Chinese Steamed Pork Patty (Yuk Beng 肉餅)

This recipe for Chinese Steamed Pork Patty is a simple, humble, homey dish consisting of a meat mixture of savory minced pork flavored with a few seasonings.

Course Side Dish

Cuisine Asian, Cantonese, Chinese

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 166kcal

Author Michelle

Ingredients

Pork patty:

½ lb lean ground pork (豬絞肉)
1 teaspoon light soy sauce (生抽)
½ teaspoon oyster sauce (蠔油)
½ teaspoon granulated sugar (砂糖)
⅛ teaspoon white pepper (胡椒粉)
1 teaspoon cornstarch (玉米澱粉)
1 teaspoon sesame oil (麻油)
1 teaspoon Shaoxing wine (紹興酒)
1 teaspoon fish sauce (魚露)
¼ C ice water (冰水)
1 tablespoon julienned ginger (姜絲)

Garnish: (optional)

2 tablespoon pickled/preserved mustard greens (醃菜/芥菜) chopped
1 tablespoon green onions (蔥) chopped

Instructions

In a mixing bowl, combine ground pork, soy sauce, oyster sauce, sugar, white pepper, cornstarch, sesame oil, Shaoxing wine, fish sauce and ice water.
Use a pair of chopsticks and mix the meat and seasonings in one direction, until long strands of protein form and the meat forms together into a paste.
Note: If you don't want to do this and have an electric mixer, you can throw the meat and seasonings into a stand mixer bowl fitted with a paddle attachment and mix, in the same manner as making Vietnamese Beef Balls.
Transfer the meat into a shallow dish and spread into a thin layer.
Create a divot in the middle and add julienned ginger.
Bring a pot or wok full of water up to a boil.
Add the pork meat patty to the steaming rack in a pot of boiling water and cover with a lid.
Steam for about 15-20 minutes, or until the pork is cooked through.
Remove from heat and garnish with pickled mustard greens and green onions.
Serve hot with steamed rice.

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