SHU MAI / SHIU MAI [MEATBALLS]
I love these. The seasoning from the non-burger recipe is pretty spot-on, though I usually increase everything to taste (and double the black mushrooms).
I finally switched to ground turkey, which didn’t have a detrimental effect. Also grated / minced in some vegetables, which I think helped with the moisture gap from fat reduction between pork and turkey – finely grated zucchini, minced-up carrots and scallion along with the ginger. These often have some water chestnuts, and the texture of the carrot resembled that (I have water chestnuts, just forgot to add).
I steamed them on a plate to retain the juices, which I poured over rice.
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