Steamed Egg and Minced Pork Patty
This humble steamed egg and minced pork patty is a staple dish in many Chinese households! With just a few ingredients, this dish can be whipped up in no time and when served with rice and soup, it makes the most comforting and satisfying meal!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 125 grams ground pork
- 1 egg, (beaten)
- 1 egg, separated
- 1/4 cup water
- 1 teaspoon Chinese cooking wine
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt ((only use if using two regular chicken eggs; omit if using salted duck egg))
- 1/2 teaspoon sugar ((mixed in with the egg and pork mixture before cooking))
- Chopped green onions
- Light soy sauce
- Sesame oil
- Sesame seeds
- Julienned raw ginger
Instructions
- 1
Chop the ground pork until the texture is more fine. Transfer the pork to your steaming dish.
- 2
Wash the black charcoal coating off the egg until it is clean. Crack the egg into a bowl and separate the salted egg yolk.
- 3
Flatten the salted egg yolk by pressing down on the flat side of a broad knife.
- 4
Add a regular egg, Chinese cooking wine, and white pepper to the salted egg white and beat together.
- 5
Add the egg mixture and water to the pork and mix using chopsticks or a fork until well-combined.
- 6
Lay the flattened salted egg yolk on top of the egg-pork mixture.
- 7
Separate the yolk from one of the eggs and set aside.
- 8
In a bowl, beat together the egg white, whole egg, Chinese cooking wine, white pepper, and salt.
- 9
Add the egg mixture and water to the pork and mix using chopsticks or a fork until well-combined.
- 10
Gently pour the egg yolk onto the egg-pork mixture. Break the yolk gently with a knife or chopstick, if desired, for it to flatten out slightly.
- 11
Transfer the dish to your steamer and steam for 15 minutes.
- 12
Top with chopped green onions, julienned ginger, light soy sauce, or sesame oil, if desired. Serve with hot rice.