Ingredients with Measurements:
- 1 lb. ground pork
- 1 cup rice flour
- 1/2 cup water
- 1/4 cup dried shrimp, soaked and chopped
- 1/4 cup dried shiitake mushrooms, soaked and chopped
- 1/4 cup scallions, chopped
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. sesame oil
- 1 tsp. sugar
- 1/2 tsp. white pepper
- 1/2 tsp. salt
- 6 lotus leaves, soaked and cut into 8-inch squares
- 1/4 cup chili paste
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a large bowl, mix together the ground pork, dried shrimp, dried shiitake mushrooms, scallions, soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt until well combined.
2. In a separate bowl, mix together the rice flour and water until a smooth batter forms.
3. Add the rice flour batter to the pork mixture and stir until well combined.
4. Lay out a lotus leaf square and place a heaping spoonful of the pork mixture in the center.
5. Fold the lotus leaf around the pork mixture to form a neat package.
6. Repeat with the remaining pork mixture and lotus leaves.
7. Place the lotus leaf packages in a steamer and steam for 20-25 minutes, or until the pork is cooked through.
8. Serve hot with chili paste on the side.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
5. Temperature:
Steamer temperature: 212°F (100°C)
Serving size:
Makes 6 servings
Nutritional information:
Calories per serving: 345
Total fat: 16g
Saturated fat: 5g
Cholesterol: 74mg
Sodium: 1024mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugars: 2g
Protein: 22g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of ground pork.
- Fresh shrimp or mushrooms can be used instead of dried.
- Green onions can be used instead of scallions.
- Hoisin sauce can be used instead of oyster sauce.
Variations:
- Add diced water chestnuts or bamboo shoots for extra crunch.
- Substitute the chili paste with sweet and sour sauce or soy sauce for a milder flavor.
- Use banana leaves instead of lotus leaves for a different presentation.
Tips and tricks:
- Soak the lotus leaves in warm water for at least 30 minutes before using to make them more pliable.
- Make sure the pork mixture is well combined before wrapping in the lotus leaves to ensure even cooking.
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or steam for a few minutes until heated through.
Presentation ideas:
Serve the steamed pork with rice flour in lotus leaf on a platter with the chili paste on the side. Garnish with fresh herbs or sliced scallions.
Garnishes:
Fresh cilantro, sliced scallions, or chopped peanuts.
Pairings:
Steamed rice, stir-fried vegetables, or a simple cucumber salad.
Suggested side dishes:
Stir-fried bok choy, sautéed green beans, or steamed broccoli.
Troubleshooting advice:
- If the lotus leaves are too tough to fold, soak them in warm water for a few more minutes.
- If the pork mixture is too dry, add a little more water to the rice flour batter.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Steamed pork with rice flour in lotus leaf is a traditional Cantonese dish that is often served during dim sum.
Flavor profiles:
Savory, umami, slightly sweet, and spicy.
Serving suggestions:
Serve as an appetizer or as part of a larger meal.
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Region: Chinese