Winter Melon Stuffed with Pork
Cuisine: Chinese
Winter Melon Stuffed with Pork is a Chinese meat dish, built around Winter melon.
4 / 5
★★★★☆
578 kcal
Ingredients
- Winter melon
- Ground pork
- Egg
- Scallion
- Minced scallion and ginger
- Ground pepper
- Light soy sauce
- Starch
Steps
- Peel the winter melon and cut into slices 25cm long and 3cm thick
- Put the slices in a bowl, add 15g salt, rub it evenly over the melon and leave for 10 minutes
- Meanwhile, in another bowl put the ground pork, minced scallion and ginger, 5g salt, 5g starch, ground pepper and light soy sauce
- Stir the pork clockwise with chopsticks until the ingredients are evenly blended with no obvious color contrast (about 2 minutes)
- Rinse the salted winter melon (it will have softened) three times in clean water
- Take 1 slice of winter melon, roll it up and stuff the pork inside
- Arrange the rolls around the edge of a plate
- Crack 1 egg into the circle in the middle
- Bring water to a boil in an ordinary wok, put in the plate, cover and steam for 15 minutes
- Open the lid and take out the steamed stuffed winter melon
- Pour the liquid from the plate into the wok, add the starch slurry and 50ml water and bring to a boil
- Pour the sauce over the stuffed winter melon
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Notes
Winter melon stuffed with pork is a home-style steamed dish combining meat and vegetables: tender and silky, the savory filling blends with the light sweetness of the melon, fresh and not greasy. Ground pork provides quality protein and essential amino acids, while winter melon helps cool the body and hydrate. It is simple, even beginners can manage with a little practice rolling the slices. It takes about 30 minutes from prep to table.
Estimated difficulty: ★★★★
Estimated calories: 578 kcal
Group: Winter melon stuffed with pork
Calculation:
Before cooking, decide how many portions to make. One portion serves exactly 2 people.
Per portion:
- Ground pork 300g
- Egg 1 (optional; some people may find it a bit eggy)
- Winter melon 200g
- Chopped scallion (one stalk, about 20g)
- Ground pepper 5g
- Light soy sauce 10ml
- Starch 5g
- Starch slurry 25g (25g starch, 50ml water)
- Minced scallion and ginger (3-4 slices of ginger, about 30g; use the white part of the scallion above)
- Salt 20g
- When taking out the steamed dish, be careful: the plate is very hot.
- Reference: [Bilibili video](https://www.bilibili.com/video/BV1oF411F7wD?spm_id_from=333.337.search-card.all.click&vd_source=9f568660d497311d3f945e5dce319705)