Steamed Pork Patty with Water Chestnut Recipe

Ground pork: The main protein of the dish, providing a rich and savory base.

Water chestnuts: Adds a refreshing crunch and subtle sweetness to the patty.

Egg: Helps bind the ingredients together, ensuring the patty holds its shape.

Soy sauce: Adds a salty, umami flavor to the mixture.

Oyster sauce: Enhances the savory taste with a hint of sweetness.

Sesame oil: Provides a nutty aroma and depth of flavor.

White pepper: Adds a mild heat and peppery note.

Salt: Enhances all the flavors in the dish.

Green onion: Adds a fresh, mild onion flavor and a touch of color.

When mixing the ground pork with the other ingredients, ensure that you stir in one direction only. This helps the meat mixture bind better, resulting in a more cohesive and tender pork patty.

• ground pork - Substitute with ground chicken: Ground chicken provides a similar texture and absorbs flavors well, making it a suitable alternative.

• water chestnuts - Substitute with jicama: Jicama has a similar crunchy texture and mild flavor, making it a good replacement for water chestnuts.

• egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and savory flavor that can mimic the taste of oyster sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used as a neutral oil substitute, though it won't have the same nutty flavor as sesame oil.

• white pepper - Substitute with black pepper: Black pepper has a similar heat profile, though it is slightly more pungent than white pepper.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, reducing the need for additional salt.

• green onion - Substitute with chives: Chives have a similar mild onion flavor and can be used as a direct substitute for green onions.

• Allow the steamed pork patty to cool completely at room temperature before storing.
• Transfer the cooled patty to an airtight container. If you have multiple patties, separate them with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, proceed to freezing.
• To freeze, wrap each pork patty individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped patties in a resealable freezer bag or airtight container, ensuring to remove as much air as possible.
• Label the bag or container with the date to keep track of freshness.
• Store in the freezer for up to 2 months for optimal taste and texture.
• When ready to eat, thaw the pork patty in the refrigerator overnight.
• Reheat by steaming over medium heat for 10 minutes or until heated through. Alternatively, you can microwave on medium power until warm, ensuring to cover with a microwave-safe lid to retain moisture.

• Microwave Method: Place the steamed pork patty on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Steaming Method: Set up a steamer with boiling water. Place the pork patty on a heatproof plate and steam for 5-7 minutes until heated through. This method helps retain the original texture and moisture.

• Pan-Frying Method: Heat a small amount of oil in a non-stick pan over medium heat. Add the pork patty and cover with a lid. Cook for 3-4 minutes on each side, or until thoroughly heated. This method adds a slight crispiness to the exterior.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the pork patty in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for 10-15 minutes, or until warmed through.

• Air Fryer Method: Preheat the air fryer to 350°F (175°C). Place the pork patty in the basket and heat for 5-7 minutes, flipping halfway through. This method gives a slightly crispy exterior while keeping the inside moist.

• Mixing bowl: Use this to combine the ground pork, water chestnuts, egg, soy sauce, oyster sauce, sesame oil, white pepper, salt, and green onion.

• Chopping board: Essential for finely chopping the water chestnuts and green onion.

• Knife: Needed for chopping the water chestnuts and green onion finely.

• Heatproof plate: Place the shaped pork patty on this before steaming.

• Steamer: Use this to steam the pork patty over high heat.

• Measuring spoons: Necessary for accurately measuring the soy sauce, oyster sauce, sesame oil, white pepper, and salt.

• Spatula: Helpful for mixing the ingredients thoroughly in the mixing bowl.

Pre-chop ingredients: Finely chop water chestnuts and green onion in advance to save time during preparation.

Batch preparation: Double or triple the ground pork mixture and freeze extra portions for future use.

Use a food processor: Quickly combine ground pork, water chestnuts, and other ingredients using a food processor.

Steam multiple patties: Steam several pork patties at once to save time on cooking.

Prep the steamer: Set up your steamer while mixing ingredients to streamline the process.