Savoury Suzhou-Style Mooncakes (Minced Pork)

Shopping list

• 150 g all-purpose flour — for water dough

  Sub
• 50 g melted butter or lard — for water dough

  Sub
• 60 ml warm water — for water dough

  Sub
• 120 g all-purpose flour — for oil dough

  Sub
• 60 g softened butter or lard — for oil dough

  Sub
• 200 g minced pork shoulder — for filling

  Sub
• 1 tsp light soy sauce — for filling

  Sub
• 0.5 tsp sugar — for filling

  Sub
• 1 tsp Chinese cooking wine (Shaoxing wine) — for filling

  Sub
• 1 tsp cornstarch — for filling

  Sub
• 1 tsp finely chopped ginger — for filling

  Sub
• 1 tbsp chopped scallions — for filling

  Sub
• 0.5 tsp sesame oil — for filling

  Sub
• 1 pinch salt and white pepper — to taste for filling

  Sub
• 1 sprinkle sesame seeds — for topping (black or white)

  Sub

Step by step

1. 1

   Prepare the filling: Mix the minced pork with soy sauce, sugar, wine, cornstarch, ginger, scallions, sesame oil, salt, and pepper. Stir vigorously in one direction until sticky. Chill in the fridge for 30 minutes.

2. 2

   Make the doughs: Combine water dough ingredients into a smooth ball and let rest. Separately, mix the oil dough ingredients until it forms a soft paste. Divide both into 10 equal portions.

3. 3

   Laminate the pastry: Flatten a piece of water dough, wrap an oil dough piece inside, and roll it out flat into a small oval. Roll it up like a Swiss roll. Turn it 90 degrees, roll it flat again, and roll it up once more. Cut the roll in half or flatten into a round wrapper.

4. 4

   Assemble: Place a chilled ball of meat filling in the center of the flattened pastry wrapper, seal the edges securely, and shape into a round bun. Lightly press down and top with sesame seeds.

5. 5

   Bake: Preheat the oven to 180°C (350°F). Bake for 20 minutes (flipping halfway through if desired) until the pastry layers puff up and turn golden-brown and crisp. Serve warm.