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Mui Choy Steamed Pork Patty
梅菜蒸肉饼
梅菜蒸肉饼
Serves
3
Time
47 min
For
Weeks two onwards
Po Po sayswhy we make this
“The Cantonese version with sweet mui choy (甜梅菜), the slightly fermented mustard greens that turn sweet-savoury when steamed. A weeknight grandmother dish across Hong Kong, Guangdong, and Cantonese diaspora households. Saltier than the plain patty, so introduce only from week two.”
Ingredients · 材料
At SeeWoo · Wing Yip
300g
Pork mince 猪肉碎
60g (sweet variety, 甜梅菜)
Preserved mustard greens (mui choy) 梅菜
soaked 20 min, rinsed twice, squeezed dry, finely chopped
1 tbsp
Old ginger 老姜
finely grated
1 tsp
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
Shaoxing
1 tbsp
Light soy sauce 生抽
1 tsp
Toasted sesame oil 麻油
½ tsp
Rock sugar 冰糖
softened in 1 tsp warm water
Method · 做法
1
Soak the mui choy in cold water for 20 minutes. Rinse twice and squeeze dry, this is what removes excess salt. Finely chop.
2
Mix mince with ginger, mui choy, soy, sesame oil, Shaoxing, sugar water, and 2 tablespoons of plain water. Stir in one direction for 1 minute until bound.
3
Spread flat in a shallow heatproof dish, about 1.5cm thick.
4
Steam over rapidly boiling water for 18 to 22 minutes until cooked through.
5
Serve immediately with plain rice. The juices are part of the dish, do not drain.
Herbs & safety · 安全
Mui choy is salty. Rinse twice and squeeze well, and do not add extra salt to the mince. Skip if you are watching sodium for blood-pressure reasons.
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.