Stuffed Bitter Melon is a classic dish in Chinese home cooking and one that holds a special place in my heart. 

Growing up, my mother would often make it, filling the melon rings with minced meat mixed with dried shiitake mushrooms for extra fragrance and depth. The slight bitterness of the melon balances beautifully with the savory filling, and when steamed, the flavors come together in the most comforting way. A drizzle of black bean sauce takes it to another level, making it a dish that’s both hearty and unforgettable. 

Bitter melon is also a vegetable with multiple health benefits. If you are looking for an innovative way to cook, don’t skip this stuffed bitter melon recipe.

In this post, I’ll be sharing my family’s version of this beloved recipe with you.

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Ingredients required for stuffed bitter melon:

• Bitter melon: Choose bitter melons that are straight, as they are much easier to slice into even rings. Medium-sized ones, about 2 inches in diameter, are just the right size for stuffing with minced pork.
• Minced meat. The main ingredient for the stuffed bitter melon is minced pork. However, chicken and beef are suitable alternatives. It’s best to use minced pork with about one-quarter fat, as this gives the filling a juicier texture and makes it more tender.
• Mushrooms. Dried shitake mushroom has a rich umami and aromatic flavor. Its meaty and chewy texture is great to pair with the soft and tender minced meat. 
• Seasonings. The seasoning is kept simple, using classic Cantonese staples such as light soy sauce, oyster sauce, and a splash of Shaoxing wine.
• Aromatic. The aromatics are quite standard, with ginger, garlic, and onion forming the base. The minced pork can be pretty compact and firm on its own. Therefore, it is good to add some chopped onion to make the stuffing lighter and softer.
• Others: I also like to add a bit of diced carrot to add a pop of color.

1. How to make stuffed bitter melon

a. Prepare the bitter melon

• Trim off both ends of the bitter melon, then slice it into rings about ¾ inch (2 cm) thick.
• Using a metal spoon, scoop out the seeds from the center of each ring and gently scrape the inner surface until it is clean and smooth.
• Transfer the bitter melon rings to a large bowl. Sprinkle them with about one teaspoon of salt and mix well to coat evenly. Let the rings sit for 15 minutes to draw out the excess bitterness.
• After resting, rinse the bitter melon thoroughly under running water to remove any remaining salt, then drain it well before cooking.

b. Prepare the stuffing

• Place all the ingredients and seasonings listed in the recipe into a large mixing bowl. At first, the mixture may seem loose and won’t hold together well, but as you continue mixing, it will gradually turn into a sticky paste.
• Cantonese cooks often use a simple but effective technique to speed up this process: scoop up the meat paste with your palm and firmly slap it back into the bowl repeatedly. This action breaks down the meat proteins, giving the filling a springier texture while also helping it bind together. It is ready when the paste feels sticky and the meat is no longer sticking to the sides of the bowl.

c. Steam the stuffed bitter melon

• Divide the stuffing into 1-ounce portions and shape each into a ball. Gently press the filling into the center of each bitter melon ring, making sure to pack it firmly so it holds together during steaming. Filling the rings slightly beyond the rim to create a small dome helps the filling stay in place even as the meat paste shrinks a little while cooking.
• Arrange the stuffed bitter melon rings on a steaming tray with raised edges to catch the flavorful juices released during steaming.
• Set up your steamer by placing a steaming rack in a wok (or use a dedicated steaming set if you steam often). Steam the bitter melon over medium heat for 15 minutes, or until fully cooked. Transfer to a serving plate, drizzle the collected gravy over the top, and serve hot.

d. Serve with black bean sauce (optional)

Black bean sauce goes perfectly with bitter melon. You can improve the store-bought black bean paste by adding garlic and wine:

• Grind 2 tablespoons of black bean paste with a mortar and pestle or the flat side of a knife until smoother, as some pastes can be quite coarse.
• Transfer the paste to a small pan and add 2 cloves of chopped garlic, 1 tablespoon of Shaoxing wine, and 2 teaspoons of oil. Cook until fragrant.
• In a separate bowl, make a thin cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water. Slowly pour the slurry into the pan while stirring, adding just enough until the sauce reaches your desired consistency.

Continue to Content

Stuffed bitter melon recipe

Yield: 18 stuffed bitter melons

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This bitter melon recipe with stuffed minced pork is a drool-worthy Cantonese dish to include in your dinner rotation.

It slightly bitter and refreshing flavor paired perfectly with the stuffing with minced meat and mushrooms.

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Ingredients

• Ingredients A (For the stuffing)
• 450g minced pork
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp minced ginger
• 2 tsp minced garlic
• 1 tbsp Shaoxing wine
• 1/2 tsp salt
• 1/2 tsp ground white pepper
• 3 medium-sized dried shitake mushrooms, soak and diced
• 1 small onion, finely diced
• 1 tbsp finely diced carrot
• Ingredients B (bitter gourd)
• 2 medium-sized bitter gourd
• 1tsp salt
• Ingredients C (Black bean sauce - optional)
• 2 clove garlic
• 2 tbsp store-bought black bean paste
• 1 tbsp Shaoxing wine
• 2 tsp oil
• 1 tsp cornstarch (mixed with 2 tbsp of cold water)

Instructions

1. Remove both ends of the bitter melon, then cut into rings of about 3/4 inch (2cm) height.
2. Remove the seeds and scrape the inner surface with the spoon until it is clean.
3. Sprinkle a large teaspoon of salt on them and mix well. Let it rest for fifteen minutes.
4. Remove the bitter melon from the salt solution. Rinse away the salt with water.
5. Mix all the ingredients A in a large mixing bowl. Leave up the meat paste and repeatedly smash it back to the bowl until it is well combined, sticky, and pasty.
6. Divide the stuffing into one oz portions. Press the stuffing to fill up all the space in the ring.  The amount should be slightly more than it can contain to form a small dome on the top.
7. Place the stuffed bitter melon rings in a steaming tray.
8. Steam over medium heat for fifteen minutes.
9. Remove the stuffed bitter melons and place them on a serving plate. Drizzle the gravy on top and serve. 

Black bean sauce (optional):

1. Grind 2 tbsp of black bean paste and garlic with a mortar and pestle. 
2. Place it in a small pan, add 1 tbsp of Shaoxing wine, and 2 tsp of oil. 
3. Thicken the sauce with the cornstarch slurry until it reaches the desired consistency you want.

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Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 297mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 7g

This data was provided and calculated by Nutritionix on 5/12/2021

Tips to make the best stuffed bitter melon

• Salting the bitter melon helps reduce its bitter flavor by drawing out excess water and bitterness. After a short while, you’ll see moisture on the surface, which indicates that the bitterness is being released.
• Hairy melon is another popular item in Cantonese cooking and can be used as an alternative to bitter melon. The preparation is the same, but since hairy melon isn’t bitter, there’s no need to treat it with salt beforehand.

Related recipes to stuffed bitter melon with minced meat

You will love to try the following recipes if you like this stuffed bitter melon recipe.

• Braised bitter gourd with chicken is a classic home-cooked dish hugely popular among Chinese households in Malaysia. The bitter notes from the bitter gourd combined seamlessly with the tender chicken after absorbing all the black bean sauce.
• This winter melon soup recipe is adapted from my mother’s recipe, which she cooked for our family when I was young. Try it if you like melon!