Pork Hash is Hawaii's version of classic Chinese shumai. Fill dumpling skins with pork and shrimp, then steam. Comforting and onolicious!
What Is Pork Hash?
Oh man if you haven't had pork hash yet, you are in for a treat! Pork hash are steamed, open-face dumplings filled with pork and shrimp. They are so delicious (and easy to make).
Pork hash is the Hawaii version of Chinese shumai. Remember how all foods that come to Hawaii get Hawaii-ized?
The Chinese plantation workers brought shumai to Hawaii during the 19th century plantation era. Over many years, shumai was adapted to local flavor styles and taste...and that's how pork hash was born!
Pork Hash In Hawaii
We looooove pork hash in Hawaii. And you can buy pork hash at many different places throughout the islands.
They're typically sold at takeout and grab-n-go spots. You don't really see pork hash on the menu of dine-in restaurants. Unlike Chinese dim sum, pork hash is a to-go type of food item.
The pork hash order typically comes packed in a cardbox box. Take it to the beach, or on a hike, or to grandma's house and eat. Pork hash can be breakfast, lunch, or even just an afternoon snack.
Note: When I make pork hash at home I like to eat it hot, hot, hot from the steamer. But when buying pork hash from any one of these places, I don't mind eating it at room temperature.
Pork Hash Filling
Pork hash filling includes two types of meat:
- Ground pork (get fatty pork if you can)
- Shrimp, peeled and chopped into small pieces
It also includes vegetables:
- Water chestnuts - gives the filling nice texture and crunch
- Green onions, chopped
- Garlic, minced
And four seasoning elements:
- Soy sauce
- Oyster sauce
- Sesame oil
- White pepper (you can sub black pepper, but I really like it with white pepper)
To make the filling, just combine all the above ingredients in a bowl and mix together! So easy ^_^
Wrapping Pork Hash
Unlike Japanese gyoza or Chinese dumplings, we are not so concerned with making perfect and precise pleats and angles when it comes to wrapping pork hash. This is not precious food. It is onolicious food.
You just put the a spoonful of the filling into the center of the wrapper. Use one hand to hold the wrapper and filling. Use the other hand to help form pleats as you wrap the skin around the filling.
I make 6-8 pleats per piece...do what works for you. The dumpling skins function as an open "cup" to fold the filling. The only rule is that you leave the top exposed so that you can see the filling.
The dipping sauce is essential. You cannot eat pork hash plain. I mean you can, but it would be boring. We usually dip pork hash in one of these three options:
- Soy sauce
- Soy sauce mixed with chili sauce.
- Soy sauce mixed with hot mustard. This soy sauce-hot mustard combo is a classic Hawaii style dipping sauce, and is also a popular sauce when eating saimin and dry mein. Definitely give it a try. The hot mustard is invigorating!
Meal Prep Dream
Pork hash freezes very well. It makes for a meal prep dream.
Making the recipe is easy, but requires a good amount of prep. To make the effort "worth it," I often double (or even triple) the recipe below.
Steam however many you'll need for lunch and pack the extra pork hash into individual containers. Make sure you freeze only uncooked pork hash. (Do not cook and then freeze.)
And now you'll have pork hash ready for a meal whenever the craving hits. I usually eat 8 pieces pork hash at a time, so portion them in individual containers of 8 pieces each.
No problem! You can still make this recipe. Just place a metal steaming rack in a big soup pot. Add an inch of water (make sure the water level isn't higher than the rack).
Place the pork hash on a rimmed heatproof plate (make sure the pork hash pieces don't touch each other). Place the plate on top of the rack. Place the lid on the pot and steam away.
Eat it hot from the steamer. Don't wait. Just steam as much as you need. Keep any uncooked pork hash in the freezer and steam as needed.
Leftover cooked pork hash is fine for a few days in the fridge. Reheat in the steamer (preferred) or microwave (place a damp paper towel on top so that the skin doesn't dry out or get rubbery).
Dumpling skins/wrappers come in two shapes: square and round. We use round skins for pork hash - that is the "traditional" style.
But if you have only square wrappers, feel free to make the recipe with square wrappers. It will still be just as delicious.
Pork Hash Recipe
See below and enjoy ^_^
- 1/2 pound ground pork
- 1/2 pound shrimp, peeled and diced
- 1 egg
- 1 can water chestnuts (8 ounces), diced
- 2 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon white pepper
- 1 package round dumpling skins
- First, make the filling! Mix pork, shrimp, egg, water chestnuts, green onions, garlic cornstarch, soy sauce, oyster sauce, sesame oil, and white pepper together in a mixing bowl.
- Now assemble the pork hash. Place a small spoonful of the filling in the center of dumpling skin. Fold the edges up and wrap around the filling, making sure to keep the top open/exposed. Repeat this step until you've used up all the filling.
- Steam for 30 minutes. We use bamboo steamer, but you can also just place the pork has on a plate and steam directly on the plate.
- To eat: dip the pork hash in a soy sauce...or as we usually do in Hawaii, a mixture of soy sauce and hot mustard. Eat hot and enjoy ^_^
Dumpling skins are often sold in packs of 50. This recipe makes 32 medium size pork hash, so you might have some extra dumpling skins left. Freeze (make sure to wrap tight) the skins and save them for a future recipe, or increase the filling recipe to use up all the skins.