We shared the Steamed Pork Patty recipe previously. For this time, we used similar method and made this Waterless Steamed Pork Patty which is better way to retain water in the patty and the patty will be more juicy!
無水蒸肉餅 Waterless Steamed Pork Patty
There are many options to go together with steamed pork patty. We can have salted eggs, squid, salted fish, Chinese mushroom+water chestnuts etc. For us, preserved cabbage is our favorite option. Instead of using machine minced pork, we highly recommend chopping fresh pork on your own which can give you way better texture of the patty.
Ingredients include pork collar butt and sweet preserved cabbage. We wanted to have a light meal so we bought only 150g of pork. There must be some fat in the pork so that the patty will taste nicer
We first dice the pork
then chop it repeatedly
When the diced pork just comes together, the chopping is done
Marinate the pork with a handful of salt, sugar, soy sauce, oyster sauce, shaoxing wine, corn starch and sesame oil
During the pork is being marinated, rinse the preserved cabbage leaf-by-leaf to make sure there’s no soil inside.
Dice the preserved cabbage
And then mix the preserved cabbage with the meat
Slap the pork
It’s ok when it comes into one piece like this. Try not to over-slapping it otherwise the patty will be too chewy
Spread the meat evenly on a cast iron pot. Make some holes by chopsticks to make the patty more fluffy
Heat the pot directly on stove. Medium heat for 3 mins, low heat for 4 mins and then switch off heat to let it rest for 5 mins. Done!
Don’t have a cast iron buffet? Use some simple techniques to make traditional Chinese steamed pork patty
Another waterless steaming dish we extremely like. Simple and delicious!