Savory Pork Mooncakes Recipe
Savory Pork Mooncakes

This savory, non-traditional mooncake features a delicious pork filling made with fresh ginger and green onions.
Serves: 6Prep: 1 hour 35 minutesCook: 25 minutesTotal: 2 hoursDifficulty: Medium
Serves: 6
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup + 2 Tbsp. unsalted butter, divided
- 1⁄2 cup cold water
- 1⁄2 pound ground pork
- 1⁄2 piece ginger, peeled and grated
- 4 green onions, white parts only, finely chopped
- 1 tbsp. Shaoxing wine
- 1⁄2 tsp. salt
- 1 tbsp. cornstarch
- 1 tsp. sugar
- 1 tbsp. sesame oil
- 1 large egg, beaten with 2 tsp. water
Directions
- Place flour in a large bowl. Cut in 2 tablespoons cold butter until mixture resembles breadcrumbs. Add water, about 2 tablespoons at a time, until dough comes together. Gently knead until smooth. Cover with plastic wrap and refrigerate 30 minutes.
- Remove dough and place on a lightly floured work surface. Roll into a 12”x5” rectangle. Place remaining ½ cup softened butter between 2 sheets of parchment paper and roll into an 8”x3” rectangle. Place the butter in the center of the dough.
- Fold top edge of dough over butter, then fold bottom edge over (dough should be folded in thirds). From the opposite side, roll dough into a 12”x5” rectangle and fold in thirds again. Refrigerate 30 minutes.
- Meanwhile, in a medium skillet over medium heat, brown the pork until crumbled and cooked. Place in a large bowl, then combine with ginger, white parts of green onions, Shaoxing wine, salt, cornstarch, sugar and sesame oil.
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper.
- Roll dough to ¼” thickness and use a 3½” round cookie cutter to cut dough into rounds. Roll each circle to a 4” diameter.
- Place about 1 tablespoon pork mixture in the center of each dough circle. Pull dough around filling and pleat edges to form a sealed topknot.
- Place mooncakes topknot side down and place on prepared baking sheet. Brush each mooncake with egg wash. Bake 20-25 minutes, until golden and crisp.
- Serve and refrigerate leftovers.
Serves: 6
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup + 2 Tbsp. unsalted butter, divided
- 1⁄2 cup cold water
- 1⁄2 pound ground pork
- 1⁄2 piece ginger, peeled and grated
- 4 green onions, white parts only, finely chopped
- 1 tbsp. Shaoxing wine
- 1⁄2 tsp. salt
- 1 tbsp. cornstarch
- 1 tsp. sugar
- 1 tbsp. sesame oil
- 1 large egg, beaten with 2 tsp. water
Directions
- Place flour in a large bowl. Cut in 2 tablespoons cold butter until mixture resembles breadcrumbs. Add water, about 2 tablespoons at a time, until dough comes together. Gently knead until smooth. Cover with plastic wrap and refrigerate 30 minutes.
- Remove dough and place on a lightly floured work surface. Roll into a 12”x5” rectangle. Place remaining ½ cup softened butter between 2 sheets of parchment paper and roll into an 8”x3” rectangle. Place the butter in the center of the dough.
- Fold top edge of dough over butter, then fold bottom edge over (dough should be folded in thirds). From the opposite side, roll dough into a 12”x5” rectangle and fold in thirds again. Refrigerate 30 minutes.
- Meanwhile, in a medium skillet over medium heat, brown the pork until crumbled and cooked. Place in a large bowl, then combine with ginger, white parts of green onions, Shaoxing wine, salt, cornstarch, sugar and sesame oil.
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper.
- Roll dough to ¼” thickness and use a 3½” round cookie cutter to cut dough into rounds. Roll each circle to a 4” diameter.
- Place about 1 tablespoon pork mixture in the center of each dough circle. Pull dough around filling and pleat edges to form a sealed topknot.
- Place mooncakes topknot side down and place on prepared baking sheet. Brush each mooncake with egg wash. Bake 20-25 minutes, until golden and crisp.
- Serve and refrigerate leftovers.
Amount per serving | |
---|---|
Sodium | 250mg |
Total Fat | 29g |
Saturated Fat | 14g |
Protein | 11g |
Cholesterol | 110mg |
Total Carbohydrate | 27g |
Dietary Fiber | 1g |
Sugars | 1g |
Calories | 410 |