Directions

• Step 1
  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.
• Step 2
  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.
• Step 3
  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.
• Step 4
  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.
• Step 5
  Preheat oven to 400°F. Prepare a baking sheet with parchment paper.
• Step 6
  Roll dough to ¼” thickness and use a 3½” round cookie cutter to cut dough into rounds. Roll each circle to a 4” diameter.
• Step 7
  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.
• Step 8
  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.
• Step 9
  Serve and refrigerate leftovers.