Chinese Steamed Pork Patty with Shiitake Mushrooms
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A classic Cantonese home-style comfort dish featuring a savory, bouncy pork patty flavored with earthy shiitake mushrooms.
- Time
- 27 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, peanuts, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 45 g
- 18 g
- 5 g
- 3 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 300 g before cooking, which is about 150 g per serving.
Steps
In a large mixing bowl, combine the minced pork and diced shiitake mushrooms.
Add the oyster sauce, light soy sauce, a pinch of salt, cornstarch, and peanut oil to the bowl.
Mix the ingredients together thoroughly.
Pick up the meat mixture and slap it against the inside of the bowl several times; this process breaks down the proteins to create a bouncy, springy texture.
Spread the meat mixture into a flat, even patty on a heat-proof steaming plate.
Prepare a steamer and bring water to a boil. Place the plate in the steamer and steam on high heat for about 12 minutes until the pork is fully cooked through.
Carefully remove from the steamer and serve hot, ideally with steamed rice.
Notes
Slapping the meat is a traditional technique to achieve the 'bouncy' texture characteristic of Chinese meat patties. You can also add water chestnuts for extra crunch or dried squid for deeper umami flavor.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 340
- Protein
- 30 g
- Carbs
- 4 g
- Fat
- 23 g
- Fiber
- 1 g
Where the calories come from
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