Cherry & Dennis Recipes
Steamed Pork Patty with Dried Squid
土魷蒸肉餅
Recipe overview
Soaked dried squid adds savoury seafood depth and a springy bite to this juicy Hong Kong steamed pork patty.
01
Ingredients
Main ingredients
- 400 g minced pork
- 50 g dried squid
- 60 ml water
- 10 g ginger
- 2 stalk spring onion
Seasoning
- 1 tbsp light soy sauce
- 2 tsp oyster sauce
- 2 tsp cornstarch
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tsp sesame oil
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring spoons
- shallow dish
- steamer
- steaming rack
- food thermometer
- oven mitts
03
Steps
Step 1
Soak the dried squid
Soak the dried squid in water for 20 minutes until pliable; reserve 60 ml soaking liquid.
Step 2
Drain and dice the squid
Drain and pat the squid dry, then dice it into roughly 5 mm pieces.
Step 3
Prepare the aromatics
Grate the ginger and slice the spring onion, reserving a little onion for finishing.
Step 4
Mix the seasoning
Stir the soy sauce, oyster sauce, cornstarch, sugar, white pepper and sesame oil together in a small bowl.
Step 5
Combine pork and squid
Place the minced pork, diced squid, ginger and most of the spring onion in a mixing bowl.
Step 6
Stir until sticky
Add the seasoning and 60 ml soaking liquid; stir in one direction for about 2 minutes until sticky.
Step 7
Spread the patty
Spread the mixture in a shallow dish about 2 cm thick, leaving the centre slightly lower.
Step 8
Rest the patty
Rest the patty for 10 minutes at room temperature so the flavours combine.
Step 9
Boil the steamer water
Add water and the rack to the steamer and bring it to a vigorous boil over high heat.
Step 10
Steam the patty
Set the patty on the rack, cover and steam over high heat for 15 to 18 minutes.
Step 11
Check doneness
Open carefully; the centre must reach 71°C and the juices must run clear.
Step 12
Rest and garnish
Remove the patty, rest for 2 minutes and scatter over the reserved spring onion.
Common mistakes
- Do not let the steamer or pan run dry; use the stated doneness cue.
Tips
Measure every ingredient before starting and follow the sequence exactly.
