Chinese Steamed Pork Patty /Nyuk Piang
This post may contain affiliate links.Chinese Steamed Pork Patty or Nyuk Piang is a very simple dish made with ground pork, preserved vegetables and some seasonings. It is so easy even a beginner can make it on the first attempt! Let me show you how!
When I was a kid, my mom used to make me this Chinese Steamed Pork Patty (Nyuk Piang). Every kids in the family loved it so much! Even the neighbor kids would come and ask for more!
I didn’t know how simple it is to make, I just knew that when my mom asked us if we wanted to eat this while we were playing, she’d just take it out so quickly on the dining table.
Later in life, I found out how easy and quick it is to make this dish, I made it for my husband. He loved it so. He also had it in his childhood. I think almost every Chinese household makes this dish. I have another recipe of steamed ground pork with the salty preserved vegetables. You can also check that out.
If you love ground pork recipes, you should check out my Meatballs recipe, Gyoza, Siu Mai or Fried Wonton. They are great alternatives for daily menu.
What Is Nyuk Piang?
Nyuk Piang or Chinese Steamed Pork Patty is a simple dish from Guangdong from Hakka ethnic. Hakka people use a lot of preserved or fermented vegetables in their dish. Fermented vegetables are healthy for the guts, that is also one reason why I love it.
Why You’ll Love This Recipe
Recipe Ingredients
Ingredients Notes
Ground Pork – The best part of pork to use is the shoulder part. It has the right balance between fat and meat, so the steamed minced pork will be juicy and tender.
Preserved Sour Vegetables – You can get preserved sour vegetables in Asian grocery store. It is usually available in the chiller area. It tastes salty and sour. One packet usually contains 1 to 2 stems.
Oyster Sauce – Oyster sauce and soy sauce mixed together will give more flavor to the patty. If you are worried of gluten in oyster sauce, there is gluten free oyster sauce available on the market.
Flavored oil – Flavored oil is made by sauteeing garlic, shallots, and leeks together until the oil is very fragrant. You can make this sauteed oil and keep it in your kitchen for your daily cooking. It is very fragrant and you don’t have to sautee garlic for cooking any dish that needs garlic anymore.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
Other than ground pork, you can also use chicken, beef, or turkey. Make sure you grind the meat with some fat so the patty is not too dry.
There are many variations you probably can see in your friend’s house. Some people add mushroom or leeks in the patty. There is also a salted egg version in the patty. You can be creative and try many different versions.
How to Make
STEP 1. Process the preserved sour vegetables using a food processor (Image 1). Grind until it becomes tiny pieces (Images 2 & 3). Use a clean cloth, wrap all the minced vegetables (Image 4).
STEP 2. Press the water out as much as possible (Image 5). Put the ground pork in a bowl. Put in all the seasonings: oyster sauce, soy sauce, salt, pepper, sugar, and flavored oil. Add the minced preserved vegetables (Image 6). Mix well with a spoon or a spatula until well combined.
Transfer and divide the mixture to a heatproof bowl, pressing it down and creating a slight indentation in the center (Image 7). This will allow the broth to gather in the middle while steaming. Steam over high heat for 15 to 20 minutes (Image 8). Once done, serve it hot with a bowl of steamy rice.
Pro Tips
- Make sure to squeeze as much water as possible from the preserved sour vegetables. Excess moisture can make the pork patty watery and affect its texture.
- Make sure you mix the whole ingredients well, you can use a fork or chopsticks and stir it many times until the sour vegetables are dispersed throughout the entire batter.
- For easier serving, divide the pork mixture into four equal portions before steaming. This way, everyone gets an individual serving, and it cooks faster too.
Serving
For a touch of extra flavor, you can garnish your Steamed Pork Patty with freshly minced leeks or a few small pieces of salted fish. Be cautious with the salted fish, though—it can be quite salty, especially since the dish already contains preserved vegetables.
Traditionally, this Steamed Pork Patty is best enjoyed with a warm bowl of fluffy white rice. For a balanced meal, pair it with a simple but flavorful Stir-Fried Green Beans with Garlic, Stir-Fried Tomato with Egg, or Spinach Silken Tofu.
Other than rice, you can serve it with Pumpkin Steamed Bun or Cheese Steamed Bun.
For a refreshing beverage, an Oolong Milk Tea is an excellent choice. Its subtle bitterness and creamy texture help cleanse your palate, balancing the rich, savory flavors of the pork.
To finish off your meal, a light dessert is perfect. Consider Mango Sago Dessert, Candil Ubi, or Pulut Hitam (Black Glutinous Rice Porridge). Enjoy your meal!
FAQs about Steamed Pork Patty
Chinese Steamed Pork Patty is a traditional dish popular in Southern Chinese cuisine, particularly in Cantonese households. It is also commonly enjoyed in Chinese communities across Southeast Asia, including Malaysia, Singapore, and Indonesi
Chinese Steamed Pork Patty, also known as Nyuk Piang, is made from ground pork, preserved sour vegetables, and seasonings such as oyster sauce, soy sauce, salt, pepper, sugar, and flavored oil. It is a simple, comforting dish that’s easy to prepare and packed with savory flavors.
Yes, while pork is the traditional choice due to its fat content and flavor, you can experiment with other ground meats like chicken, turkey, or beef. Keep in mind that leaner meats might produce a slightly drier result. You may add chicken skin, turkey skin or some beef fatty part to give it more moisture.
This simple dish is gluten-free because it uses no flour or carbs in binding all the meat together. Through steaming, the meat binds itself with other ingredients creating a compact yet juice patty. Just make sure the seasonings has no gluten in it.
Storage and Reheating
If you have leftovers (which I doubt), please keep them in a closed container in the fridge. It can stay for up to 4 days, or even longer (10 days) in the freezer.
Reheating is simple. Simply put it in a steamer pan and steam for 15 minutes if it is from the chiller and 30 minutes if it is from the freezer.
Steamed Pork Patty with Sour Vegetables – Nyuk Piang
Ingredients
- 350 gr ground pork
- 150-200 gr preserved vegetables
- 1/2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/4 tbsp salt optional
- 1/2 tsp pepper
- 1/4 tsp sugar
- 3 tbsp sauteed oil
Instructions
- Prepare the sauteed oil. Put 2 tbsp cooking oil in a wok. Heat it up. Put in garlic and leeks. Let it fry until fragrant. Take out the garlic and leeks. Take only the oil. Set aside.
- Process the preserved sour vegetables using a food processor. Grind until it becomes tiny pieces.
- Press the water out as much as possible.
- Put the ground pork in a bowl. Put in all the seasonings: oyster sauce, soy sauce, salt, pepper, sugar, and sauteed oil.
- Add the minced preserved vegetables.
- Mix well with a spoon or a spatula or a fork until well combined.
- Put the mixture in a bowl, try to flatten the middle part to form a bowl in the center. This is to let some broth gather in the center.
- Steam with high heat for 15 to 20 minutes.
- Ready to serve with hot, steamy rice.
Video
Notes
- Try to squeeze out the water from the sour vegetables as much as you can.
- Make sure you mix the whole ingredients well, you can use a fork or chopsticks and stir it many times until the sour vegetables are dispersed throughout the entire batter.
- Divide into 4 equal sizes to get individual portion.
It’s a great choice for daily dish. Super quick and easy to make and very delicious!