Savoury Suzhou-Style Mooncakes (Minced Pork)

Name: Savoury Suzhou-Style Mooncakes (Minced Pork)
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 4
Cuisine: Chinese
Ingredients: 150 g all-purpose flour (for water dough); 50 g melted butter or lard (for water dough); 60 ml warm water (for water dough); 120 g all-purpose flour (for oil dough); 60 g softened butter or lard (for oil dough); 200 g minced pork shoulder (for filling); 1 tsp light soy sauce (for filling); 0.5 tsp sugar (for filling); 1 tsp Chinese cooking wine (Shaoxing wine) (for filling); 1 tsp cornstarch (for filling); 1 tsp finely chopped ginger (for filling); 1 tbsp chopped scallions (for filling); 0.5 tsp sesame oil (for filling); 1 pinch salt and white pepper (to taste for filling); 1 sprinkle sesame seeds (for topping (black or white))

by J_C • 2026

Why some badges are missing

Not vegan: melted butter or lard → try dairy-free butter
Not vegetarian: melted butter or lard
Not gluten-free: all-purpose flour → try gluten-free plain flour
Not dairy-free: melted butter or lard → try dairy-free butter
Not soy-free: light soy sauce → try coconut aminos
Not low-FODMAP: all-purpose flour → try gluten-free plain flour
Not low-histamine: light soy sauce → try coconut aminos
Not low-GI / diabetic-friendly: all-purpose flour → try wholemeal flour
Not kidney-friendly: melted butter or lard

Based on listed ingredients — always check labels for allergies.

About this recipe

A flaky-layered Chinese pastry from Suzhou, filled with seasoned minced pork shoulder and wrapped in butter-enriched laminated dough. These savoury mooncakes are traditionally enjoyed as a snack or light lunch.

Prep

20m

Cook

20m

Rest

30m

Serves

Rating

—

Total time · 40m

Ingredients

Kitchen Help

Shopping list

150 g all-purpose flour — for water dough
50 g melted butter or lard — for water dough
60 ml warm water — for water dough
120 g all-purpose flour — for oil dough
60 g softened butter or lard — for oil dough
200 g minced pork shoulder — for filling
1 tsp light soy sauce — for filling
0.5 tsp sugar — for filling
1 tsp Chinese cooking wine (Shaoxing wine) — for filling
1 tsp cornstarch — for filling
1 tsp finely chopped ginger — for filling
1 tbsp chopped scallions — for filling
0.5 tsp sesame oil — for filling
1 pinch salt and white pepper — to taste for filling
1 sprinkle sesame seeds — for topping (black or white)

Instructions

Step by step

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

Per serving

serves 4

Calories

491kcal

Protein

20.4g

Carbs

35.5g

Fat

26.4g

Fibre

1.1g

Sugar

0.5g

Sodium

505mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More Chinese recipes →#snacks #pork #Meat #Chinese #lunch