Hawaiian pork hash is a steamed dumpling with ground pork, water chestnuts, soy sauce, sesame oil, and ginger folded into wonton wrappers — done in 30 minutes flat. It makes 24 pieces from one pound of pork, which means it scales easily when you need to feed more than just your household. If you want something hands-on but genuinely fast, this is a solid weeknight option.
The short version of why this works
Two things matter here. First, mixing the filling thoroughly — not just stirring it — develops enough protein binding that the dumplings hold their shape in the steamer without falling apart. Give it a full minute of vigorous mixing. Second, the water chestnuts stay crunchy even after steaming, which keeps the texture from going dense and heavy. That contrast is the whole point of including them, so chop them fine enough that every bite gets some, but not so fine they disappear into the pork.
About the ingredients
- Water chestnuts: Canned work perfectly here — drain and pat them dry before chopping or they’ll add unwanted liquid to the filling. Fresh water chestnuts are crunchier but harder to find and require peeling.
- Wonton wrappers: Look for them in the refrigerated section near tofu or produce. Square wrappers are standard; round gyoza wrappers also work and give a slightly cleaner fold. Keep unused wrappers under a damp paper towel while you assemble — they dry out fast.
- Ground pork: Higher fat content (around 20%) keeps the filling juicy after steaming. Extra-lean pork can turn rubbery.
If something goes sideways
- Dumplings sticking to the steamer basket: Line the basket with parchment paper or lightly oiled cabbage leaves before placing the dumplings in. Skipping this step is the most common reason they tear when you try to lift them out.
- Wrappers splitting open during steaming: The filling was overpacked or the edges weren’t sealed firmly enough. Use no more than one tablespoon of filling per wrapper and press the pleated edges together with damp fingers — dry wonton skin won’t stick to itself.
- Filling is watery and loose: The water chestnuts weren’t dried after draining, or the onion released moisture into the mix. If the filling looks wet before wrapping, stir in a teaspoon of cornstarch to absorb the excess liquid.
- Pork is cooked through but wrappers are gummy: The steam wasn’t hot enough, or the pot ran low on water mid-cook. Make sure the water is at a full boil before the basket goes in, and check the water level if you’re steaming multiple batches.
- Dumplings are sticking together in the basket: They need at least a half-inch of space between them — they puff slightly as they steam. For a large batch, work in two rounds rather than crowding the basket.
Keeping and reheating
Cooked dumplings keep in an airtight container in the fridge for up to 3 days. To reheat, steam them again for 3 to 4 minutes — microwaving works in a pinch but makes the wrappers tough. For longer storage, freeze uncooked assembled dumplings on a parchment-lined sheet until solid, then transfer to a zip bag; they’ll keep for up to 2 months. Steam from frozen for 14 to 15 minutes with no thawing needed. Skip any dipping sauce garnish on the plate if you’re reheating a crowd-sized batch — not worth the extra dish.
Hawaiian Pork Hash
Equipment
- Steamer basket
- Mixing bowl
- Sharp knife
- Cutting board
Ingredients
- 1 pound ground pork preferably organic
- 1 cup water chestnuts finely chopped
- 1 small onion finely diced
- 2 tablespoons soy sauce low-sodium preferred
- 1 tablespoon sesame oil
- 1 teaspoon ginger freshly grated
- 24 pieces wonton wrappers
Instructions
- In a large mixing bowl, combine ground pork, chopped water chestnuts, onion, soy sauce, sesame oil, and ginger. Mix thoroughly until all ingredients are well incorporated.
- Place a wonton wrapper on a clean surface. Add about one tablespoon of the pork mixture to the center of the wrapper.
- Fold the wrapper around the filling, pinching the edges to seal and form a small, cup-like shape. Repeat with the remaining wrappers and filling.
- Place the dumplings in a steamer basket, ensuring they do not touch. Steam over boiling water for about 10 minutes, or until the pork is cooked through.
Notes
- For a spicier kick, consider adding a pinch of chili flakes to the pork mixture.
- If you prefer a vegetarian version, substitute ground pork with finely chopped mushrooms and a handful of julienned carrots.
Nutrition
Frequently asked questions
Can I assemble these ahead of time before guests arrive?
Yes — you can assemble the dumplings up to 24 hours in advance and refrigerate them on a parchment-lined tray, covered loosely with plastic wrap. Keep them in a single layer so they don’t stick together, and steam them straight from the fridge when you’re ready.
How do I double or triple the recipe without things getting chaotic?
Mix the filling in a large bowl and portion it all before you start wrapping — assembly goes much faster when you’re not stopping to mix more filling mid-batch. You can steam multiple batches back-to-back and hold finished dumplings in a low oven (200°F) on a baking sheet for up to 20 minutes while the rest cook.
Do I need a bamboo steamer, or will any steamer work?
Any steamer basket that fits over your pot works fine. A metal steamer insert, a collapsible vegetable steamer, or even a heat-safe plate set on a small rack inside a lidded pot with an inch of water will all do the job. The key is a tight-fitting lid to keep the steam in.
What dipping sauce goes with these?
A simple mix of soy sauce and a few drops of rice vinegar is enough. If you want more heat, add chili oil or a small spoonful of chili garlic paste — both are pantry staples that take no extra prep time.
Can I make these with shrimp instead of pork, or mix the two?
A half-and-half mix of ground pork and finely chopped raw shrimp is a common variation and works well with the same ratios of soy sauce, sesame oil, and ginger. All-shrimp filling cooks faster — check at 7 minutes instead of 10 — and the texture will be firmer and slightly bouncier than pork alone.
More quick recipes to try
- Quick Ginger Scallion Wontons
- Spicy Korean Rice Cakes
- Weeknight Sushi Bake Recipe
- Sesame Crusted Ahi Tuna