Meat Patty with Black Fungus and Lily Flower

Meat Patty with Black Fungus and Lily Flower

Classic sweet and savory Cantonese meat patty dish made with just ground meat and dried pantry staples such as black fungus and lily flower, steamed to tender and juicy perfection!

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Cantonese art of steamed meat patty

Steamed meat patties are often found on the dinner table and even in lunch boxes for Cantonese families. It is simple and flavorful, perfect to go on rice. Thanks to the steaming method of cooking, you can also keep it low fat using lean ground meat and still taste juicy and tender.

It is easy to put together a Cantonese steamed meat patty. All you need are the following components:

  • Minced meat, most commonly minced pork
  • Binding and filler ingredient, like cornstarch, rolled oats or quinoa flakes
  • Marinade, think gluten-free soy sauce and sesame oil
  • Add-ins, from flavorful bits of dried octopus, shitake mushroom and salted egg to crunchy water chestnuts

In case you missed it, I got this recipe for steamed meat patty made with ingredients easily found in major western supermarkets!

Cantonese steamed minced patty in landscape image

When steamed patty meets black fungus

I created this dish by marrying two classic Cantonese steamed dish recipes, the steamed meat patty and the steamed chicken with black fungus and lily flower recipes.

One day I was running out of fresh vegetables in my fridge with a pack of ground pork defrosted. So I searched through my pantry and found the dried black fungus and dried lily flower. Thinking, if they are good steamed with chicken pieces, it might work as steamed meat patty with black fungus and lily flower as well. The result certainly did not disappoint! It turned out AMAZING that I have to share it here!

I have also added dried goji berries into the mix, which gives a lovely sweetness. It also gives the meat patty a vibrant color!

Meat patty with black fungus close up in a glass dish

Where can I find black fungus and lily flower?

You can find black fungus, lily flower and goji berries in the dried goods aisle in Chinese supermarkets. They are rarely available in fresh formats.

Goji berries are gaining popularity in the western world for its health benefits. You might be able to find them in the dried fruits or health foods aisle without a trip to an Asian grocery store!

How to serve steamed meat patty?

Steamed meat patties are commonly served in family style on a Cantonese dinner table. Simply cut into the patty with a serving spoon and get a spoonful or two at a time over your bowl of rice.

Steamed meat patty with black fungus with rice garnished with green beans

What should I use to steam a meat patty?

For this recipe serving 3 to 4 people, you can use a wok with a steaming rack or more conveniently a steam oven. These tools provides ample space to contain the meat patty plate while allowing steam to circulate all around for even cooking.

I have a set of Zwilling pot and steamer as well. However I find it too restrictive on the size of plate for steaming meat patty. Instead those are good for steaming veggies directly without a plate.

For single serve portion, you can even cook it right on top of rice in a rice cooker or a small clay pot.

Looking for more steamoven recipes?

These SAUSAGE SHEET-PAN DINNER makes for excellent weeknight dinners. Be sure to check out CORNHUSK-WRAPPED CHICKEN too!

Cantonese steamed meat patty with black fungus and lily flower

Classic sweet and savory Cantonese dish made with just ground meat and dried pantry staples, steamed to tender and juicy perfection!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Cantonese, Chinese
Keyword: black fungus, minced meat, pork, steamed, steamoven
Servings: 4 people
Calories: 234kcal
Author: Brenda


Meat patty

  • 1 lb Minced pork or sub with minced turkey or minced chicken
  • 3 tbsp Gluten-free Cornstarch or sub arrowroot starch or gluten-free oat flour
  • 2 tbsp Gluten-free soy sauce or sub tamari or coconut aminos
  • 1 tsp Sesame oil
  • 1/4 cup Water

Toppings/ Mix-ins

  • 1/4 cup Dried Black fungus
  • 5 Dried Lily flower
  • 1 tbsp Dried Goji berries


Prepare Mix-ins

  • Rehydrate black fungus and lily flower separately by placing them in bowls and covered in water for 30 minutes
  • Drain and rinse rehydrated black fungus and lily flower to get rid of dust and dirt
  • For each piece of black fungus, cut off the hard stem part. Then cut into 1-inch pieces if needed and set aside
  • For rehydrated lily flower, cut into 1/2 inch pieces and set aside

Preparing the meat patty

  • In a medium bowl, mix together all the meat patty ingredients until well everything is well incorporated. You can mix using a wooden spoon, by hand or with the dough hook attachment of a hand mixer
  • Using a wooden spoon, mix in the black fungus pieces, lily flower pieces and goji berries
  • Spread meat patty mixture on an 8-inch oven-safe plate. You may smooth out the top with the back of a spoon, or mark grooves over the top with a fork for catching additional soy sauce when serving

Steaming the meat patty

  • Steamoven: Place meat patty into the steamoven and select super steam at 375°F for 15 minutes
  • Stove top steamer: Bring a wok or pot of water to boil, then place steamer with meat patty, cover and continue on medium to high heat for 15 minutes
  • Optional: garnish with diced green onions and dress with additional gluten-free soy sauce right before serving

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