Chinese Steamed Pork Patty with Dong Cai

Rinse the dong cai in several changes of water to remove excess salt. Squeeze it very dry, finely chop it, and place it in a mixing bowl with the ground pork.

Add the water, Shaoxing wine, light soy sauce, white pepper, sesame oil, cornstarch, and sugar to the pork mixture.

Using chopsticks or a sturdy spoon, stir briskly in one direction until the mixture turns sticky, smooth, and cohesive. Fold in the chopped scallions.

Transfer the pork mixture to a shallow heatproof bowl or rimmed plate. Spread it into an even layer so it cooks evenly and the juices stay contained.

Bring the water in a steamer to a full boil. Place the dish in the steamer, cover, and steam over high heat for about 15 minutes, or until the pork is fully cooked through.

Serve immediately with steamed rice, spooning the savory juices from the bowl over the rice.