Cantonese Steamed Minced Patty with Radishes

Cantonese Steamed Minced Patty with Radishes

When meatballs and burgers comes together and have a steamed product out of the two, it is going to be a Cantonese steamed minced patty!!

Steamed patties are a staple in Cantonese home-cooked dishes. It makes use of minced meat, aromatic and/or varied texture ingredients, as well as binders and fillers. Essentially, it is like a steamed burger but more delicate with delicious juices that goes well with any plain side dishes!

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What protein should I use in Cantonese steamed minced patties?

Minced pork is a common protein choice for steamed patties. Cantonese families like to use steamed pork for its versatility for flavorings, as well as being budget-friendly.

You may also swap minced pork and opt for minced chicken or beef instead. Yet, make sure you are getting the minced meat from a fattier cut or the patty will turn out hard and dry.

Traditionally the minced meat is prepared from manually chopping a cut of meat until reaching a fine texture. (Imagine grandma double-chopping meat in the kitchen and the rhythmic sound echoes throughout the house!) However with less time in hand and availability of more convenient option, people usually go for mechanically minced meat these days.

Cantonese steamed minced patty in landscape image

How about meat-less options?

You may replace the minced meat in this recipe with crushed firm tofu or mashed brown lentils. You will probably have to adjust the amount of other ingredients like oil and filler ingredients for the right consistency.

What aromatic and varied textures ingredients can I add to the patty?

You can definitely get creative here. Some traditional options are diced shitake mushrooms, diced water chestnuts, diced dried squid, diced salted fish and even diced cooked salted egg.

If you cannot find the Asian groceries as above, don’t worry you can always substitute with something else. In this recipe, I substituted the water chestnuts with radishes that came with my CSA farmshare box!

What filler ingredient should I use in Cantonese steamed minced patties?

The most traditional filler ingredient used in Cantonese steamed patties is cornstarch. It provides a tender and smooth texture to the patty while binding the ingredients together. You can also substitute with arrowroot starch to make it paleo.

I also like to add some fillers with hearty texture that almost resembles minced meat in a steamed patty, thus significantly increases the serving size!! My favorite go-to are old-fashioned rolled oats and quinoa flakes for paleo.

Finally, for keto, the closest substitute I would suggest would be crushed pork rind for the best tender and smooth texture after steaming.

Cantonese steamed minced patty from the top

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Cantonese steamed minced patty at an angle
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5 from 5 votes

Cantonese steamed minced patty with radishes

Steamed minced patties are a staple in Cantonese cuisine with delicate texture and delicious juices that goes well with any plain side dishes!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Asian fusion, Chinese
Keyword: Cantonese, minced meat, pork, steamed, steamoven
Servings: 4 people
Calories: 232kcal
Author: Brenda

Ingredients

  • 1 lb Minced pork or other minced protein
  • 1 cup Chopped radish or other vegetables, see blog post for substitutions
  • 4 tbsp Old fashioned rolled oats or quinoa flakes
  • 2 tbsp Cornstarch or arrowroot starch
  • 1 tbsp Cooking oil
  • 3 tbsp Gluten-free soy sauce or coconut aminos
  • 1 tsp White pepper powder or ground black pepper

Instructions

  • If using a stovetop steamer, fill the bottom pot with at least 1.5 inch water and bring to a boil
  • In a large mixing bowl, mix all ingredients until well incorporated
  • Transfer the mixture to a ceramic, stainless steel or glass dish
  • With an oiled spatula or back of a tablespoon, spread the patty mixture until it is evenly less than 1-inch thick
  • Place dish with spread patty mixture in steamer and steam for 15 mins in medium-high heat. If using a steamoven, steam at 400F for 15 mins.
  • Serve with optional additional gluten-free soy sauce and/or sesame oil. Enjoy!

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