🐖 Steamed Water Chestnut Meat Patties・Hong Kong Style Homemade Crispy and Meaty Classic

Editor's Preface

Steamed water chestnut meat patties are a perennial staple on Hong Kong family tables. Combining the savory flavor of pork with the sweet, crispy texture of water chestnuts, each bite creates a satisfying crunch. The freshness and sweetness of the water chestnuts ensure a smooth, non-cloying finish, making it a delight for all ages and a perfect introduction for children weaning themselves off minced meat. Making delicious meat patties is surprisingly easy. Here's a detailed recipe, including tips on portion size and cooking time!

Ingredients preparation

• About 300g ground pork (half fat and half lean is best)

• 5-8 water chestnuts (peeled and chopped)

• 1 teaspoon minced ginger

• 1 shallot (finely chopped, optional)

• 1/3 teaspoon salt

• 1/2 teaspoon sugar

• 1.5 tablespoons light soy sauce

• 1/2 tablespoon oyster sauce

• Pepper and sesame oil as appropriate

• 1 teaspoon cornstarch

• 3-4 tablespoons of water (to make the meat patties more tender and smooth)

• A small amount of chopped green onions (for garnish)

Detailed steps

🧑🍳 1. Horseshoe treatment + preparation

• After peeling the water chestnuts, chop them into small pieces. If you want a more crispy texture, chop them coarsely and avoid making them into a paste.

• Prepare the minced ginger and chopped shallots at the same time and add them directly to the filling.

🥣 2. Basic seasoning and beating of meat patties

• Add light soy sauce, oyster sauce, sugar, salt, pepper, sesame oil, cornstarch and minced ginger to the ground pork (add a little chili if you like spicy food).

• The most critical step is to add clean water and stir in one direction with chopsticks until the meat becomes sticky (the meat will become sticky and clumpy). Adding water will make the meat patties tender and smooth without being too hard.

• Mix the chopped water chestnuts and shallots evenly into the minced meat, making sure all the ingredients stick together.

🍡 3. Flatten and shape the dish

• After mixing the minced meat evenly, spread it evenly on a shallow plate. Use a spoon or chopsticks to press it down so that it is thin in the middle and thick at the edges. This will prevent the center from being tough and the sides from being undercooked when steaming.

• After flattening, tap the meat surface a few times with the tip of chopsticks to help ventilation and ensure even heating of the meat patties.

🍲 4. The key to steaming and cooking

• Boil water in advance and place the dish in the steamer (the water will roll down the dish, making the meat patties slippery and less likely to come out of the water).

• Cover and steam over high heat for about 12-15 minutes (up to 18 minutes if the meat is thick). Open the lid halfway to check if there is any blood seeping out.

• Turn off the heat when steaming until fully cooked. Do not steam too long, otherwise the meat will become tough and the water chestnuts will become powdery.

🥄 5. Garnish and season on stage

• When finished, you can garnish with chopped green onions and add a drop of sesame oil for flavor.

• If you want a more Hong Kong style, you can add a few drops of soy sauce when eating.

• If you like it juicier, you can put a spoonful or two of the steamed "gravy essence" next to the meat patty and put it on the noodles.

Editor's Tips

• Half fat and half lean pork minced meat is best. Too lean meat will make the patties tough, while too fat meat will make them greasy.

• The water chestnuts should be fresh and crispy, and cannot be replaced with canned ones (the taste will be completely different).

• When adding water, add it in equal portions, otherwise it will easily release water and lose the "elastic" texture.

• If you have children at home, you can press a shallow indentation in the center of the meat patty before steaming to make it easier to cook thoroughly.

• Meat patties can also be added with diced mushrooms, corn kernels, etc., which makes it diverse and worth eating.

