- Published on
Steamed Pork Patty
- Authors
- Name
- Jack Qin
Steamed Pork Patty is simple but relies on good mixing and shaping. Once the meat becomes sticky, the patty steams up tender and bouncy.
Ingredients
Main
- Pork shoulder 200g (hand-minced preferred)
Optional add-ins
- Dried shiitake or water chestnut, finely diced
Seasoning
| Ingredient | Amount |
|---|---|
| Cornstarch | 2 tbsp |
| Light soy sauce | 2 tbsp |
| Salt | 1/2 tsp |
| Sugar | 1/2 tsp |
| Oyster sauce | 1 tbsp |
| Peanut oil | To taste |
Instructions
1. Prep add-ins (optional)
Soak dried shiitake, squeeze dry, and dice. Peel and dice water chestnut if using.
2. Mix until sticky
Combine pork, seasoning, and add-ins. Stir in one direction until the mixture turns sticky and cohesive.
3. Shape the patty
Lightly slap the mixture a few times, then shape into a patty.
Key: slapping helps tighten the texture.
4. Steam
Steam over boiling water on high heat for 12-15 minutes.
Tips
- Use pork shoulder for a juicy, balanced fat ratio.
- Sticky texture = good texture after steaming.
- Adjust time if your patty is thicker.
Result
Juicy, tender, and springy - perfect with rice.