Steamed Patties
The Incredibly Flavorful And Healthy Dish Steamed Patties

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Steamed Patties

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Adjust Servings:
For the Dough:
3 Cups Plain Flour
1 tsp Salt
1 Egg
1 Cup Water
For the stuffing:
750 gm Minced Meat
2 Medium Onions finely chopped
1 tsp Black Pepper ground
2 Chicken Cube
3 tbsp Water
  • Healthy
  • 1 hr 50 min
  • Serves 5
  • Medium


  • For the Dough:

  • For the stuffing:



Steamed Patties are a delightful and healthy dish that originates from Asian cuisine, particularly in countries like China, Nepal, Tibet, and India. What makes Steamed Patties special is their cooking method. Unlike traditional fried patties, steamed patties are cooked by steaming, which helps retain the flavors and nutrients of the ingredients without adding excess oil. 

Steamed Patties are a versatile and flavorful dish that can be enjoyed on their own or as part of a larger meal. Whether served as an appetizer, snack, or main course, they are sure to be a hit with family and friends!

Here’s the recipe to make delightful and yummilicious Steamed Patties;



  • In a large bowl, combine flour, salt and egg.
  • Gradually add water and mix the ingredients into a well-combined dough. (Add more water if necessary.)
  • Divide the dough into small-sized portions.
  • Form each portion into balls.
  • Cover and set aside to rest for 1 hour.
  • Combine minced meat with onions, black pepper, and the dissolved Chicken cubes.
  • Set aside.
  • Thinly roll out each dough ball.
  • Stuff it with a teaspoon of the meat mixture.
  • Fold to enclose and seal properly.
  • Repeat with the rest of the balls.
  • Grease a steaming pot with oil.
  • Place the stuffed dough patties in the basket of the steaming pot.
  • Fill half of the steaming pot’s bottom section with hot water.
  • Add a little salt.
  • Cover and seal the pot tightly.
  • Place the pot over medium heat for 50 minutes or until the patties are cooked.
  • Arrange the patties on a serving dish and serve hot.

Nutritional information

150-200 kcal
10-15 g
8-12 g
5-10 g
1-2 g


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