Steamed Pork Patty with Salted Egg Yolk鹹蛋蒸肉餅
A classic Cantonese home-style dish, this steamed pork patty is incredibly savory and tender. The salted egg yolk adds a rich, salty burst of flavor that perfectly complements the juicy pork.
01Ingredients
- 300g ground pork (preferably with 20-30% fat)
- 1 salted duck egg yolk
- 50g water chestnuts, peeled and finely diced
- 2 dried shiitake mushrooms, soaked, stems removed, and finely diced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 1/2 tsp sugar
- 2 tbsp water
- 1 stalk green onions, chopped (for garnish)
Nutrition (per serving)238kcal
- Protein18.2g
- Carbs8.1g
- Fat14.3g
Fiber 0.8 gSodium 612 mg
02Steps
- Soak dried shiitake mushrooms until soft, then dice finely. Peel and finely dice water chestnuts.
- In a bowl, combine ground pork, diced shiitake mushrooms, diced water chestnuts, soy sauce, sesame oil, white pepper, cornstarch, sugar, and water. Mix thoroughly in one direction until the mixture becomes sticky.
- Transfer the pork mixture to a heatproof plate, flatten it into an even patty. Make a slight indentation in the center.
- Place the salted duck egg yolk in the indentation in the center of the pork patty.
- Place the plate in a steamer over high heat. Steam for 20-25 minutes, or until the pork is cooked through and the egg yolk is firm.
- Remove from steamer, garnish with chopped green onions, and serve hot with rice.
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