CANTONESE HOME COOKING
Cantonese Steamed Pork Patty with Shiitake Mushrooms
冬菇剁肉饼
Cantonese steamed pork patty is a juicy layer of minced pork cooked on a shallow plate, with dried shiitake mushrooms and a little ginger-scallion water. The soft meat and savory juices are made for spooning over a bowl of rice.
By Canto Hearth Editorial
Jump to ingredients & steps ↓
Let’s cook.
Soak mushrooms and make aromatic water
Soak the mushrooms in warm water for about 20–30 minutes or until fully soft. Squeeze out, trim tough stems and finely dice. Strain a little soaking liquid to remove grit. Rub ginger and scallion in a small bowl with a little water; measure 2 tbsp of the strained aromatic water.
Hydrate the pork gradually
Mix the minced pork with the ginger-scallion water. Add 2–3 tbsp mushroom liquid a little at a time, stirring consistently in one direction until absorbed. The pork should be moist and cohesive, not floating in water.
Season and spread thinly
Mix in soy sauce, oyster sauce, cornstarch and sugar, then the mushrooms and oil. Spread evenly on a shallow heatproof plate, roughly 1.5–2 cm deep. Leave space around the plate for steam to circulate.
Steam over boiling water
Set the plate in a steamer over already-boiling water. Cover and steam for about 20 minutes. Check the thickest center with a thermometer; ground pork should reach 71°C / 160°F. Steam longer if needed, especially if using a deeper plate.
Serve with the juices
Remove carefully using a plate lifter or oven mitts. Serve the patty directly on its cooking plate so the meat juices stay with it. Divide into spoonable portions and serve with rice.
Small details, better cooking.
- A broad, shallow patty cooks more evenly than a thick mound.
- Use fresh water instead of soaking liquid if the mushrooms or liquid contain persistent grit.
- For a firmer springy patty, stir the meat more vigorously; for a softer one, stop once the liquid is incorporated.
Working with what you have
Dried shiitake mushrooms
Use fresh shiitake mushrooms, finely diced.
Dried mushrooms have a more concentrated flavor. Use fresh water in the meat mixture.
Hand-minced shoulder
Use ground pork with some visible fat.
Very lean pork tends to feel drier after steaming.
Need a unit conversion? Open kitchen tools. For ingredients, visit the pantry.
Questions from the kitchen
Why is my steamed pork patty dry?
Very lean meat, insufficient added water or prolonged steaming can dry it out. Mix the water in gradually and check the center instead of steaming indefinitely.
Can I steam this in a rice cooker?
Only if your rice cooker has a suitable steaming rack and sufficient space. The plate must sit securely above the water, and the pork still needs to reach 71°C / 160°F.
Should I throw away the juices?
No. They are part of the dish and are good with rice, provided the patty has cooked through.
Next on the table
01Steamed Pork Ribs with Black Beans
Small pork-rib pieces steamed with fermented black beans and garlic. Learn which beans to buy, how to arrange the dish and how to check doneness. Not yet kitchen-tested.
02Cantonese Blanched Lettuce with Garlic Soy Dressing
Cantonese blanched lettuce, or bai zhuo sheng cai, pairs just-wilted leaves with a fragrant garlic and soy dressing. A small amount of black vinegar gives this quick Guangdong vegetable side a rounded flavor without a heavy sauce.
03Cantonese Ginger Scallion Chicken
Cantonese ginger scallion chicken combines tender poached chicken with a warm ginger, shallot and scallion dressing. This shredded version of jiang cong lao ji is easy to serve over rice, with the aromatic sauce tossed through just before eating.