Steamed Minced Pork Patty with Dried Scallops, Water Chestnuts, and Fermented Black Beans 瑤柱馬蹄豆豉蒸肉餅

A classic Cantonese home-style dish featuring a tender and savory minced pork patty enriched with the umami of dried scallops, the crisp texture of water chestnuts, and the aromatic depth of fermented black beans, perfectly steamed.

Nutrition (per serving)

Ingredients

• 500g minced pork (preferably with 20-30% fat)
• 10g dried scallops
• 50g water chestnuts, peeled and finely diced
• 1 tbsp fermented black beans, rinsed and roughly chopped
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 0.5 tsp sugar
• 0.25 tsp white pepper
• 1 tbsp Shao Hsing wine
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 2 slices ginger, julienned
• 1 stalk spring onion, chopped
• 100ml warm water

Steps

1. Soak dried scallops in warm water for 30 minutes until softened. Reserve the soaking liquid. Shred the rehydrated scallops.
2. In a large bowl, combine minced pork, shredded dried scallops, finely diced water chestnuts, and chopped fermented black beans.
3. Add light soy sauce, cornstarch, sugar, white pepper, Shao Hsing wine, sesame oil, and vegetable oil to the pork mixture. Mix thoroughly in one direction until well combined and slightly sticky.
4. Transfer the mixture to a shallow, heatproof dish. Flatten it into an even patty, making a slight indentation in the center for even cooking. Pour the reserved scallop soaking liquid over the patty.
5. Place the dish in a preheated steamer over high heat. Steam for 15 minutes.
6. Carefully remove the dish from the steamer. Garnish with julienned ginger and chopped spring onion. Serve hot with rice.

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce