Su-style fresh meat mooncakes

Suzhou Fresh Pork Mooncakes: A Step-by-Step Guide

Suzhou fresh pork mooncakes, known for their flaky crust and savory-sweet filling, are a beloved delicacy. Here’s a detailed guide to making them at home.

For the Crust:

Mix 200g of all-purpose flour with 100g of lard (or vegetable shortening) and a pinch of salt. Gradually add 80ml of ice water, knead into a smooth dough, and refrigerate for 30 minutes. Divide into 12 small balls.

For the Filling:

Combine 300g of ground pork (preferably shoulder) with 2 tbsp of light soy sauce, 1 tsp of sugar, 1 tsp of sesame oil, and chopped scallions. Add 50ml of water and mix until sticky. Chill for 15 minutes.

Assembly & Baking:

Flatten each dough ball into a thin circle, wrap in 1 tbsp of filling, and seal tightly. Place on a baking sheet, brush with egg wash, and sprinkle with sesame seeds. Bake at 200°C for 25–30 minutes until golden brown.

Tips:

The key to a flaky crust is keeping the dough cold and avoiding over-kneading. For extra flavor, add a dash of Shaoxing wine to the filling. Enjoy these warm pastries with a cup of tea!