Steam Squid Winter Fungi Pork Meat Pie by Chef Daddy – Homemade #StayHome


My dad, aka “Chef Daddy” loves to cook. He has a number signature dishes that he makes that are rarely available at restaurants. It’s simple home made dishes that requires lots of efforts but not high enough demand for restaurants chefs to put in the work to serve to their customers.

Recently, I posted this steam squid winter fungi meat pie on Instagram and my followers asked for the recipe. When we posted the dish, we didn’t anticipate anyone will ask for the recipe. But no worries, Chef Daddy has made a fresh batch of this meat pie and he took the time to prepare, wrote down the notes and took photos so that I can post it here in this MoVernie BLOG and share his master piece with you!

Scroll down below to check out Chef Daddy’s recipe.

Chef Daddy’s Recipe – Steam Squid Winter Fungi Pork Meat Pie.

1. Soak dried squid and winter fungi in water for a few hours until they are soften.

2. Remove skin from soft squids and remove stems from the winter fungi (the black mushrooms as seen in the photo below).

NOTE: You can purchase these dried squids and winter fungi at grocery stores or Chinese shops that sells herbs and other dried natural plants.

3. Sprinkle about 2 ml of salt and some white pepper onto the minced pork and stir well.

4. Chop squid and winter fungi into small cubes and add them into the minced pork and stir evenly.

5. Add 2 table spoon of light soy sauce and corn starch into the mixture and stir well.

6. Add 1 tea spoon of cooking oil and 1 tea spoon of sesame oil into the minced pork with the squid and winter fungi and stir to a rubbery-like texture mix.

7. Drop little drops of cooking oil onto the 2 plates to form a coating to reduce the stickyness for ease of washing afterwards.

8. Then spread the mixture into the 2 oil coated plates.

9. Cover the plates with plastic wrap and steam in a wok of boiling water for 15 minutes.

9. The meat pie should be steamed from the boiling temperature for 15 minutes (use a timer if necessary as you DON’T want the meat pie to be overcooked and dry out). Of course, use your own judgement on how long to steam the meat pie as you don’t want the pork to be undercook, but observe your meat pie.

10. When the meat pie is ready, sprinkle some chopped green onions (only if you are not allergic or hate green onions) onto the cooked pork meat pie and you are ready to serve. I personally love the green onions on top of the meat pie, it’s more photogenic and it’s more delicious.

MoVernie TIP: Steam some white rice. It’s the best perfect combo when indulging this steam pork meat pie, make sure to use a spoon and add the sauce onto the steam rice, coz those meat sauce came out of the fresh meat pie. You will thank me for this TIP. And you are welcome!

Special thanks to my dad, aka Chef Daddy for preparing this steam meat pie for me to blog, plus taking photos and writing notes. 

If you decide to make this at home, make sure to snap a photo and let me see your final product. If you have any questions or suggestions about this meat pie, feel free to reach out to me as well. Until next time, MoVernie is outta here!


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