Unstoppable Pepper Buns

台灣胡椒餅

People in Taiwan wait in line for hours just to buy these juicy and crispy buns straight out of the oven. Just the smell of then makes me hungry.

Be warned, they are so delicious, it is incredibly hard to stop eating them.

Learn how to make these unstoppable Taiwanese pepper buns and have them ready for the table in just a short time.

Taiwanese Pepper Buns Recipe

Total prep time :1 hour and 30 minutes
Cooking time : 20 munutes

Ingredients

Filling

1 pound of pork, about 25% fat

1 clove of minced garlic

1 small piece of ginger, minced

1 teaspoon of salt 1 teaspoons of light soy sauce

1 teaspoon of sesame oil

1 teaspoon of fresh white pepper

1 teaspoons of fresh black pepper.

1 teaspoon of cooking wine 1/4 cup water or broth

4 tablespoons of oil

Bread Dough

1/4 cup warm water

1 teaspoon of active dry yeast

3 1/2 cups of bread flour

1 cup of water

Fat Pastry

1/2cup of cake flour

1/4 cup of shortening or butter

To Finish

1 cup of chopped green onion

1/2 cup of sesame seeds Water

Preparation

1.Mix all filling ingredients together in a mixing bowl in a circular motion,clock wise for 5 minutes or mix in a blender for one minute. The pork filling should look.a little fluffy at this point. Let it sit while you make the bread and fat pastry.

2. Mix active dry yeast in the warm water. Let it sit for a few minutes. In a big mixing bowl, add the yeast mixture and 1 cup of water. Stir, then add in the bread flour. Kneed until you have a soft ball of dough. Let it rise in mixing bowl with a wet towel on top for 30 minutes.

3. Prepare the fat pastry by mixking the cake flour and shortening together in a paste.

Putting it All Together

1. Preheat oven to 200°

2. When the dough is ready, roll it out in to a large rope and cut it in to 16 equal pieces. Try to roll them into a ball with hands. With a rolling pin, flattens each ball in to a round flat disk.

3. Add a little bit of the fat pastry in the middle of the disk and spread with a spoon. Now roll the disk up from one edge to another, forming a small roll that is a bit bigger then a finger. Gather the roll together in to a ball, then flatten with a rolling pin, into a flat disk again. Your wrap is now ready to be filled.

4. Add about 2 table spoons of filling in the center of each wrap. Then add 1 teaspoon of the chopped green onion on top of the filling. Gather the edges of the wrapper together, enclosing the filling inside. Pinch close. Your bun is done.

*don’t over fill or it will be difficult to pintch close each bun.

5. On the smooth side of the bun, brush on some water and then place the wet side on a dish of sesame. The water should help it stick.

6. Place the finish buns on a baking tray. Sesame side facing up, the gathered side on the pan. Bake for 20 minutes until golden brown.

6. When they are ready, remove then from the oven and let it sit for 5 minutes before serving.

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Cooking Tips to Make Successful Pepper Buns:

• Each bun has its own individual style and shape. It is ok if they all come out differently. Hand made things often are.

• If you are buying ready minced pork from the store, chopping it a bit more on a chopping board will make the filling more smooth.

• Blending the filling in a blender is what makes it extra juicy.

• Make sure all buns are pinched and sealed securely or you will loose all the yummy juices when baking.

Please feel free to ask me for more details on this recipe.

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