Hawaiian pork hash is Hawaii’s local spin on Chinese siu mai — a savory ground pork filling sealed in wonton wrappers and steamed until juicy. This recipe makes 40 dumplings from one pound of pork, which means it’s genuinely built for feeding a group without doubling your stress. The filling comes together in one bowl, and the steaming is hands-off once you get going.
Before you start
Two things will make or break this recipe. First, mix the filling thoroughly — you want the soy sauce, oyster sauce, and white pepper fully worked into the pork so every dumpling tastes the same, not just the ones on top. A minute of firm mixing by hand does this better than a spoon. Second, keep your wonton wrappers covered with a damp paper towel while you work. They dry out fast, and a dry wrapper cracks when you fold it, which means filling leaks into the steamer. Seal each dumpling with a firm press around the edges — water alone won’t hold if the wrapper is dry or the seal is rushed.
If something goes sideways
- Dumplings sticking to the steamer: Parchment or cabbage leaves are in the recipe, but if you’re using parchment, poke a few small holes in it so steam can circulate. Without airflow, the bottoms stay wet and gummy instead of tender.
- Wrappers turning gummy or falling apart: This usually means the steamer is overcrowded. Leave a little space between each dumpling — they puff slightly as they cook and will fuse together if packed too tight.
- Filling is loose and won’t hold its shape: Water chestnuts release moisture as they sit. If your filling feels wet before wrapping, drain the chopped water chestnuts on a paper towel for a few minutes before mixing.
- Pork filling still pink after 15 minutes: Steamer heat varies a lot depending on your pot and lid. If the filling looks underdone, add 3–4 more minutes and check again — the wrappers can handle it. Use a small knife to cut one open to check.
- Dumplings drying out after steaming: If you’re batching these for a crowd, keep finished dumplings covered loosely with a clean kitchen towel while the next batch steams. Leaving them uncovered on a plate lets the wrappers tighten up.
Ingredient notes
- Water chestnuts: Canned water chestnuts work perfectly here — drain and rinse them well before chopping. Fresh ones are harder to find and not necessary for this recipe.
- Wonton wrappers: Look for these in the refrigerated section near tofu or fresh noodles at most grocery stores. Square wrappers are standard and fold easily into the half-moon shape. Skip the garnish of sesame seeds or green onion on top — not worth the extra dish when you’re making 40 of these.
- Oyster sauce: If you need a substitute, hoisin sauce works in the same quantity and keeps the savory depth. It’s slightly sweeter but still good.
- White pepper: Don’t swap in black pepper — white pepper has a different, earthier heat that’s part of what makes these taste right. It’s inexpensive and lasts a long time in the pantry.
Keeping and reheating
Cooked dumplings keep in the fridge for up to 3 days in an airtight container. To reheat, steam them again for 4–5 minutes — microwaving works in a pinch but makes the wrappers rubbery. For longer storage, freeze uncooked assembled dumplings on a parchment-lined baking sheet until solid, then transfer to a zip-top bag. They’ll keep frozen for up to 2 months. Cook straight from frozen; just add 4–5 minutes to the steaming time and check that the filling is fully cooked through before serving.
Hawaiian Pork Hash
Ingredients
- 1 pound ground pork Preferably organic for the best flavor
- ½ cup water chestnuts finely chopped
- 1 large onion finely diced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon ground white pepper
- 40 wrappers wonton skins store-bought or homemade
Instructions
- In a large mixing bowl, combine the ground pork, chopped water chestnuts, diced onion, soy sauce, oyster sauce, and ground white pepper. Mix thoroughly until the ingredients are well incorporated and the mixture appears uniform.
- Lay a wonton skin flat on a clean surface. Place about a tablespoon of the pork mixture in the center of the skin and moisten the edges with water. Fold the skin around the filling, pressing the edges together to seal the dumpling into a half-moon shape. Repeat with the remaining mixture and wrappers.
- In a steamer basket lined with parchment paper or cabbage leaves, arrange the pork hash in a single layer, taking care not to overcrowd. Steam over boiling water for about 10-15 minutes, or until the pork filling is fully cooked and the wrappers are tender and slightly translucent.
Notes
- For a twist, add a pinch of chili flakes to the pork mixture for a subtle kick.
- For dietary adaptation, use minced chicken or turkey instead of pork.
Nutrition
FAQ
Can I make the filling ahead of time?
Yes — the filling can be mixed and refrigerated up to 24 hours in advance. Keep it covered tightly; the flavors actually settle in nicely overnight, and having it ready makes assembly much faster when you’re cooking for a group.
How do I steam these if I don’t have a steamer basket?
A metal colander set over a pot of boiling water and covered with a lid works well. Make sure the colander isn’t touching the water, and line it with parchment or cabbage leaves just like you would a steamer basket.
Can I cook more than one batch at the same time?
If you have two steamer tiers, yes — stack them and swap the trays halfway through so both batches cook evenly. With a single-tier setup, keep finished batches covered and serve them all at once once the last batch is done.
What dipping sauce goes with these?
Soy sauce on its own is the simplest option and works well. A small bowl of soy sauce with a little hot mustard or chili oil stirred in adds heat without any extra prep.
How do I keep wonton wrappers from tearing while I fold them?
Work with one wrapper at a time and keep the rest under a damp paper towel. If a wrapper does crack slightly at the edge, press a small piece of a second wrapper over the gap with a dab of water — it holds fine in the steamer.
Try these next
- Quick and Delicious Homemade Chinese Fried Rice
- Fresh Vegetable Spring Rolls
- Homemade Pork Tamales
- Street Food Magic Crispy Potato Samosas
