Steamed Minced Pork with Dried Squid and Mushroom

This Steamed Minced Pork with Dried Squid and Mushroom is a classic Chinese Style Steamed Minced Pork Dish. There are many variations of Chinese Style Steamed Minced Pork by adding different ingredients. But I prefer this version of adding dried squid and mushrooms. After steaming, the meat patty is juicy, moist and slightly springy. It’s savoury, full or umami and just so tasty.

Dad taught me how to make this. His original recipe only includes dried squid and mushrooms. However, I also added water chestnuts for additional natural sweetness and crunchy texture.

This dish is warm, comforting and nutritious and you get to enjoy this Steamed Minced Pork with Dried Squid and Mushroom dish in 30 minutes.

When I’m in a rush and don’t feel like cooking but still want something warm and nourishing, I always make steamed dishes like my Steamed Ginger Chicken, Steamed Tofu and Minced Pork and Super Simple Steamed Salted Chicken.

Steamed Minced Pork with Dried Squid and Mushroom Tutorial:

I’m using a bamboo steamer basket, which you can easily find on Amazon.

You can also use other types of steam equipment. However, they tend to produce more water condensation and cause the steam water to drip onto the food. The water condensation usually isn’t much, but to prevent it, you can wrap the lid with a cloth.

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If you like this Steamed Minced Pork with Dried Squid and Mushroom, you may also love my Steamed Eggs with Minced Pork, Steamed Tofu with Minced Pork or Steamed Minced Pork with Tianjin Preserved Vegetables.

Ingredients 材料：

• 400 grams minced pork 400克 猪肉碎
• 4 dried mushrooms, diced 4朵干香菇，切丁
• 1 dried squid (18 grams), diced 1只干鱿鱼（18克），切丁
• 4 water chestnuts, diced 4个荸荠，切丁

Seasoning 调味料:

• 3 cloves garlic, minced 3瓣蒜，切碎
• 1/2 teaspoon salt 1/2茶匙盐
• 1 teaspoon light soy sauce 1茶匙生抽
• 1/2 tablespoon abalone sauce (optional) 1/2汤匙鲍鱼汁（可选）
• 1 tablespoon water 1汤匙水
• 1.5 teaspoon cornstarch 1.5茶匙玉米淀粉
• 1/2 tablespoon cooking oil 1/2汤匙食用油

Garnish 装饰：

• 1 tablespoon coriander 1汤匙香菜或葱

Method:

1. Prepare the dried squid

• Wash and soak the dried squid for about 10–15 minutes, or until softened.
• Remove the plastic-like strip along the body and the eyes from the tentacles.
• Cut the softened squid into small cubes.

2. Prepare the dried mushrooms

• Soak the mushrooms in water for 4 hours or overnight until softened.
• Squeeze out all excess water.
• Remove the stems and cut into small cubes.

3. Prepare the water chestnuts

• Trim off both ends and peel the skin.
• Cut into small cubes for a crunchy texture.

4. Marinate the minced pork

• In a mixing bowl, add minced pork, salt, light soy sauce, minced garlic, abalone sauce (optional), cornstarch, and water.
• Mix well in one direction until the texture becomes sticky — this helps bind the meat and gives it a springy texture after steaming.

5. Combine all ingredients

• Add the dried squid, mushrooms, and water chestnuts into the marinated pork mixture.
• Mix until evenly combined.
• Add a drizzle of oil to keep it moist. Then mix gently.

6. Steam the dish

• Transfer the mixture onto a heatproof plate and spread evenly.
• Place the plate into a steamer once the water is boiling.
• Steam on high heat for 8–10 minutes, depending on the thickness and stove strength.

7. Serve

• Garnish with coriander or spring onions.
• Serve hot with steamed rice.

Cooking tips:

• Use fresh minced pork with some fat — it keeps the dish juicy and enhances the natural sweetness.
• Soak and clean the dried squid properly — remove the inner strip and eyes
• Mix the pork in one direction — this helps the meat bind together, giving it that tender yet slightly springy texture typical of steamed minced dishes.
• Add water to the marinade — it keeps the meat mixture moist and prevents it from turning dense after steaming.
• Avoid over-steaming — once the meat turns from mushy to firm, it’s ready. You will find that the meat patty will also shrink slightly. Over-steaming will make the meat tough.
• Use abalone sauce (optional) — it adds depth and umami richness to the dish without overpowering the natural flavors.
• Add water chestnuts for texture — they bring a lovely crunch and a hint of natural sweetness that balances the savory base.

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