Loaf and PsalmA journal from an improving homemaker

Chinese · All year

Steamed Pork Patty

Ground pork, water chestnut, and ginger, steamed on a plate until the center is 160°F. No frying.

35 minutes · Serves 6 · One plate

A steamed pork patty on a plate with scallions

“You open your hand and satisfy the desire of every living thing.”

Psalm 145:16

Ingredients

  • 1 lb ground pork, about 85 percent lean
  • ½ cup water chestnuts, chopped
  • 1 tbsp soy sauce
  • 1 tsp ginger, grated
  • 1 scallion, minced
  • 1 tsp cornstarch
  • ½ tsp fine salt
  • ¼ tsp white pepper
  • 1 tsp avocado oil

Method

Making Steamed Pork Patty: Stir the pork, water chestnuts, soy sauce, ginger, scallion, cornstarch, salt, and white pepper in one…
Stir the pork, water chestnuts, soy sauce, ginger, scallion, cornstarch, salt, and white pepper in one…
Making Steamed Pork Patty: Steam over simmering water, covered, 15 to 20 minutes, until the center reads 160°F and the juices run…
Steam over simmering water, covered, 15 to 20 minutes, until the center reads 160°F and the juices run…
  1. 1

    Stir the pork, water chestnuts, soy sauce, ginger, scallion, cornstarch, salt, and white pepper in one direction until the mixture looks tacky, about a minute. Do not beat it into a paste.

  2. 2

    Spread it on a heatproof plate about 3/4 inch thick. Leave a little rim so the juices stay on the plate.

  3. 3

    Steam over simmering water, covered, 15 to 20 minutes, until the center reads 160°F and the juices run clear. A rolling boil under the plate will make the top porous. Keep the water at a simmer.

  4. 4

    Pour off the cloudy liquid if there is a pool of it, or leave a spoonful if it tastes clean. Heat the avocado oil until it shimmers and pour it over the top. Scallion if you have more. No sesame oil.

From the kitchen

  • Very lean pork steams dry. Eighty-five percent lean is the right grind. Drain the juice at the end if you want it less rich. Do not start with a grind that has no fat.
  • Salted duck egg, chopped and pressed into the top before steaming, is the older Cantonese finish. It is saltier. This plate is the plain one.

My note

Kept on this device, beside the recipe, for the next time you cook it.

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