Steamed Pork Patty with Preserved Mustard Greens (梅菜蒸肉餅)
Steamed Pork Patty with Preserved Mustard Greens, or 梅菜蒸肉餅, is a quintessential comfort food in Chinese households. The pork is tender and flavorful, while the preserved mustard greens add a unique salty and slightly tangy kick. It's a delightful dish that pairs perfectly with steamed rice.
Equipment
- Steamer
- Mixing bowls
- Frying pan
Ingredients
For the Pork Patty:
- 500 g ground pork
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 egg beaten
- 2-3 cloves garlic minced
- 1 small piece of ginger minced
For the Preserved Mustard Greens:
- 150 g preserved mustard greens mei cai, finely chopped
- 1 tablespoon oil
- 1 teaspoon sugar
Instructions
Prepare the Mei Cai:
- Soak the preserved mustard greens in warm water for 20 minutes to remove excess salt.
- Drain and chop finely.
Cook the Mei Cai:
- In a frying pan, heat 1 tablespoon of oil over medium heat.
- Add the chopped mei cai and sugar, and sauté for about 5-7 minutes. Set aside to cool.
Prepare the Pork Mixture:
- In a mixing bowl, combine ground pork, soy sauce, sesame oil, white pepper, cornstarch, beaten egg, minced garlic, and ginger.
- Mix until well incorporated.
Combine with Mei Cai:
- Add the cooked mei cai to the pork mixture and blend well.
Shape the Patty:
- Transfer the mixture to a dish suitable for steaming. Flatten the surface to form a patty shape.
Steam:
- Prepare a steamer and bring water to a boil.
- Place the dish with the pork patty into the steamer.
- Steam on high heat for about 20-25 minutes, or until the pork is fully cooked.
Check for Doneness:
- Insert a toothpick into the middle of the pork patty; it should come out clean when the patty is cooked through.
Serve:
- Serve hot, ideally with steamed rice to soak up the flavors.
