Make Hawaiian PORK HASH At Home | Keeping It Relle

Pork hash is Hawai’i’s take on a classic Chinese steamed dumpling or shumai. So delicious and simple to make in the comforts of your own home. I mean is there anything better than a fresh steamed piece of pork hash straight from the manapua man himself? But nowadays the manapua man can be hard to find. So why not make it yourself at home.

Find recipe details at https://keepingitrelle.com/hawaiian-s...

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Tools used:
Garlic press https://amzn.to/3gkAphh
Bamboo steamer basket https://amzn.to/2Pinlx3

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Pork Hash Recipe
Ingredients:
1/4 pound ground pork
1/4 pound shrimp, diced
2 tablespoon green onion
2 tablespoon water chestnut, diced https://amzn.to/3hSuS1O
1 tablespoon cornstarch https://amzn.to/33iIBem
1 tablespoon mirin https://amzn.to/31nAM4z
1 tablespoon shoyu https://amzn.to/30jWoPV
2 teaspoon oyster sauce https://amzn.to/2DcH3aV
1 teaspoon garlic
1 teaspoon sesame oil https://amzn.to/33jU7pE
1 teaspoon granulated sugar https://amzn.to/2PhVpcI
1 egg
salt/pepper to taste
16 round dumpling wrappers
shoyu and hot mustard for serving https://amzn.to/319A2zC

Directions:
1. Make the filling: To a large bowl add pork, shrimp, green onion, water chestnut, cornstarch, mirin, shoyu, oyster sauce, garlic, sesame oil, sugar, egg, salt, and pepper. Mix until well combined.
2. Assemble the pork hash: Take your thumb and index finger and make a circle shape. Lay a single won ton wrapper over you hand.
3. Place about 1-2 teaspoons of filling on to wrapper.
4. Gently squeeze your index and pointer finger together beginning to close the circle making pleats along the way at the top of the pork hash. Bring your thumb and index finger all the way together, but do not close off the top of the pork hash.
5. Use your 4th and 5th finger to stabilize and flatten the bottom of the pork has. Using a knife or back of a spoon gently press down the filling. Be sure filling goes to the top of the wrapper. If there is more space you can add more filling.
6. While you are filling your wrappers you can start to boil a pot of water.
7. To steam the pork hash: Place pork hash in your steamer baskets of choice and cover with a lid.
8. Steam for about 15 minutes or until the center of the pork filling is at 165F.
9. Serve immediately with a shoyu hot mustard dipping sauce. Sauce can be made by mixing 1 tablespoon shoyu with 1/2 teaspoon of hot mustard powder. If you like it on the spicier side you can add more hot mustard.

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