Serves 10
60 min
Savory Pork Mooncake
Recipe GLPR26d5b8cfcbabcd
Golden-baked savory mooncakes with a tender, flaky pastry crust made from layered lard dough and a rich, aromatic ground pork filling infused with ginger, scallions, and sesame oil. A traditional Asian-inspired handheld treat that balances savory flavors with a delicate, buttery texture.
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Ingredients
1½ cups all-purpose flour
2 tablespoons lard
½ teaspoon salt
¼ cup water
1 cup cake flour
3 tablespoons lard
1 pound ground pork
½ teaspoon salt
1 tablespoon light soy sauce
1 tablespoon toasted sesame oil
¼ teaspoon ground white pepper
4 tablespoons scallion, finely chopped
1 tablespoon Shaoxing wine
1 scallion
1 slice (1/8 inch thick) fresh ginger
½ cup water
1 egg
Directions
Prepare the lard dough by sifting together the all-purpose flour and 1/2 teaspoon salt in a large bowl. Cut in the 2 tablespoons of lard, working it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add 1/4 cup water gradually and knead the mixture until a smooth, cohesive dough forms. Set aside.
Prepare the lard cake by combining the cake flour and 3 tablespoons of lard in a separate bowl. Mix them together until well combined and the mixture holds together when pressed. Set aside.
Make the ginger-scallion water by placing 1 scallion and the ginger slice into a blender with 1/2 cup water. Blend until the mixture is completely pureed. Pour the mixture through a fine mesh strainer, pressing gently to extract the liquid while discarding the fibrous solids. Set the ginger-scallion water aside.
Prepare the pork filling by combining the ground pork, 1/2 teaspoon salt, light soy sauce, toasted sesame oil, ground white pepper, finely chopped scallion, Shaoxing wine, and ginger-scallion water in a medium bowl. Mix thoroughly until all ingredients are evenly distributed. Set aside.
Divide the lard dough into 10 equal portions by rolling it into a log approximately 1/2 inch in diameter and cutting into 10 equal pieces. Divide the lard cake into 10 equal portions by rolling it into similar-sized pieces. Keep both sets covered to prevent drying.
For each mooncake, flatten one portion of the lard dough with your palm and roll it out to approximately 3 inches in diameter using a rolling pin. Place one portion of the lard cake in the center. Fold the dough edges up around the lard cake and seal, then roll the entire bundle into an oval shape approximately 1/8 inch thick.
Starting from one long side of the oval, tightly roll the dough into a cigar shape. Using a rolling pin, flatten the rolled dough into a thin ribbon. Roll the ribbon into a short cylinder, then flatten it again and roll into a round approximately 1/8 inch thick. This creates the laminated texture. Repeat with all 10 portions.
Divide the pork filling into 10 equal portions. Place one portion of filling in the center of each round dough. Gather the edges of the dough upward and pinch tightly to seal, ensuring the filling is completely enclosed. Turn each mooncake seam-side down onto a lightly greased baking sheet.
Preheat the oven to 375°F (190°C). In a small bowl, whisk the egg together until completely blended. Using a pastry brush, apply the egg wash evenly to the top and sides of each mooncake.
Bake the mooncakes at 375°F (190°C) for 20 minutes or until the pastry is golden brown. Remove from the oven and serve warm.
