📝 About This Recipe
Hailing from the ancient villages of Huizhou, these savory mooncakes are a stark, rustic departure from the sweet Cantonese variety. They feature a remarkably flaky, lard-based laminated pastry filled with a deeply umami mixture of salt-preserved mustard greens (Meigan Cai) and fatty pork belly. Baked until golden and crisp, these mooncakes offer a smoky, savory, and melt-in-your-mouth experience that represents the soul of Anhui culinary heritage.
🥗 Ingredients
The Savory Filling
- 100 grams Dried Meigan Cai (Preserved Mustard Greens) (soaked for 2 hours and finely chopped)
- 250 grams Pork Belly (finely minced or ground)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for color)
- 2 teaspoons Granulated Sugar (to balance the saltiness)
- 1 tablespoon Shaoxing Rice Wine
- 1 teaspoon Ginger (freshly minced)
Water-Oil Dough (Outer Layer)
- 200 grams All-Purpose Flour
- 70 grams Lard (room temperature; can sub with shortening)
- 15 grams Powdered Sugar
- 90 ml Warm Water
Oil Dough (Inner Layer)
- 140 grams Low-Protein Flour (Cake Flour)
- 70 grams Lard (chilled slightly)
Garnish
- 2 tablespoons White Sesame Seeds (raw)
- 1 piece Egg Yolk (beaten for egg wash)
👨🍳 Instructions
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1
Prepare the filling: Heat a wok with a little oil, sauté the ginger and minced pork belly until the fat renders. Add the chopped Meigan Cai and stir-fry for 5 minutes until fragrant.
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2
Season the filling with soy sauces, sugar, and rice wine. Continue cooking until the mixture is dry. Set aside to cool completely; the filling must be cold before wrapping.
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3
Make the Water-Oil dough: Mix the flour, sugar, lard, and warm water. Knead for about 10-15 minutes until the dough is smooth and elastic (the 'windowpane' stage is ideal). Cover and rest for 30 minutes.
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4
Make the Oil dough: Mix the cake flour and lard until it forms a soft paste. Do not overwork. Cover and rest for 20 minutes.
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5
Divide both doughs: Divide the Water-Oil dough into 12 equal balls (approx 30g each) and the Oil dough into 12 equal balls (approx 17g each).
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6
Flatten a Water-Oil ball, place an Oil ball in the center, and wrap the outer dough around it, sealing the edges tightly. Repeat for all 12.
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7
First Roll: Use a rolling pin to roll a ball into a long oval tongue shape. Roll it up tightly like a cigar. Cover with plastic wrap and rest for 15 minutes.
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8
Second Roll: Take a 'cigar,' place it vertically, and roll it out into a long thin strip again. Roll it up tightly once more. This creates the many flaky layers. Rest for another 15 minutes.
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9
Take one rolled cylinder, press your finger into the middle to fold the two ends upward, and flatten it into a circular disc.
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10
Place a generous tablespoon of the pork filling into the center of the disc. Use your thumb and forefinger to pleat and seal the dough over the filling, ensuring no air is trapped.
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11
Gently flatten the ball into a thick puck shape. Brush the top with egg yolk and dip the top into white sesame seeds.
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12
Preheat your oven to 180°C (350°F). Place mooncakes on a parchment-lined tray and bake for 25-30 minutes until the pastry is golden brown and crisp.
💡 Chef's Tips
Use high-quality lard for the most authentic flavor and superior flakiness; vegetable shortening works but lacks the traditional aroma. Ensure the Meigan Cai is washed thoroughly to remove excess grit and salt before soaking. Do not skip the resting periods; resting the dough relaxes the gluten, preventing the pastry from shrinking or breaking during rolling. When sealing the mooncakes, make sure the 'skin' is of even thickness so the bottom doesn't become too doughy.
🍽️ Serving Suggestions
Pair with a strong, earthy Pu-erh tea to cut through the richness of the lard and pork. Serve warm to experience the maximum crunch of the laminated pastry. Accompany with a side of pickled radish to provide a bright, acidic contrast to the savory filling. These make an excellent savory breakfast alongside a bowl of hot, plain congee.