dried plum meat patties

How to Make Mei Gan Cai Pork Patties: A Step-by-Step Guide

Mei Gan Cai pork patties, a beloved Chinese dish, combine savory preserved greens with tender, flavorful pork. Here’s a simple yet delicious recipe to recreate them at home.

Ingredients:

- 200g ground pork (preferably with some fat for juiciness)

- 100g rehydrated mei gan cai (preserved mustard greens), finely chopped

- 2 cloves garlic, minced

- 1 tbsp ginger, minced

- 1 tbsp light soy sauce

- 1 tsp dark soy sauce (for color)

- ½ tsp sugar (to balance saltiness)

- 1 tbsp Shaoxing wine (optional, for depth)

- 1 egg, to bind

- 2 tbsp vegetable oil (for frying)

- White pepper and sesame oil to taste

Steps:

1. Prep the filling: Squeeze excess water from the rehydrated mei gan cai. Mix all ingredients—pork, mei gan cai, garlic, ginger, soy sauces, sugar, Shaoxing wine, egg, white pepper, and sesame oil—in a bowl. Stir vigorously for 5 minutes until the mixture becomes sticky.

2. Shape the patties: Wet your hands to prevent sticking. Take a spoonful of the mixture and flatten it into a 1.5cm-thick patty. Repeat until all mixture is used.

3. Cook the patties: Heat oil in a non-stick pan over medium heat. Pan-fry the patties for 3-4 minutes per side until golden brown and cooked through. For extra crispiness, finish by baking at 200°C for 5 minutes.

4. Serve: Enjoy hot with steamed rice or as a snack with a dipping sauce of soy-vinegar.

These patties are a perfect blend of umami and texture, making them a comforting addition to any meal!