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.
Nutrition Information
Amount per serving
Sodium250mg
Total Fat29g
Saturated Fat14g
Protein11g
Cholesterol110mg
Total Carbohydrate27g
Dietary Fiber1g
Sugars1g
Calories410