These tasty meatballs are the perfect adaptation of everyone’s favourite Japanese gyoza dumplings. Makes 4 servings as an appetizer or you can use as two servings and complete the meal with a large Asian slaw or steamed vegetables.
- 2 tablespoon tamari
- 1 tablespoon mirin
- 1 teaspoon rice vinegar (white vinegar or apple cider vinegar can also be used)
- 1/2 teaspoon togarashi powder (see Notes)
SURIMI (MEAT PASTE):
- 1 lb/500 grams ground pork/pork mince
- 1/2 inch ginger, peeled and grated, or 1/4 tsp ground ginger
- 2 cloves garlic, minced
- 2 tablespoon tapioca starch
- 1 tablespoon mirin (see Notes)
- 1 teaspoon tamari (see Notes)
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
- 1 cup finely chopped green cabbage
- 1 green onion, finely chopped
- 2 tablespoon coconut oil, divided
- Combine the dipping sauce ingredients in a small bowl and set aside.
- Combine the surimi ingredients in a food processor and pulse until tacky and well mixed. Transfer to a mixing bowl and mix together with the cabbage and green onion using your hands. Form into 20 to 25 small balls using wet hands.
- Heat 1 tablespoon of the coconut oil in a skillet over medium-high heat until shimmering, about 1 minute. Add half of the balls and pan-fry until cooked through, rotating often, about 5 minutes. Transfer to a plate. Add the remaining 1 tablespoon of oil and the remaining balls and pan-fry until cooked through, then serve with the dipping sauce.
Togarashi powder is that red pepper spice you see in many Japanese eateries, usually sprinkled on a ramen soup. You can buy it from Asian stores and online or you can make a substitute by combining half portion of cayenne pepper, quarter portion of paprika, and quarter potion of lemon pepper. For example, to make 1 tablespoon of togarashi powder, use 1/2 tablespoon of cayenne, a little less than 1 teaspoon paprika, and a little less than 1 teaspoon lemon pepper.
Mirin is a wine made from sweet rice, unlike sake which is also a rice wine, mirin is much sweeter and goes well with salty tamari or coconut aminos sauce. I use mirin occasionally in Asian cooking and you can get a bottle from Asian sections of you local supermarket, Asian grocers and online. It’s a good buy as you can use it in dressings and stir-fries.
Tamari sauce is a gluten free naturally brewed soy sauce that can be bought in most health food stores and in many supermarkets. Coconut aminos can be used instead.