Have ravenous teens that are always hungry? Make this Hawaii Pork Hash recipe! It’s the perfect delectable bite of goodness that is sure to satisfy they’re after school or snack time hunger.
In Hawaii, there’s a popular shumai (Chinese dumpling) that is called pork hash. When I was younger, I ate loads of it from my go-to lunch place, Patti’s Chinese Kitchen in Ala Moana Center. It was my favorite place to eat and my standard lunch was three pork hash, a manapua, and on rare occasions a rice cake too. Oh, the wonderful memories. Unfortunately, Patti’s closed after 40 years of business. Can we have a moment of silence?
Anyway, I could go on and on about the local stores that have left Ala Moana, but we’re here to talk about pork hash or shumai. These tasty little bites of pork and shrimp wrapped in round dumpling wrappers are delicious and dangerously addictive. So be warned, you may want to double this recipe and freeze some for later.
Hawaii Pork Hash Recipe – Pork and Shrimp Shumai
This recipe makes about 55 – 60 bite sized pork hash and is my bulk version. To cut down on cost, I have used more pork to shrimp ratio, but the texture will be firmer.
- As a personal preference, I use my food processor to cut the shrimp into tiny bits. To me, it makes for a fluffier pork hash. If you prefer larger shrimp bits in the pork hash, do a coarse chop with a knife.
- Since I chop the shrimp into smaller bits, I like add chopped water chestnuts for a textural crunch.
- Chop green onions.
- Grate ginger.
- Soak and chop the shiitake mushrooms.
Mixing the Filling
Once all the ingredients are prepped, add everything into a large bowl and mix REALLY well. Everything needs to be well incorporated and evenly distributed. Some cooks will even throw the mix against the bowl at least 15-20 times because they swear it produces a fluffier pork hash. I’ve tried it and didn’t notice a difference, so I tend to skip it.
Forming the Pork Hash
After the pork hash filling is mixed, add about two level teaspoons into the middle of a dumpling wrapper. Bring the wrapper sides up around the filling and push it down into the wrapper with the spoon. Place the pork hash into a steamer lined with parchment paper or cabbage. Push it down slightly to flatten the bottom. Place the steamer over boiling water, cover, and steam for 12-15 minutes. Makes about 45 – 50 pork hash.
- Place the filling into the refrigerator for 30 minutes to firm up. It makes the filling easier to work with.
- Square won ton wrappers can be substituted. Just push the pointed corners into the top of the pork hash or cut the corners (round off) prior to wrapping.
Steamed Pork Hash
Pork hash is best served right after cooking and my favorite way to eat pork hash is slathered in green onion and ginger sauce (shown). But you can eat it with plain soy or a sriracha/soy sauce like my youngest kids or skip the sauce and toss these into a bowl of saimin. Bottom line…eat it the way you like and enjoy!
Pork Hash – Pork & Shrimp Shumai
|Serves||40 - 50 pieces|
|Prep time||20 minutes|
|Cook time||15 minutes|
|Total time||35 minutes|
|Meal type||Appetizer, Side Dish, Snack|
- 1 Pound ground pork
- 1 Pound shrimp (peeled, deveined, and chopped)
- 4 Large shiitake mushroom (soaked and chopped)
- 1 egg
- 1/4 Cup (heaped) water chestnut (chopped)
- 1/4 Cup (heaped) green onions (chopped)
- 2 1/2 teaspoons sherry
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 3 teaspoons corn starch
- 1 1/2 teaspoon ginger (finely grated)
- 1 1/4 teaspoon sugar
- 1 1/4 teaspoon sesame oil
- 1/4 teaspoon salt
- 1 Package round dumpling wrappers
- Place filling in the refrigerator to firm up to make it easier to handle.
- For a less chunky filling, use a food processor to mince/chop the shrimp.
- If the shiitake mushrooms are small, use 6.
- A rice cooker steamer can be used to steam the pork hash.
- The pork hash is best freshly cooked, but can be frozen uncooked and steamed when ready. Otherwise, cook all the pork hash, cool, and store in an airtight container in the fridge for up to 3 days. To warm, cover with a damp cloth and reheat in the microwave.
- Unused dumpling wrappers can be frozen.
- Can make up to 50 - 60 pork hash if wrappers are filled with less filling. This will require two packages of wrappers.
|Choose a pot or pan that your steamer will fit nicely on. Fill it with water and bring to a boil. Line the steamer with cabbage/lettuce or parchment paper with cut out holes.|
|Prep the all the ingredients that need to be chopped or grated. Add the prepped ingredients and the remaining filling ingredients into a large bowl and mix well. The filling should look sticky and pasty.|
|Add about 2 teaspoons into the center of a dumpling wrapper and bring the sides of the wrapper up around the filling. Use the spoon to push down the filling into the wrapper. Place the pork hash into the steamer and push down slightly to create a flat bottom. Leave about a 1 inch space between each pork hash. Cover and steam for 12 -15 minutes. Serve hot with your favorite sauce.|