Ingredients with Measurements:
- 1 pound ground pork
- 1/4 cup dried shrimp, soaked in water for 10 minutes and drained
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon white pepper
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
Special equipment needed:
- Steamer basket or steaming rack
Step-by-step instructions:
1. In a large bowl, combine the ground pork, soaked dried shrimp, soy sauce, Shaoxing wine, cornstarch, sesame oil, minced ginger, minced garlic, and white pepper. Mix well.
2. Transfer the mixture to a heatproof dish that fits in your steamer basket or rack.
3. Sprinkle the green onions and cilantro on top of the pork mixture.
4. Fill a wok or large pot with about 2 inches of water and bring to a boil over high heat.
5. Place the dish with the pork mixture in the steamer basket or rack and carefully place it in the wok or pot.
6. Cover and steam for 20-25 minutes, or until the pork is cooked through and no longer pink.
7. Remove the dish from the steamer and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 14g
- Cholesterol: 75mg
- Sodium: 800mg
- Total carbohydrates: 7g
- Protein: 24g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Dried shrimp can be substituted with dried scallops or omitted for a vegetarian version.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Green onions can be substituted with chives or scallions.
- Cilantro can be substituted with parsley or omitted.
Variations:
- Add diced water chestnuts or bamboo shoots for extra texture.
- Use ground beef or lamb instead of pork for a different flavor.
- Add chopped chili peppers or chili oil for a spicy kick.
Tips and tricks:
- Make sure to mix the pork mixture well to ensure even seasoning.
- Soak the dried shrimp in water before using to soften them and remove any excess saltiness.
- Use a heatproof dish that fits snugly in your steamer basket or rack to prevent the pork from spreading out too much.
- Let the pork cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork in a steamer basket or microwave until heated through.
Presentation ideas:
- Garnish with additional chopped cilantro or green onions before serving.
- Serve on a bed of steamed rice or with steamed buns.
Pairings:
- Serve with a side of steamed vegetables, such as bok choy or broccoli.
- Pair with a light-bodied white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Steamed rice
- Steamed buns
- Steamed vegetables
Troubleshooting advice:
- If the pork mixture is too wet, add more cornstarch to thicken it.
- If the pork is not cooked through after steaming, return it to the steamer for a few more minutes.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Steamed minced pork with dried shrimp is a popular dish in Cantonese cuisine, which originated in the Guangdong province of China.
Flavor profiles:
- Savory, umami, slightly sweet, and aromatic.
Serving suggestions:
- Serve as a main dish or as part of a dim sum spread.
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Region: Chinese