Adapted from Nom Nom Paleo’s site, these taste exactly like the inside of a dumpling – so great! I streamlined things slightly because I don’t always have dried mushrooms on hand…but I always have a jar of Michelle’s Magic Mushroom Powder in my cupboard. My final tip is to mind the salt – there’s a lot of flavor packed in, and there’s salt in the mushroom powder mix as well as the soy sauce and fish sauce. You’ll need a titch of extra salt if you use dried shiitake mushrooms, but none will be required if you use the mushroom mix – enjoy!
1 T. Magic Mushroom Powder – (or – 1/4 oz. dried shiitake mushrooms, rehydrated and minced)
1/2 lb. shrimp, peeled, deveined and finely chopped
1/4 c. EACH finely chopped scallions (or green onions) AND cilantro
1 T. soy sauce
1 t. EACH fish sauce, ground white pepper AND sesame oil
1 lb. ground pork
sriracha for serving
Preheat the oven to 400 and line a large baking sheet with parchment. Use your food processor or a small chopper to mix/mince together the shrimp, scallions, cilantro, magic mushroom powder, soy sauce, fish sauce, white pepper and sesame oil, then scrape this mix out into a large bowl with the pork.
Either with a sturdy spatula or your hands, work the mix together until all is well combined, then form into good-sized meatballs. I weighed my mix and used my large cookie scoop to speed things up and ended up with 24 large meatballs. Place all on your prepared baking sheet and bake for 15 minutes, then take them out and give them a roll and bake for 10 to 15 minutes more. The internal temperature should be at least 160.
I mixed these up early in the day so they made for a quick and tasty dinner with fried rice (decorated with every single leftover veggie bit hiding in my fridge)!