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Steamed Pork Patty

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"One of the most well-loved of Cantonese dishes"

Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

From the Tam Family

Ingredients You'll Need

1 pound lean ground pork
1 tablespoon soy sauce
1 teaspoon kosher salt
1 teaspoon Shao Hsing wine
1 tablespoon sugar
1/8 teaspoon ground white pepper
1/2 teaspoon sesame oil
1 tablespoon cornstarch


In a medium bowl, add pork, soy sauce, salt, Shao Hsing wine, sugar, white pepper, sesame oil and a splash of water. Stir in one direction until the texture is sticky and comes together.

Add cornstarch and stir until the cornstarch is absorbed into the meat mixture.

Divide mixture in half. Gently press one half into 3/4 inch thick patty in a shallow dish with a 1-2 inch lip that is oven safe. The patty will produce a lot of sauce. Repeat with the other half.

Use a steamer or set one up with a large pot or a wok. If using a pot or work, place a trivet inside and fill with 2 inches of water. Place one bowl onto the trivet and cover the pot or wok with a lid. Heat the water on high until it boils and turn it down to medium-low. Steam for 15 minutes or until the patty is thoroughly cooked. Turn off the heat and let rest for another 2-3 minutes. Remove the dish and repeat with the other bowl.

Serve with Jasmine rice and vegetables.

Pairs Well With

Shao Hsing wine is also known as Shaoxing rice wine. It is used to add depth and additional flavour to the dish but is optional. Substitutes for this wine include dry sherry, mirin, and cooking sake/Japanese rice wine.

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