Steamed Pork Patty with Preserved Mustard Greens
A classic Cantonese home-style dish. We use pork shoulder with a 3:7 fat-to-lean ratio, paired with stir-dried, fragrant preserved mustard greens. By repeatedly mixing in ginger-scallion water and beating the meat mixture until it becomes sticky, the result is a bouncy, tender, and juicy patty that is neither dry nor tough.
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🍳 Cooking Flow
Clean and soak the mustard greens, squeeze dry, chop, and stir-fry in a dry pan over low heat until the moisture evaporates. → Crush scallions and ginger in water to make scallion-ginger water; mix minced meat with seasonings, mustard greens, and scallions. → Stir the meat mixture in one direction, gradually adding the scallion-ginger water, then beat it repeatedly until sticky and firm. → Grease a steaming plate, spread the meat patty evenly, add the egg yolk on top, and steam over high heat for 10 minutes.
Cooking Steps
Brief Cooking Order
Clean and soak the mustard greens, squeeze dry, chop, and stir-fry in a dry pan over low heat until the moisture evaporates. → Crush scallions and ginger in water to make scallion-ginger water; mix minced meat with seasonings, mustard greens, and scallions. → Stir the meat mixture in one direction, gradually adding the scallion-ginger water, then beat it repeatedly until sticky and firm. → Grease a steaming plate, spread the meat patty evenly, add the egg yolk on top, and steam over high heat for 10 minutes.
Introduction
A classic Cantonese home-style dish. We use pork shoulder with a 3:7 fat-to-lean ratio, paired with stir-dried, fragrant preserved mustard greens. By repeatedly mixing in ginger-scallion water and beating the meat mixture until it becomes sticky, the result is a bouncy, tender, and juicy patty that is neither dry nor tough.
Step 1
Prepare over 300g of fresh ground pork (it is recommended to use pork shoulder with a 3:7 fat-to-lean ratio for a better, slightly coarse texture).
Step 2
Separate the mustard greens, wash thoroughly to remove any dirt, and soak in water for about 20-30 minutes to reduce saltiness. Once the stalks no longer taste intensely salty, remove and squeeze out all water.
Step 3
Chop some scallions and ginger, place them in a bowl with water, and knead firmly by hand to create 'scallion-ginger water'; set aside. Finely chop the remaining scallions.
Step 4
Remove the tough root ends from the mustard greens, then finely chop them into small pieces.
Step 5
Heat a pan without oil, add the chopped mustard greens, and stir-fry over low heat for several minutes to evaporate moisture and develop the aroma before removing.
Ingredients List
Important Notes
⚠️ The mustard greens contain a significant amount of salt, so there is no need to add extra salt to the meat filling to avoid over-seasoning.
💡 Do not soak the mustard greens for too long, as they will lose their signature aroma and savory flavor if they become too bland.
🍳 The mustard greens must be stir-fried in a dry pan to remove excess water and the 'raw' green taste, ensuring a crispy texture and richer flavor for the patty.
💦 Adding the scallion-ginger water in small batches while continuously stirring and beating the meat is the key step to ensuring the steamed patty is juicy, tender, and bouncy.
📏 When spreading the meat on the plate, ensure the thickness is uniform to prevent uneven cooking.
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