CHINESE STEAMED PORK PATTY RECIPES

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STEAMED PORK PATTY (??????) | MADE WITH LAU



Steamed Pork Patty (??????) | Made With Lau image

Learn how to make this traditional Cantonese homestyle dish!

Provided by Made With Lau

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

12 oz pork shoulder
1.5 oz hot pickled mustard tuber
4 oz water chestnut
2 pieces green onion
1 tbsp oyster sauce
1 tsp sugar
2 tbsp cornstarch
1 tsp sesame oil
1 tsp chicken bouillon
0.25 tsp white pepper
1 tsp corn oil

Steps:

  • We'll first trim the fat off of our pork shoulder. Then, we'll cut the pork into strips, slices, and finally, dice them into small bits.
  • We'll be preparing a few different vegetables:
  • Before mixing flavors together, don't forget to squeeze the extra water out of the pork!
  • With chopsticks, mix the pork and flavors thoroughly for about 1 minute. The pork should start becoming stickier and pastier.
  • Add about 0.5 tsp of oil to a plate, and spread it around the surface. This helps prevent the pork patty from sticking.
  • We'll set the stove to high heat and start boiling water in a wok. Set a steamer rack on the bottom of the wok. The water level should be just above the top of the steamer rack / just touching the bottom of the dish.
  • Once the 15 minutes are up, we'll carefully remove the plate from the wok. Garnish with the green onions from earlier.

EASY CHINESE STEAMED PORK PATTY WITH DRIED CUTTLEFISH ...



Easy Chinese steamed pork patty with dried cuttlefish ... image

This is a fancy version of a homestyle dish that's easy to make. If cuttlefish, squid and tangerine peel aren't to your taste, we've versions with salted egg and salted fish.

Provided by Susan Jung

Categories     Main Course

Prep Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 4-6

Number Of Ingredients 14

10g (?oz) dried cuttlefish
1-2 segments chun pei
600g (21oz) skinless pork belly, minced
30ml (2tbsp) light soy sauce
20ml (4tsp) sake or Chinese rice wine (or substitute dry sherry)
5 grams (1 tsp) granulated sugar
½tsp fine sea salt
¼tsp finely ground white pepper
5ml (1tsp) sesame oil
1tsp cornstarch
3 very thin slices of peeled fresh ginger
4 fresh water chestnuts
1 (about 150g/5? oz) fresh squid
4-6 spring onions

Steps:

  • Rinse the dried cuttlefish and chun pei under running water then put them in a bowl and add warm water to cover. Leave to soak until the cuttlefish is pliable, about an hour.
  • If you’re hand-mincing the pork, freeze it for about 20 minutes, then slice it as thinly as possible. Use a very sharp cleaver (or two cleavers, one in each hand) to mince the meat. (Alternatively, have the butcher coarsely grind it.)
  • Put the minced meat into a bowl and mix in the soy sauce, rice wine, sugar, salt, pepper, sesame oil and cornstarch.
  • Peel off and discard the tough skin from the dried cuttlefish, then cut it into small pieces. Squeeze the water from the chun pei, then finely chop it. Finely mince the ginger. Peel the fresh water chestnuts and rinse them thoroughly before cutting them into small dice. Add these ingredients to the bowl with the pork.
  • Clean the fresh squid. Pull the tentacles from the body. Peel off and discard the skin. Slit open the body on one side, then scrape out and discard the innards. Cut off and discard the face and beak from the tentacles. Finely chop the body and tentacles, then add the pieces to the bowl with the meat and other ingredients. Mix thoroughly.
  • Divide the mixture into two even portions and put them into two shallow bowls. Flatten the ingredients to make meat patties about 1.5cm (?in) thick. Heat water in a tiered steamer (or in a wok with a metal rack) and, when the water boils, place one of the bowls in the steamer and cover with the lid. Steam over medium heat for 20 minutes, or until the pork patty is cooked.
  • While the meat patty is steaming, mince the spring onions. When the meat is cooked, remove the dish from the steamer, scatter half the spring onions on top and serve immediately. Cook the second dish (you’ll need to add more boiling water to the steamer) while eating the first portion, and when it's ready, scatter with the remaining spring onions
  •  VariationsFor salted egg pork patty, make the dish as above, but leave out the chun pei, dried cuttlefish and fresh squid. After patting the meat mixture into two dishes, top each portion with a salted egg yolk (discard the white) and steam as instructed. Sprinkle with spring onion then serve.
  • For salted fish pork patty, make the dish as above, but leave out the chun pei, ginger, dried cuttlefish and fresh squid. After patting the meat mixture into two dishes, top each portion with a small meaty slice (about 1.5cm x 4cm or ? x 1½in) of salted fish that has been rinsed briefly under running water. Peel several thin slices of ginger, then finely julienne them. Put the ginger over the fish and steam as instructed. Scatter the spring onion on top before serving.

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STEAMED PORK PATTY WITH SALTED DUCK EGG ... - CHINESE RECIPES
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From thehongkongcookery.com
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STEAMED PORK PATTY WITH SALTED DUCK EGG ... - CHINESE RECIPES
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From thehongkongcookery.com
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| STEAMED PORK PATTY WITH GINGERTHE CHINESE SOUP LADY ...
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From thechinesesouplady.com
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STEAMED MINCED PORK WITH WATER CHESTNUT - FOODELICACY
Aug 13, 2015 · Fill a wok 1/4 full with water, place a steaming rack in the wok, cover with wok lid, and heat over high heat. Once water is boiling, place the heatproof dish on the steaming rack. Steam, covered, for 10 to 12 minutes, or until meat has cooked through. Test by poking a fork into the meat.
From foodelicacy.com
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STEAMED CHINESE STYLE PORK HASH | FOODLAND
Instructions. Mix all ingredients together and mold into a shallow ovenproof bowl. Using a pot large enough to fit the bowl, fill with water to 1 inch depth. Place the bowl into the pot. Bring to simmer and steam for 20 minutes. Turn off the heat and allow to cool for 5 minutes. Carefully remove the bowl from the pot and garnish with green onions.
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From thewoksoflife.com
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CHINESE PORK HASH ARCHIVES - THE HAKKA COOKBOOKTHE HAKKA ...
Mar 08, 2015 · This pale steamed pork and egg patty looks rather plain and humble, but it packs lots of flavor and comfort food satisfaction. It is easy and quick to make. Mix minced or ground pork with eggs and seasonings, them steam to make a soft, juicy savory meat patty, similar to a steamed meatloaf.
From thehakkacookbook.com
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STEAMED MINCED PORK (3 VARIATIONS) | COOKING WITH ALISON
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STEAMED MINCED PORK PATTY RECIPE - LETSCOOKCHINESEFOOD
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From letscookchinesefood.com
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STEAMED MINCED PORK WITH SALTED FISH - HUANG KITCHEN
Jun 17, 2014 · Press the pork patty into a steaming plate, 1 cm thickness is ideal and smooth the top. Refrigerate for 1 hour. Remove the minced pork from fridge before steaming. Sprinkle the other half of salted fish and shredded ginger on the top. Drizzle with garlic oil. Steam, covered, over high heat for 10 minutes.
From huangkitchen.com
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