Pork Hash

Method6 steps · about 50 min

1. 1

   Step 1: Drain the 8 oz-labeled can of water chestnuts and dice its solids. Mix them thoroughly with the 1/2 lb ground pork, 1/2 lb peeled diced shrimp, 1 egg, chopped 2 green-onion stalks, minced 3 garlic cloves, 1 tbsp cornstarch, 2 tbsp filling soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil and 1 tsp ground white pepper. Keep this raw filling cold while assembling.

   Uses 1/2 lb ground pork · 1/2 lb shrimp, peeled and diced · 1 egg · 1 can water chestnuts, labeled 8 oz, drained and diced · 2 stalks green onions, chopped · 3 garlic cloves, minced · 1 tbsp cornstarch · 2 tbsp soy sauce, for the filling

2. 2

   Step 2: For each pork hash, put a small spoonful of prepared filling in the center of one round dumpling skin. Hold it in one hand and gather the wrapper into pleats around the filling like an open cup, leaving the top exposed. Repeat with the filling and available skins; this makes about 32 medium pieces, with extra skins often left in the package.

   Uses A small spoonful actual filling per piece · 1 actual round dumpling skin per piece

3. 3

   Step 3: If saving some for later, put the uncooked pork hash in freezer containers or on a tray without touching, and freeze. Keep this reserved portion uncooked; steam only the portion you intend to eat now. Wrap any unused dumpling skins tightly and freeze separately if desired.

   Uses Actual uncooked portion reserved for later, if any · Unused skins remaining in the original package, if any

4. 4

   Step 4: Set up a covered steamer. For the source pot-and-rack option, put about 1 inch of water in a large pot, keeping the level below the rack. Arrange the pork hash you are cooking on a rimmed heatproof plate without touching, place it on the rack, and bring the water to a steady steam.

   Uses Water for the steamer · The actual portion to cook now

5. 5

   Step 5: Cover and steam for about 20 minutes once steady steam is established. Check a center piece: the filling must reach 165°F and the wrapper must be cooked through. Continue as needed, especially for frozen pieces, and keep enough water below the rack. Lift the lid carefully away from you so steam escapes and condensation does not spill onto the dumplings. Cook additional batches the same way if needed.

   Steam pork hash · 20 minUses Pork hash arranged in the steaming plate

6. 6

   Step 6: Serve the pork hash hot from the steamer with the additional dipping soy sauce, optionally mixed with the prepared hot mustard. Refrigerate cooked leftovers promptly and reheat thoroughly to 165°F in the steamer, or microwave under a damp paper towel to keep the skins from drying out.

   Uses Fully cooked steamed pork hash · Additional soy sauce, for dipping · Prepared hot mustard, optional, to mix with the dipping soy sauce