Pork Filled Chinese Mooncakes

Andy Anderson !


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.

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30 Min
20 Min



2 oz
fresh ginger, roughly chopped
1 medium
scallion, roughly chopped
1/2 c
filtered water, or a bit more to account for some evaporation


1 1/2 c
flour, all purpose
2 Tbsp
lard, unflavored variety
1/2 tsp
salt, table variety
1/4 c
ginger water


1 c
cake flour
3 Tbsp
lard, unflavored variety


1 lb
ground pork
1/2 tsp
salt, table variety
1 Tbsp
1 Tbsp
sesame oil
1/2 tsp
black pepper, freshly ground
4 Tbsp
scallions, finely chopped
1 Tbsp
dry sherry, or sake
1/4 c
ginger water


1 medium


1To 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.
2To 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.
3To make the cake dough, mix the flour with the lard, and mix until thoroughly combined.
4To make the filling, combine all the ingredients in a bowl, and mix well.
5Divide the two dough’s into ten equal parts each. Ten lard dough, and ten cake dough.
6Roll the lard dough pieces into ten circles, about 3-inches in diameter.
7Using your hands, make ten round balls out of the cake dough.
8Take one of the flattened circles of lard dough, and place in the palm of your hand.
9Place 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.
10Roll out the ball to about 5 to 6 inches in diameter.
11Fold it in half, to make a semi circle.
12Fold in half again to make a quarter circle.
13Fold the point of the quarter circle to the opposite side.
14Fold in two sides to the center.
15Pick up the dough and roll into a nice round ball, and then roll back out into a 5 or 6 inch flattened circle.
16Add 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.
17Place the mooncake, seam side down on a lightly greased, or parchment-lined baking sheet.
18Repeat the process for the other mooncakes.
19Place a rack in the middle position, and preheat the oven to 375f (190c).
20Whisk the egg, and brush over the tops of the mooncakes.
21Bake for 20 minutes, or until golden brown. Serve immediately.
22Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese