Steamed Minced Pork Patty with Ginger

Nutrition · per serving

Steps

1. 1

   Bring water to a boil in a steamer or a wok fitted with a rack. Lightly oil a heatproof shallow plate or wide bowl if desired to prevent sticking. Finely mince the ginger and thinly slice the scallions so they distribute evenly through the pork mixture.

   20 g ginger, finely minced2 whole (about 30 g) scallions, finely sliced
2. 2

   In a bowl, combine the ground pork, minced ginger, sliced scallions, egg, fish sauce, sesame oil, white pepper, and salt. Stir vigorously in one direction for 1 to 2 minutes until the mixture looks slightly sticky and cohesive; this helps the patty hold together and gives a springier texture.

   300 g ground pork20 g ginger, finely minced2 whole (about 30 g) scallions, finely sliced1 medium egg15 ml fish sauce5 ml sesame oil1 g white pepper1 g fine sea salt
3. 3

   Spread the pork mixture onto the prepared heatproof plate into an even round about 2 cm thick, making a shallow dip in the center so it cooks evenly. Place the plate in the steamer over boiling water.

   300 g ground pork1 medium egg
4. 4

   Cover and steam over medium-high heat for 12 to 14 minutes, until the patty is fully cooked and the juices run mostly clear. The center should reach 71°C if checked with a thermometer. Avoid opening the lid too often, which drops the steaming temperature.

5. 5

   Carefully remove the plate and let the patty rest for 2 minutes so the juices settle. Drizzle with the remaining sesame oil and scatter over the sliced scallion greens.

   5 ml sesame oil1 whole scallion (about 15 g) scallion greens, thinly sliced
6. 6

   Serve hot straight from the plate, spooning a little of the savory steaming juices over each portion.

Origin & History

Steamed minced pork dishes are a homestyle staple across many Chinese households, valued for their speed, affordability, and gentle cooking method. Ginger and scallion are classic aromatics in Cantonese and broader Chinese home cooking, where they are often used to freshen pork and create a clean, savory aroma.