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


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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

How to Make Pork Filled Chinese Mooncakes


  • 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.

Printable Recipe Card

About Pork Filled Chinese Mooncakes

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

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