Taiwanese peppered pork pastry

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
2 libras ground pork

1 libras ground belly pork

1 tablespoon dark soy sauce

3 tablespoons oyster sauce

2 tablespoons sugar

1 teaspoon salt

1 teaspoon fish sauce

1 teaspoon five spice powder

1 tablespoons ground pepper

-1 tablespoons 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 cups all purpose + 1 cups cornstarch

1 teaspoon instant yeast

1 teaspoon baking powder

3 tablespoons sugar

1 1/4 cup water

Dough 2:

1 cup low protein flour = 3/4 cup self rising + 1/4 cup cornstarch

4 tablespoons lard


  • 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.
  • 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.
  • Mix the lard with the low protein flour for dough. Knead into a dough. Roll out and cut into 16 pieces.
  • After dough 1 double. Roll out and cut into 16 pieces. 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.
  • 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.
  • Serve hot.


Taiwanese Peppered Pork Pastry, photo 1Taiwanese Peppered Pork Pastry, photo 2Taiwanese Peppered Pork Pastry, photo 3Taiwanese Peppered Pork Pastry, photo 4


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