Eating experience 😋

The pork is incredibly tender and fragrant, while the water chestnuts offer a refreshing and sweet flavor, bringing back childhood memories with every bite. This "rice-dumping artifact" lives up to its name, and the gravy is even better when poured over rice!

summary

Simple ingredients create a home-style steamed meatball with water chestnuts. With careful seasoning, generous mixing, and controlled heat, adults and children alike will be eager to grab a bite. Tonight, why not steam a large plate of water chestnut meatballs and share them with your friends over rice? 🥢🥚🥩# 🥩 Water chestnut steamed meatballs - classic Hong Kong-style bouncy recipe

Editor's Preface

Steamed meat patties with water chestnuts are a beloved "lo fan" dish on every Hong Kong family table! Crispy water chestnuts, tender pork, and a touch of sweet gravy create a delightful and down-to-earth dish, perfect for both children and the elderly. Plus, our exclusive tips for making the meat patties neither too firm nor watery will help you become a master chef in no time.

Ingredients preparation

• 300g half-fat and half-lean minced pork

• 6-8 water chestnuts (peeled and diced)

• 1 shallot (optional)

• 1/2 teaspoon each of salt and sugar

• 2 teaspoons light soy sauce

• 1 teaspoon oyster sauce

• A few drops of sesame oil

• White pepper to taste

• 1 teaspoon cornstarch

• 4-5 tablespoons water or chicken broth

• Minced ginger/chopped green onion (for garnish)

• You can add diced mushrooms or corn kernels (for flavor and color)

Detailed steps

🥣 1. Horseshoe and material processing

• Peel the water chestnuts and chop them into small pieces. The coarser the pieces are, the better the taste. (Grinding into a fine paste is not recommended).

• Chop the shallots, mushrooms and ginger into small pieces and set aside.

🧂 2. Marinated meat filling

• Add salt, sugar, light soy sauce, oyster sauce, and pepper to the minced pork. Pour in half the amount of water and stir with chopsticks in one direction until the meat is sticky.

• Then slowly add the remaining water in portions, stirring until the water is absorbed, and then add more until the meat filling is moist and elastic.

• Add cornstarch, sesame oil, shallots, mushrooms, and finally diced water chestnuts.

• The editor’s sincere tips: The meat filling should be beaten until it is sticky and can just stick to the chopsticks when picked up. The fruit filling will slide smoothly for the best effect!

🥡 3. Set the shape on the plate

• Use a deep flat dish to spread the meat filling evenly, making it thicker in the middle and thinner at the edges. This will help steam it evenly and prevent it from being undercooked in the middle.

• Gently scrape the surface of the meat to make it smoother. If there are small indentations, it will be easier for the meat to release juices.

🔥 4. Steaming Key

• Bring water to a boil and steam the meat patties (over medium-high heat, not too high).

• Cover tightly and steam over high heat for 12 to 15 minutes (up to 18 minutes for thicker meat). Do not overcook, otherwise the meat patties will become tough and the water chestnuts will not be tender.

• When you lift the lid, you will see gravy oozing out from the edge of the patty, which means it is a successful roll!

🧄 5. Stage/Decoration

• Sprinkle some chopped green onions or shredded ginger for garnish, and add a few drops of soy sauce or sesame oil for more fragrance.

• When eating, you can scoop out the gravy and mix it with the rice. It is so delicious that you will want to lick the plate!

Editor's Tips

• Using only half fat and half lean meat makes the taste smooth but not greasy, and the water chestnuts are fresh and crisp.

• If you want it to be chewier, add a few more spoonfuls of water and mix well with the cornstarch.

• When steaming, tie the lid tightly to prevent water from dripping, otherwise the meat patty will become greasy.

• If you want to vary it up a bit, feel free to add dried scallops, shrimps, or pumpkin slices.

Eating experience

The crispy water chestnuts are combined with the fragrant and tender meat, giving you a satisfying and satisfying bite. Adding rice to your meal is a real treat! Adults and children will be scrambling for it in no time.

summary

Steamed water chestnut meat patties are simple and versatile. Mastering the right balance of water and seasoning ensures success. Don't worry about the menu tonight—find your favorite FamilyMart treat in just 10 minutes! For more Hong Kong-style meat patty variations, just ask me! 🥢🐖🍚