Wednesday, September 29, 2010

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.


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


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.


Maylee said...

Yummy! Looks great!

Anonymous said...

yumm. i love asian pastries!

Cristian said...

Hey, I have a doubt, can Caimito/Starapple fruit in a pot? I'm considering buying a couple of them, but not sure if they can flower/fruit in a large pot, any suggestion?

Weng said...

Yummy! Thanks for sharing. I really love Taiwanese street snacks :)

Haley's blog said...
This comment has been removed by the author.
Haley's blog said...

Delete Comment From: ch3rri-blossoms

Haley's blog said...
I know this question doesn't belong here but since this is your most recent post, hopefully you can see this.
Which nursery did you buy your sapodillas from? I've been looking for Alano & Hasya for a bit now but there are not many good ones around (san diego, ca). Online selection isn't that great either.
Your potted collection is insanely cool. Aside from me :) I think you're the only one I know w/interest in INDIAN JUJUBE.
Aren't Santols & Star Apples too big for pots?

ch3rri said...

Hi Haley,

I got the sapodilla from I'm not sure if they send it to CA or not. You might have to call them. Another nursery that sell sapodilla tree and other tropical trees: Pine island nursery and plantogram.

I'm not sure if the star apple/santol will get too big or not but they will have to stay in pots forever because I can't plant them in the ground We will see if it will fruit in a couple years...or die...hehehe

Medifast Coupons said...

These look wonderful, I don't think I have ever had a pork pastry but I am for sure going to try and make them, thanks so much.

Gen Revelation said...

I prefer shredded pork to ground pork, is that an okay substitution?

-fellow food lover Gen

ch3rri said...

I used ground pork. Make sure there are some fat or your pork will be very dry.