Steamed Minced Pork With Dried Scallops (Cantonese)
Yummy Steamed Minced Pork with Dried Scallops is a delightful, homestyle Chinese dish that combines the richness of ground pork with the savory sweetness of dried scallops. Softening the scallops and using the flavorful soaking liquid elevates the dish, giving the pork a moist and tender texture. Light soy sauce, sesame oil, and Shaoxing rice wine add depth, while the minced ginger and green onions provide a hint of freshness. After a simple steam, the finished dish offers a satisfying, versatile meal, best enjoyed alongside steamed rice to soak up the umami-laden sauce.
Equipment
Steamer (bamboo or metal) with lid
9-inch heatproof plate or glass pie plate
Medium mixing bowl
Fork or chopsticks for shredding scallops
Instant-read thermometer
Ingredients
½ pound ground pork - minced pork, about 20% fat, 225g
1 teaspoon ginger - freshly minced
1 tablespoon green onions - finely minced (scallions)- 2 tablespoons light soy sauce - 生抽
1 teaspoon sesame oil
1 tablespoon cornstarch - 8g- ⅛ teaspoon ground white pepper
- 4 medium dried scallops - about ½ oz / 15g total
- 1 teaspoon Shaoxing rice wine - 料酒
- ½ cup hot water - 120ml, for soaking dried scallops
Instructions
- Place the dried scallops in ½ cup (120ml) of hot water and soak for 30 minutes until softened. Using a fork or your fingers, shred the scallops into fine threads. Reserve all of the soaking liquid — this is a key flavour ingredient.4 medium dried scallops, 1/2 cup hot water
- In a medium bowl, combine the ground pork, shredded scallops, reserved soaking liquid, light soy sauce, sesame oil, Shaoxing rice wine, cornstarch, minced ginger, minced green onions, and white pepper. Mix in one direction (clockwise or anticlockwise) for about 2 minutes until the mixture is cohesive and slightly sticky. Spread the mixture evenly onto a lightly oiled 9-inch heatproof plate or glass pie plate, pressing it into a patty about ½-inch (1.3cm) thick.1/2 pound ground pork, 1 teaspoon ginger, 1 tablespoon green onions, 2 tablespoons light soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1/8 teaspoon ground white pepper, 4 medium dried scallops, 1 teaspoon Shaoxing rice wine, 1/2 cup hot water
- Fill the base of your steamer with water to about 1 inch (2.5cm) below the steaming rack and bring to a rolling boil. Place the heatproof plate on the rack, cover tightly, and reduce heat to maintain a steady, vigorous steam. Steam for 15 minutes. Check that the internal temperature reaches 160°F / 71°C — if not fully cooked through, steam for an additional 3-5 minutes.
- Carefully remove the heatproof plate from the steamer using tongs or oven mitts. Transfer the pork patty to a serving plate and spoon the collected juices and sauce from the steaming plate over the top.
- Serve hot with steamed rice and vegetables.
Notes
Storage: Refrigerate in a sealed container with the sauce spooned over the patty for up to 3 days. Freeze tightly wrapped portions for up to 6 weeks; thaw overnight in the fridge before reheating.
Make-Ahead: Mix the raw pork and scallop mixture up to 24 hours ahead and refrigerate covered — the flavours deepen overnight.
Reheating: Steam on a heatproof plate for 5-6 minutes until heated through, or microwave on medium power in 90-second bursts.
Substitution: If dried scallops are unavailable, substitute 1 tablespoon dried shrimp (soaked and minced) plus 1 teaspoon oyster sauce for a similar umami depth. For lower sodium, use reduced-sodium soy sauce.
Pro Tip: Mix the pork in one direction only (clockwise or anticlockwise) for about 2 minutes — this develops the protein structure and creates a bouncy, cohesive texture rather than a crumbly patty.
Nutrition
Serving: 1servingCalories: 368kcalCarbohydrates: 6gProtein: 25gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 89mgSodium: 1191mgPotassium: 438mgFiber: 0.3gSugar: 0.4gVitamin A: 39IUVitamin C: 1mgCalcium: 26mgIron: 2mg
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