Taiwanese Peppered Pork Pastry

Thanks Lily for sharing the peppered pastry video. I didn't understand everything so I had a friend to translate some of the ingredients. I didn't totally follow the instruction since I have a lot more meat and decided to use all the meat. I've never tried the pork pastry from Taiwan so I'm not sure if my version is similar or not. However, these were pretty good since I ate three for dinner. The dough is light and flaky. The peppered filling was a little spicy and good. The video ask for medium and low protein flour. I didn't have any so I made my own by mixing all purpose flour and cornstarch. The more cornstarch, the harder and crispier the pastry. Next time I might mix a little less cornstarch for medium protein flour so the dough can be more chewy.




Ingredients:

2 lb ground pork
1 lb ground belly pork
1 tbsp dark soy sauce
3 tbsp oyster sauce
2 tbsp sugar
1 tsp salt
1 tsp fish sauce
1 tsp five spice powder
1 tbsp ground pepper
1 tbsp sesame oil
1 1/4 cup water
5 stalks scallion chopped
1/4-1/2 cup sesame
syrup = boil 1/2 cup water + 1/2 slab sugar

Dough 1:

3 cups medium protein flour = 2 c all purpose + 1 c cornstarch
1 tsp instant yeast
1 tsp baking powder
3 tbsp sugar
1 1/4 cup water

Dough 2:

1 c low protein flour = 3/4 c self rising + 1/4 c cornstarch
4 tbsp lard

Method:

1. Mix all the meat together with the spices. Stir until homogeneous and add a little water at a time. Then add in sesame oil. Continue to stir. Wrap and refrigerate for 3 hours or overnight.

2. Mix the dry ingredients for dough 1. Then form a well and slowly add in the water. Knead into a soft dough. Cover for 1 hr and let it double.

3. Mix the lard with the low protein flour for dough 2. Knead into a dough. Roll out and cut into 16 pieces.

4. After dough 1 double. Roll out and cut into 16 pieces.

5. Using dough 1 and wrap dough2. Roll it flat. Then roll into a swiss roll. Then pinch the two end to the middle and roll it out again. Again roll into a swiss roll. Then pinch two ends to the middle and then flatten.

6. Place meat in center of flatten dough and add in scallions. Wrap and then dip the smooth side in the syrup and then on the sesame. Then place on a nonstick pan. Let the dough rest in the oven for about 10 minutes. Then turn on the oven for 350 F. Bake for 20 minutes or until golden brown.

7. Serve hot.