4 servings
40 min. total
Easy Peasy
Regional Comfort
The classic Cantonese family often enjoys preparing and relishing this dish, which holds a special place in our culinary culture. This delightful recipe, passed down through generations, is a cherished part of Cantonese culinary tradition. Appreciated for its simple preparation, delicious flavors, and use of fresh ingredients, it remains a rare find on restaurant menus. Instead, it is a labor of love in home kitchens, a cherished practice within families. Pairing it with a bowl of rice is all that is needed. Its reputation as a comfort dish stems from its association with homemade meals and the comfort it brings. A symbol of fond memories and traditions, it remains a beloved aspect of our Cantonese culinary legacy and culture.
Steamed Pork Patty with Water Chestnuts
肉饼
(juk beng)
What You'll Need
Tools For The Tasks
Let's Get Cooking!
This delightful recipe creates tender Steamed Pork Patty with a juicy texture, thanks to a perfect 70:30 lean pork to fat ratio. A flavorful marinade made of Shaoxing wine, oyster sauce, light soy sauce, pepper powder, sesame oil, and cornstarch is combined with the pork. Next, incorporate the chopped chestnuts, thinly sliced salted radish, minced ginger, and half of the chopped scallions for a contrasting mix of textures, giving it a good mix. After that, spread the mixture onto a greased, heat-proof plate and steam it for about 15 minutes. Finally, sprinkle the remaining scallions on top for a delicious and comforting dish that pairs perfectly with freshly steamed rice.
Beyond The Recipe
On Pork
Pork shoulder and pork butt are both great for this dish, providing a desired meat-to-fat ratio with minimal trimming. They assist in reaching the ideal balance of flavor and texture in the dish.
On Technique
Store-bought or homemade ground pork works, but hand-chopped meat is tastier with control over coarseness and texture. Hand-chopped meat enhances a few traditional Chinese dishes, like this one.
On Variations
There are so many tasty versions of this dish to try, each as delicious as the next! So feel free to add shiitake mushrooms, salted fish, black beans, dried shrimp, bamboo shoots, and more.
On Salt
The recipe is flavorful without salt, thanks to the salted radish and soy sauce. Cantonese cuisine requires precise salt levels, but you can adjust as desired before steaming the patty.
Steamed Stuffed Tofu with Pork (joeng dáu fu)
Course: TofuCuisine: ShandongYield
4
servingsPrep Time
10
minutesCooking Time
15
minutesCalories
280
kcalThe true essence of Hakka cuisine can be experienced through our delightful recipe for 'Steamed Stuffed Tofu with Pork,' which perfectly captures the flavors of Shandong Province. Drawing inspiration from the culinary creativity of the Hakka community, this dish expertly combines simplicity with deliciousness. Opting for lean ground pork shoulder provides a healthier alternative, while tofu introduces a nutritious, plant-based source of protein. The steaming technique ensures the dish retains its nutritional value, delivering a nourishing meal.
INGREDIENTS
- For the mains:
17.5 oz. Firm Tofu (approx. 500g)
- For the stuffing:
3.5 oz. Pork Shoulder (approx. 100g) (hand-chopped)
1/2-inch Ginger (minced)
2 tsp Shaoxing Wine
1/4 tsp Pepper Powder (black)
1 tbsp Oyster Sauce
2 tbsp Light Soy Sauce
1/4 tsp Salt (adjust to taste)
1 tsp Cornstarch (mix with 2 tsp water)
1 tsp Sesame Oil
- For the garnish:
A sprinkle of (lengthwise slits) scallions
INSTRUCTIONS
- Preparation steps:
- Let's start by chopping the pork either by hand or with a machine if you're doing it yourself at home. Trim off the excess fat. If you have store-bought ground pork shoulder, that works great too.
- Next, we need to chop the fresh ginger. The scallions require a little prep too. Cut the scallions into 4 to 6 pieces, each about 3 inches long, and make lengthwise slits on both ends. Place them in a bowl of ice water (the ends will curl up nicely and can be used as a garnish).
- Now, let's focus on the stuffing. Combine the pork, fresh ginger, Shaoxing wine, pepper powder, half of the quantity of oyster sauce, 1 teaspoon of light soy sauce, and salt in a bowl. Mix everything well with chopsticks.
- Then, cut the tofu into 4x4x2cm squares. Carefully create a 'crater' in the center of each tofu square. Fill each tofu crater with 1 heaped teaspoon of your stuffing mix.
- Cooking steps:
- Transfer the stuffed pork to a round, shallow, heat-proof plate with a rim to catch any juices that come out during cooking.
- Get the water boiling rapidly in your steamer or wok, then place the chicken inside. Cover and steam over medium-high heat for 10 minutes.
- While the stuffed tofu is steaming, create a slurry by combining cornstarch with water and set it aside.
- Gently take out the plate from the steamer or wok. Transfer only the tofu to a serving plate.
- Pour the remaining liquid in the steaming dish into a small pan (there should be a few tablespoons of liquid). Heat the liquid until it simmers. Add a few tablespoons of water, if needed. Then add 1 teaspoon of the soy sauce, the remaining oyster sauce, sesame oil, and cornstarch slurry. Let the sauce simmer until it thickens enough to coat the spoon.
- Finally, pour the sauce over the tofu and garnish with scallions.
If you're wondering
Of course! You can totally use store-bought ground pork. Just a heads up, store-bought ground meats have a mix of cuts, so it can be hard to know what’s in it. Also, the fat content might not match the recipe. Moreover opting a hand-chopped pork shoulder can make your patty chunkier and juicier compared to ground pork, enhancing the dish’s texture.
No problem at all, you can totally choose! Feel free to leave it out or swap it for other options like shiitake mushrooms, salted fish, black beans, dried shrimp, or bamboo shoots. These ingredients pack a rich and bold flavor punch, perfectly balanced by the delightful crunch of crisp water chestnuts.
No, soaking isn’t necessary for this recipe.
While baking can cook the pork patty through (preheat your oven to 375°F (190°C) and bake for 20-25 minutes), this recipe stays true to a traditional Cantonese method: steaming. Steaming gently cooks the patty, retaining the subtle flavors of the pork and vegetables. Baking can intensify flavors to the point of being overpowering and may dry out the meat if not monitored carefully. Steaming keeps the pork patty juicy, cooking it in its own flavorful steam. It is a preferred method in Cantonese cooking, honoring the cultural significance of the recipe.
The pork patty should be firm to the touch and opaque in color when cooked through. You can insert a thermometer into the thickest part of the patty. It should reach an internal temperature of 160°F (71°C) for safe consumption. Alternatively, you can insert a toothpick into the center; if it comes out clean, the pork is done.
You can assemble the pork mixture beforehand, but it’s best to steam and serve the dish fresh for the best texture. Additionally, the pork may lose some juiciness if reheated.