Servings: 2 servings
Calories: 268kcal
Ingredients
- 300 g ground pork
- 3 tbsp water chestnuts finely diced
- 1 large egg
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger grated
- 1 clove garlic minced
- 1/2 tsp white pepper
- 1 tsp glucomannan powder or arrowroot
- 2 scallions finely sliced, plus extra to garnish
Instructions
- In a bowl, combine ground pork, water chestnuts, egg, soy sauce, sesame oil, ginger, garlic, white pepper, and thickener. Mix well in one direction until slightly sticky.
- Fold in scallions. Shape into a flat round on a heatproof plate, about 2cm thick.
- Set up a steamer over boiling water. Steam the pork over medium-high heat for 18-20 minutes, until firm and cooked through.
- Rest 2 minutes, then scatter with extra scallions before serving.
Notes
Chef's Tip: Mixing the pork in one direction (not back and forth) develops the silky, bouncy texture this dish is known for. Keto Swaps: a small measured amount of water chestnut keeps the signature crunch while staying within a reasonable carb budget; swap for diced jicama for an even lower-carb version.
Nutrition
Calories: 268kcal | Protein: 22g | Fat: 18g | Fiber: 1g
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About This Dish
A Cantonese dim sum and home-kitchen staple, this steamed pork patty gets its signature snap from water chestnut folded through the meat, and its silky bounce from mixing the pork in one direction only.
It’s a dish that rewards a bit of technique over a long ingredient list — simple to make, but exacting in the details.