this year for new year’s, chris and i had a couple friends over for a lovely asian/hawaii food feast. it was the perfect low key night we were looking for after traveling to maine for christmas. we enjoyed a great night with awesome friends and delicious food. for dinner we made mochiko chicken, crab mandu, chinese chicken salad and pork hash. pork hash is a local favorite that’s similar to shumai or gyoza. we actually bought some while we were in hawaii and planned to bring it back with us but i forgot it in the freezer!!! ahhhhh!!!! we were really looking forward to eating the pork hash, so i had to make some of our own.
i found this recipe online and though it wasn’t exactly the same as the kind that we get at home, it was still pretty tasty. plus i got a chance to use our new bamboo steamer, which i absolutely love! i can’t wait to use it again.
the pork hash starts with the filling. it includes ground pork, chopped water chestnuts, green onion, sesame oil, oyster sauce, egg white and some other seasonings.
mix it all up.
then take your round won ton or mandu wrappers…
and put about a tablespoon of filling in the middle of it.
now place it in your hand,
and then gently form the wrapper around the filling, like this…
fold the pleats in the same direction and the pork has is assembled!
repeat until all of the pork hash are formed.
arrange the pork hash in the bamboo steamer.
now cook them for 30 minutes.
and they’re all pau! [don't mind the missing one in the middle. i had to do a taste test ]
i served the pork hash is a simple sauce of soy sauce, sugar, rice vinegar, garlic, ginger, and green onion. but i didn’t really measure the ingredients while i was making it, so here’s a recipe you could use.
adapted from AllRecipes.com
- 1/2 pound ground pork
- 1 egg white
- 2 tablespoons chopped water chestnuts
- 2 tablespoons chopped green onion
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 2 teaspoons white sugar
- 2 teaspoons minced garlic
- 2 tablespoons oyster sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon sesame oil
- 1 (14 ounce) package round dumpling skins
- 1 recipe of dipping sauce (optional)
- In a medium bowl, mix together the ground pork, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
- Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open.
- Place dumplings in a steamer.
- Set the steamer basket over a pan or wok of boiling water.
- Steam for 30 minutes.
Printer Friendly Recipe: Pork Hash