RecipeStripper

Clean recipe · thewoksoflife.com

Steamed Pork Patty with Preserved Vegetables

This Chinese steamed pork patty (or yook baeng) with Tianjin preserved vegetables (冬菜蒸肉饼) is a traditional, home-cooked Chinese comfort food recipe.

Original recipe: thewoksoflife.com

Yield:
4 servings
Prep:
15 min
Cook:
15 min
Total:
30 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Steamed Pork Patty with Preserved Vegetables

Ingredients

  1. 65 g dong cai ((Tianjin preserved vegetables))
  2. 350 g ground pork ((12 ounces))
  3. 1/2 cup water
  4. 1 tablespoon Shaoxing wine
  5. 2 teaspoons light soy sauce
  6. 1/4 teaspoon white pepper
  7. 1/4 teaspoon sesame oil
  8. 2 teaspoons cornstarch
  9. 1/2 teaspoon sugar
  10. 2 scallion ((chopped))

Instructions

  1. Wash the dong cai in water a couple of times to wash off excess salt. Squeeze out the water after rinsing, so the vegetable is dry. Finely chop and add to the ground pork in a mixing bowl.
  2. To the pork and vegetables, add the water, Shaoxing wine, light soy sauce, white pepper, sesame oil, cornstarch and sugar.
  3. Whip everything together rapidly with a pair of chopsticks in one direction. This process emulsifies the fat into the meat and changes the overall texture. Stop only when the meat mixture resembles a uniform sticky, smooth paste. Stir in the chopped scallions.
  4. Spread the meat mixture evenly in a round, shallow, and heat proof bowl with a rim (to catch the juices that come out of the pork patty).
  5. Bring the water to a rapid boil in your steamer, and place the pork into the steamer. Cover and steam for 15 minutes.
  6. Serve immediately with steamed rice. There will be tasty juices in the bowl, great for spooning over rice. The pork will slowly reabsorb these juices as it sits, so that’s why it’s best to eat immediately.