Savory Suzhou Mooncakes Ideal Snack and Party Food
Savory Suzhou mooncakes are traditionally made for the Mid-Autumn Festival in China, that celebrates the harvest season. The pastry shells are crisp and flaky. The texture is produced by layering two types of dough with lard in between and rolling. The small pastry shells are stuffed with juicy ground pork, with spices and sweetened soy sauce, then rolled into balls or into small muffin like shapes. The pastries can be cooked on the stove top in a Dutch oven or a heavy, deep cast-iron skillet. They can also be baked in the oven.
The pork is chopped by hand rather than being ground up or using a mince. Both the filling, and the dough, can be made a day or two before and kept in the refrigerator until ready to make. They can be fried, grilled or baked - ready to eat for a quick lunch or delicious snack. The cooked ones can be frozen and reheated.
Savory Suzhou Mooncakes Recipe
Ingredients
For the filling
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1 large scallion, trimmed
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons dark soy sauce
- 1/2 teaspoon ground white pepper
- 1/2 pound (225 g) pork, finely diced
- 1 medium size piece of ginger, minced
For the pastry base dough paste
- 1 cup plus 3 tablespoons (158 g) all-purpose flour
- 1/2 cup (110 g) pork lard or softened unsalted butter
For the second pastry dough
- pinch of salt
- 1 large free range egg
- 2 tablespoons granulated sugar
- 1/2 cup boiling water, plus more as needed
- 3 tablespoons pork lard or softened unsalted butter
- 1 3/4 cups (225 g) all-purpose flour, plus more as needed
Method
To make the filling, combine the sliced ginger, scallion and 1/4 cup water in a blender or food processor and pulse until lightly puréed. Strain through a fine-mesh sieve and set the solids and liquid aside. Place 3 tablespoons of the liquid into a medium size bowl. Add the cornstarch, wine, pork, sugar, both the soy sauces, the sesame oil, salt and pepper and minced ginger to a small bowl and mix well. Divide the meat mixture into 16 balls (each with about 1 rounded tablespoon of the drained mixture). Place the ball, well spaced apart on a greased baking sheet. Cover the balls on the tray with plastic wrap and refrigerate.
Next make the dough paste by mixing the flour and lard with your hands or a wooden spoon until they form a dough. Shape into 16 small balls (each with about tablespoon of dough). Place on a baking sheet, cover lightly with plastic wrap and set aside.
Next make the second dough, by mixing the lard, sugar, flour and salt in a bowl. Slowing pour in the boiling water and mix with a wooden spoon or spatula to form a dough. Allow the dough to cool and then using your hands, knead the dough until it is very smooth and pliable. Divide the dough into 16 balls and cover lightly with plastic wrap and set aside for about 20 minutes.
Heat your oven to 400 degrees F (200 degrees C). Next, assemble the mooncakes by place a ball of the dough (second one) in the palm of one hand and use your other hand to press it into a flat disk. Place a ball of the dough paste (first one) into the center of the disk. Bring the sides of the dough up and around the paste ball, to form a tow layered dough ball. Using a lightly floured rolling pin, flatten each ball of dough into flat, long and thin oval shapes. Then, roll each dough ball into a log, and set aside under plastic wrap Rest for 10 minutes. Roll again and repeat the process of rolling up into a log shape.
Next, shape the logs of dough into balls, press into the palm of one hand to form a disk. Then, place a ball of meat in the center of the disk. Draw the side of the dough around the meat ball and pinch to close, sealing the meat inside. Repeat with all the remaining dough and meat, to make 16 mooncakes. Next, whisk the egg with 1 teaspoon water. Brush the mooncakes all over with the egg wash and roll in sesame seeds. Bake in the preheated oven on greased baking sheets until golden brown (about 25 to 30 minutes). Serve hot with your favorite dipping sauce.
Shanghai Savory Mooncakes with Scallions and Sesame Seeds
Ingredients
for the Pork Filling
- 1 teaspoon salt
- 2 tablespoons honey
- 1/4 cup (50g) sugar
- 1 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1 scallion, finely chopped
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 pound (500 g) pork cut into tiny pieces
for the Soft Dough Paste
- 1/2 cup water
- 2 1/2 tablespoons sugar
- 2 1/4 cups all-purpose flour
- 1/3 cup lard (or vegetable shortening)
for the Pastry Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup lard (or vegetable shortening)
- for Assembling the Mooncakes
- 1/2 cup toasted sesame seeds
- 1 free range egg (for the egg wash)
Method
Combine and meat filling ingredients in a small bowl and mix until just combined. Then, prepare the soft dough by combining the sugar, flour, and lard to a mixing bowl, and mixing well. Slowly drizzle in the water, stir and knead to form a smooth, pliable dough ball. Cover with a damp cloth and set aside. Next, make the pastry dough by combining the lard and flour together with a little water. Knead to form a firm dough ball. Cover with clear plastic wrap or a damp towel and set aside in the fridge for 20-25 minutes. Next assemble the mooncakes by firstly, dividing both the pastry dough and the soft dough and into 24 pieces each, rolled into rough balls. Cover all 48 dough balls in two sets with a damp paper towel as you work with the assembly. Take one piece of soft dough and press into a small round disc in the palm of one hand. Place a piece of the pastry dough in the center of the soft dough. Bring up the side and close to seal. Then, squash between your palms to flatten into disks. Then roll each out into a long oval shape. Roll up into a cigar shape. Then, roll the cigar out lengthwise into a longer rope, and then roll it up again. The idea is to form multiple layers with the two types of dough. Finally, use a rolling pin to roll the dough bundle out into a 3½-inch ( 9 cm) disc, that is thinner around the perimeter, and thicker in the middle. Then, add about one tablespoon of meat filling to the center of the disc, bring up the edges and squeeze to seal tightly. Then, using your fingers, gently shape the dough into a flat moon cake shape. Complete the assembly for the other mooncakes.
Preheat the oven to 400 degrees F (200 degrees C). Place the mooncakes, seam-side down, on two or more greased baking sheets . Allow some space between the cakes. Brush each cake with egg wash and sprinkle toasted sesame seeds on top. Bake the mooncakes for 25-28 minutes, until the cakes start to turn golden brown. Serve hot with your choice of sauces.
