Chinese Steamed Pork Patty with Preserved Turnip (肉饼)
Course: Entree
Cuisine: Chinese
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Servings: 6servings
Calories: 307kcal
Author: Marvellina
This delectable dish combines ground/minced pork with a medley of seasonings and is steamed to perfection, resulting in a tender, juicy patty that bursts with savory goodness.
Soak the dried mushrooms in hot water until softened. Then finely chop them. You can also put them in a food processor and pulse it a few times to chop them
Bring the water in a steamer to a boil while you prepare other things
Add all ingredients for the meat patty, except for the Chinese sausage, and seasonings in a large mixing bowl. Use a chopstick to stir in one direction until the mixture is paste-like consistency
Test a small amount of the meat mixture by microwaving a small amount for a few seconds until cooked through and have a taste. Adjust seasoning as necessary
Lightly wet your palms and transfer the meat to a lightly oiled plate. Use a soup plate or pasta bowl type of plate, so it's deep enough and can catch some juice during steaming (delicious meat juice!). Shape the meat mixture into a large patty and pat it down to about 1 1/2 inches in thickness. Sprinkle the chopped Chinese sausage on top
Steaming:
Place the plate in the steamer and steam over high heat for 15 minutes or until the meat is cooked through
Serving:
Cut green onion into 2-3 inches long. Then cut into thin strips. Place on top of the meat patty as garnish. The residual heat will soften the green onion strips. Serve warm with steamed rice as part of multi-course meal