Chinese mooncake (yue bing)—traditional version

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Laminating the dough yields a tender, flaky pastry. Using butter in place of traditional lard makes this recipe more accessible và easier to lớn manipulate. Coating the dough with an egg glaze guarantees a glossy, evenly golden-brown surface.

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These classic savory mooncakes, with their rich ground pork filling và crisp, flaky pastry, are surprisingly easy to make. This style of mooncake originates from Suzhou, near Shanghai, and are typically found in both savory and sweet (black or white sesame) varieties. In this recipe, butter has been substituted for the more traditional lard. This dish is part of our seven-course Mid-Autumn Festival feast.


For the Dough:

8 ounces (about 1 một nửa cups) all-purpose flour

1 whole stick plus 2 tablespoons unsalted butter, divided

1/2 cup ice cold water

For the Filling:

14 ounces minced pork

1/2-inch knob ginger, finely chopped (about 2 teaspoons)

6 scallions, trắng parts only, finely chopped (about 1/4 cup)

4 teaspoons Shaoxing wine

Kosher salt

1 tablespoon cornstarch

1 teaspoon trắng pepper

1 teaspoon sugar

1 tablespoon sesame oil

For the Egg Glaze:

1 large egg, beaten with 2 teaspoons water


For the Dough: Rub 2 tablespoons butter into flour with fingertips until mixture resembles breadcrumbs. địa chỉ cửa hàng ice water in small increments until dough just comes together & knead gently until smooth. Size dough into a disk, cover with plastic wrap, và chill in fridge for 30 minutes.


Remove dough from fridge & roll into a rectangle approximately 12- by 4-inches. Place remaining stick of butter between 2 sheets of parchment paper & roll into an approximate 3- by 3-inch square.


Place butter in center of dough. Fold vị trí cao nhất edge of the dough over butter. Fold bottom edge over, so that the dough is folded in thirds like a letter. Roll dough out into a 12- by 4-inch rectanble và fold in thirds again. Refrigerate for 30 minutes.


Remove from refrigerator & place on a slightly floured surface. Roll dough out into a 12- by 4-inch rectanble and fold in thirds again. Refrigerate for 30 minutes. Meanwhile, make the filling


For the filling: In a large bowl, combine pork, ginger, scallions, Shaoxing wine, 1 teaspoon salt, cornstarch, trắng pepper, sugar, và sesame oil. Place a dime-sized amount of filling on a microwave-safe plate và microwave until cooked through, about 10 seconds. Taste and add more salt to pork filling mixture as necessary. Refrigerate until ready to lớn assemble.

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To Assemble: Remove dough from refrigerator và roll out lớn 1/4-inch thickness. Using a 3 1/2-inch cookie cutter, cut as many circles as possible from dough. Roll each circle out lớn a 4-inch diameter.


Adjust oven racks khổng lồ lower và upper middle positions và preheat oven lớn 400°F. Place approximately one tablespoon of pork mixture in center of dough circle. Draw dough edges around filling và pleat edges to size a sealed topknot.


Place mooncake topknot-side-down on a parchment-lined baking tray. Repeat with remaining dough circles. Brush the đứng đầu of each mooncake with egg glaze and bake until golden and crisp, about trăng tròn minutes.


Serve immediately, or bake up lớn three days ahead và refrigerate, covered, until needed. They can be reheated for five minutes in a 350°F.


×Nutrition FactsServings: 4to 5
Amount per serving
Calories662
% Daily Value*
Total Fat 44g56%
Saturated Fat 21g106%
Cholesterol 173mg58%
Sodium 330mg14%
Total Carbohydrate 38g14%
Dietary Fiber 2g6%
Total Sugars 1g
Protein 27g
Vitamin C 2mg8%
Calcium 43mg3%
Iron 3mg19%
Potassium 383mg8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes lớn a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database & should be considered an estimate.)
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