If you’ve ever had a Chinese mooncake, you might be familiar with the sweet variety that you can purchase in a gift box, and send to your friends, as a gift for the Mid-Autumn Moon Festival. This variety is not sweet, but a savory.
I only have one image to share with you; however, the next time I make these, I will update the recipe with more images.
Well, you ready to get cooking… Let’s go into the kitchen.
To make the ginger water, add all the ingredients to a pot and bring to a simmer. Allow to simmer for 15 minutes. Then, strain through a mesh strainer, discard the solids, and allow to cool before using.
To make the lard dough, combine the flour, salt and lard together until well mixed. Then add the ginger water a bit at a time, and kneed the dough until smooth and elastic.
To make the cake dough, mix the flour with the lard, and mix until thoroughly combined.
To make the filling, combine all the ingredients in a bowl, and mix well.
Divide the two dough’s into ten equal parts each. Ten lard dough, and ten cake dough.
Roll the lard dough pieces into ten circles, about 3-inches in diameter.
Using your hands, make ten round balls out of the cake dough.
Take one of the flattened circles of lard dough, and place in the palm of your hand.
Place one of the round balls of cake dough in the middle and then carefully wrap the flattened lard dough around it. You should now have a nice big ball.
Roll out the ball to about 5 to 6 inches in diameter.
Fold it in half, to make a semi circle.
Fold in half again to make a quarter circle.
Fold the point of the quarter circle to the opposite side.
Fold in two sides to the center.
Pick up the dough and roll into a nice round ball, and then roll back out into a 5 or 6 inch flattened circle.
Add one tenth of the filling to the middle of the dough, and wrap the dough around the filling. Gather all the edges together, and then pinch closed.
Place the mooncake, seam side down on a lightly greased, or parchment-lined baking sheet.
Repeat the process for the other mooncakes.
Place a rack in the middle position, and preheat the oven to 375f (190c).
Whisk the egg, and brush over the tops of the mooncakes.
Bake for 20 minutes, or until golden brown. Serve immediately.