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Steamed ImpossibleTM Patty Recipe

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Plate of Steamed Impossible™ Patty made with Impossible™ Burger
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  • 4

    Servings
  • Super Easy
  • 9

    Ingredients
  • 20 min

    Preparation
  • 20 min

    Cooking
  • 40 Total Time

    Total Time

The steamed patty is an enormously popular Hong Kong standard that is a particular favorite with kids. Traditionally made with chopped and ground pork, you can now make an earth-friendly version of this classic dish using Impossible™ Burger. It’s a flexible dish with many variations on the ingredients. If you ever sat and watched your grandmother make this, you may remember one piece of folklore about preparing the patty: Only stir the ingredients in one direction—clockwise, and only clockwise. Why? No one seems to really know. One explanation could be that stirring in one direction prevents overmixing the ingredients. Now comes the part with the double boiler. But wait, I don’t have a double boiler! Not a problem. The steamed patty is cooked in the dish it is served in. You’ll just be setting this dish on top of a pot with water. To form the patty, you will press the Impossible Burger and spice mixture into the dish so it is no more than three-quarters of an inch thick. Much thicker than that and the patty gets too dense. This thickness keeps the mixture light and fluffy. Press gently when forming the patty in the dish. It’s now ready to steam. Just set this dish on top of your pot (voila! You just made yourself a double boiler), steam away and in about 20 minutes you will have your Steamed Impossible Patty. Cook the rice while the patty steams and you’ll have an easy, satisfying meal.

9 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Package Impossible Burger
  • 1 Dried Mandarin Peel
  • 4 Water Chestnuts
  • 1 Spring Onion
  • 3 Teaspoons Soy Sauce
  • 1/2 Teaspoon Cornstarch
  • 1 Teaspoon Sugar
  • 4 Teaspoons Water
  • 1/4 Teaspoon Ground White Pepper
4 steps
  1. PREP YOUR INGREDIENTS

    Ingredients used

    • 1 Dried Mandarin Peel
    • 4 Water Chestnuts
    • 1 Spring Onion

    Soak mandarin peel with water until soft, about 3 minutes. Remove the rind with a small knife, clean the peel and dice into small pieces. Peel and clean the water chestnuts. Using the back of a knife, gently pound water chestnut then dice into small pieces. Cut the spring onion into small pieces and set aside.

  2. MARINATE THE IMPOSSIBLE BURGER

    Ingredients used

    • 1 Package Impossible Burger
    • 3 Teaspoons Soy Sauce
    • 1/2 Teaspoon Cornstarch
    • 1 Teaspoon Sugar
    • 4 Teaspoons Water
    • 1/4 Teaspoon Ground White Pepper

    Combine the mandarin peel, water chestnut and Impossible Burger with the marinade ingredients; mix well and set aside for about 3 minutes. Transfer the mixture into a deep plate.

  3. STEAM THE PATTY

    Steam the patty in a double boiler over high heat for 15-20 minutes. Remove from heat and sprinkle with diced spring onion. *Instead of steaming, you could also pan fry the patty!

  4. SERVE, SHARE, AND ENJOY

    Makes 2-4 portions. Serve with rice.