toss to coat meatballs.
  • Fluff rice with a fork.
  • Divide rice between plates.
  • Top with meatballs, veggies and egg.
  • Drizzle over as much chili crisp as you like.