pork filled chinese mooncakes
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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yield
10 serving(s)
prep time
30 Min
cook time
20 Min
method
Bake
Ingredients For pork filled chinese mooncakes
- GINGER WATER
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2 ozfresh ginger, roughly chopped
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1 mdscallion, roughly chopped
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1/2 cfiltered water, or a bit more to account for some evaporation
- LARD DOUGH
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1 1/2 cflour, all purpose
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2 Tbsplard, unflavored variety
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1/2 tspsalt, table variety
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1/4 cginger water
- CAKE DOUGH
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1 ccake flour
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3 Tbsplard, unflavored variety
- MOONCAKE FILLING
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1 lbground pork
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1/2 tspsalt, table variety
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1 Tbsptamari
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1 Tbspsesame oil
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1/2 tspblack pepper, freshly ground
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4 Tbspscallions, finely chopped
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1 Tbspdry sherry, or sake
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1/4 cginger water
- EGG WASH
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1 mdegg
How To Make pork filled chinese mooncakes
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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.
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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.
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3To make the cake dough, mix the flour with the lard, and mix until thoroughly combined.
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4To make the filling, combine all the ingredients in a bowl, and mix well.
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5Divide the two dough’s into ten equal parts each. Ten lard dough, and ten cake dough.
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6Roll the lard dough pieces into ten circles, about 3-inches in diameter.
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7Using your hands, make ten round balls out of the cake dough.
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8Take one of the flattened circles of lard dough, and place in the palm of your hand.
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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.
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10Roll out the ball to about 5 to 6 inches in diameter.
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11Fold it in half, to make a semi circle.
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12Fold in half again to make a quarter circle.
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13Fold the point of the quarter circle to the opposite side.
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14Fold in two sides to the center.
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15Pick up the dough and roll into a nice round ball, and then roll back out into a 5 or 6 inch flattened circle.
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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.
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17Place the mooncake, seam side down on a lightly greased, or parchment-lined baking sheet.
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18Repeat the process for the other mooncakes.
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19Place a rack in the middle position, and preheat the oven to 375f (190c).
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20Whisk the egg, and brush over the tops of the mooncakes.
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21Bake for 20 minutes, or until golden brown. Serve immediately.
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22Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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