Main Courses

Steamed Pork Patty with Preserved Mustard Greens (梅菜蒸肉餅)


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.
Course Main Course
Cuisine Chinese


  • Steamer
  • Mixing bowls
  • Frying pan


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


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.


  • 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 hot, ideally with steamed rice to soak up the flavors.

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