Pali Pork Hash

Featured in the Honolulu Star-Advertiser on October 26, 2016.



Pali Pork Hash

  • 1/4 pound ground pork
  • 1/4 pound shrimp, peeled, deveined and minced to a paste
  • 1 egg white
  • 2 tablespoons chopped water chestnuts
  • 2 tablespoons chopped green onion
  • 2 tablespoons cornstarch
  • 2 teaspoons low-sodium shoyu
  • 1 teaspoon white sugar
  • 1 1/4 teaspoon minced garlic, divided
  • 2 teaspoons oyster sauce, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sesame oil
  • 25 round dumpling skins
  • Chili garlic sauce to taste


  1. In a medium bowl, mix together pork, shrimp, egg white, water chestnuts, green onion, cornstarch, shoyu, sugar, garlic, oyster sauce, salt and pepper, and sesame oil.
  2. Place about 1 tablespoon of filling into the center of each dumpling wrapper and bring the sides up to the top.
  3. Do not seal the top, as these dumplings are left open.
  4. Place dumplings in a steamer basket.
  5. Set the steamer basket over a pan or wok of boiling water.
  6. Steam for 30 minutes until the pork is cooked through.
  7. Toss with chili garlic sauce and serve in small mason jars.

Makes 25.

Approximate Nutrient Analysis per dumpling (not including Chili garlic sauce to taste):
40 calories, 1.5 g fat, 0 g saturated fat, 20 mg cholesterol, 150 mg sodium, 4 g carbohydrate, 0 g fiber, 0 g sugar, 3 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.