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And now, imagine they are steamed!

Steamed meat patties are a little bit of a pleasant surprise. The meat is very succulent similar to that in Chinese dumplings. It's something i had never had in any other cuisine and I immediately thought of winter hamburgers when it's too miserable or cold to fire the bbq to run a batch of burgers through. This works very nicely and the patties sit well in buns , bread or toast. The easy aspect of these patties is that they hold their shape perfectly during steaming and the thickness of them doesn't affect texture of the cooked patties. It's as easy to make thicker as it is to make thin patties.The Asian sauces compliment them well and simple sauces of soy and ginger or garlic and chillie are very natural with this food.

  • 200g (~7 oz) minced meat
  • 3 water chestnut, roughly chopped
  • 3 tbsp grated carrot
  • 2 tbsp black fungus, softened & finely chopped
  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 1/2 tsp sesame oil
  • 1 tsp cornstarch
  • dash of pepper
  1. Combine all ingredients with seasonings in a mixing bowl. Mix ingredient thoroughly. (I use my hands to knead the mixture).
  2. Place the mixture on a steaming tray and flatten it with a spoon.
  3. Cover the tray with cling wrap and chill it in the fridge for at least 30mins.
  4. After chilling, steam on high heat for about 20 mins or until cooked.