Steamed Meat Patty
Steamed Meat Patty
Ingredients
- 300 g minced pork
- 2 teaspoons soya sauce
- 1 pinch salt
- few dashes pepper
- 3 teaspoons mushroom soaking water, reserved from soaking mushrooms
- 3 dried mushrooms, small to medium sized
- small piece dried Chinese seaweed, torn into pieces
- 1 teaspoon corn starch, optional
Instructions
- 1
Soak the dried mushrooms in water until they are fully rehydrated. This can take anywhere from 20 to 30 minutes depending on their size. Once rehydrated, remove the mushrooms from the water and chop them into tiny pieces. Reserve the mushroom soaking water for later use.
⏱️ 30 min
- 2
In a mixing bowl, combine the 300g of minced pork with 2 teaspoons of soya sauce, 1 pinch of salt, and a few dashes of pepper.
⏱️ 2 min
- 3
Add the chopped rehydrated mushrooms and the torn pieces of dried Chinese seaweed to the seasoned minced pork mixture.
⏱️ 2 min
- 4
If you are not using minced pork with 20 to 30% fat, or if you prefer a more tender texture, add 1 teaspoon of corn starch to the pork mixture. This helps the meat retain moisture.
⏱️ 1 min
- 5
Mix all the ingredients thoroughly with the minced pork until well combined. You can use your hands or a spoon for this.
⏱️ 3 min
- 6
Transfer the meat mixture into a heatproof steaming bowl, forming it into an even patty shape. Ensure the patty is not too thick for even steaming.
⏱️ 2 min
- 7
Bring water to a rolling boil in a wok or a large pot with a steaming rack.
⏱️ 5 min
- 8
Carefully place the steaming bowl with the meat patty onto the steaming rack in the wok. Cover the wok tightly and steam for 12 to 15 minutes, or until the patty is cooked through and no longer pink in the center.
⏱️ 15 min
- 9
Once cooked, carefully remove the steaming bowl from the wok. Serve the steamed meat patty hot and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Meat Patty
- 300 g minced pork
- 2 teaspoons soya sauce
- 1 pinch salt
- few dashes pepper
- 3 teaspoons mushroom soaking water, reserved from soaking mushrooms
- 3 dried mushrooms, small to medium sized
- small piece dried Chinese seaweed, torn into pieces
- 1 teaspoon corn starch, optional
Instructions
- 1
Soak the dried mushrooms in water until they are fully rehydrated. This can take anywhere from 20 to 30 minutes depending on their size. Once rehydrated, remove the mushrooms from the water and chop them into tiny pieces. Reserve the mushroom soaking water for later use.
⏱️ 30 min - 2
In a mixing bowl, combine the 300g of minced pork with 2 teaspoons of soya sauce, 1 pinch of salt, and a few dashes of pepper.
⏱️ 2 min - 3
Add the chopped rehydrated mushrooms and the torn pieces of dried Chinese seaweed to the seasoned minced pork mixture.
⏱️ 2 min - 4
If you are not using minced pork with 20 to 30% fat, or if you prefer a more tender texture, add 1 teaspoon of corn starch to the pork mixture. This helps the meat retain moisture.
⏱️ 1 min - 5
Mix all the ingredients thoroughly with the minced pork until well combined. You can use your hands or a spoon for this.
⏱️ 3 min - 6
Transfer the meat mixture into a heatproof steaming bowl, forming it into an even patty shape. Ensure the patty is not too thick for even steaming.
⏱️ 2 min - 7
Bring water to a rolling boil in a wok or a large pot with a steaming rack.
⏱️ 5 min - 8
Carefully place the steaming bowl with the meat patty onto the steaming rack in the wok. Cover the wok tightly and steam for 12 to 15 minutes, or until the patty is cooked through and no longer pink in the center.
⏱️ 15 min - 9
Once cooked, carefully remove the steaming bowl from the wok. Serve the steamed meat patty hot and enjoy.
⏱️ 1 min