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!
Servings: 4 people
Calories: 234kcal
Ingredients
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
Instructions
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