Chinese Pastry
Savory Pork Pastries
Flaky Chinese-style baked pork pastries made with a layered water-oil dough and shortcrust pastry. Filled with seasoned pork and topped with egg wash and sesame seeds, these savory pastries are crisp on the outside and juicy inside.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Pastry
- Method
- Baking
- Total Time
- 1 hour
- Difficulty
- Easy
- Main Ingredient
- All-Purpose Flour (Water-Oil Dough)
Introduction
Flaky Chinese-style baked pork pastries made with a layered water-oil dough and shortcrust pastry. Filled with seasoned pork and topped with egg wash and sesame seeds, these savory pastries are crisp on the outside and juicy inside.
This Savory Pork Pastries recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Includes clear preparation cues that help with texture and consistency.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear savory and salty flavor profile without making the method feel complicated.
Ingredients
- 300g All-Purpose Flour (Water-Oil Dough)
- 120g Lard (Water-Oil Dough)
- 40g Sugar (Water-Oil Dough)
- 80g Water
- 200g All-Purpose Flour (Shortcrust Dough)
- 100g Lard (Shortcrust Dough)
- As needed Egg Yolk Wash
- 450g Ground Pork
- 20g Sugar
- 5g Honey
- 5g White Sesame Seeds
- 1 tbsp Sesame Oil
- 1 tbsp Light Soy Sauce
- 1 tbsp Shaoxing Wine
- 10g Salt
- 1 tbsp Minced Ginger
- 1 tbsp Minced Garlic
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
All-Purpose Flour (Water-Oil Dough)
This ingredient helps define the flavor, texture, or structure of the dish.
Lard (Water-Oil Dough)
This ingredient helps define the flavor, texture, or structure of the dish.
Sugar (Water-Oil Dough)
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Water
This ingredient helps define the flavor, texture, or structure of the dish.
All-Purpose Flour (Shortcrust Dough)
This ingredient helps define the flavor, texture, or structure of the dish.
Lard (Shortcrust Dough)
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Combine the flour, lard, sugar, and water for the water-oil dough. Knead until smooth.
Step 2
Mix the flour and lard for the shortcrust dough until a smooth dough forms.
Step 3
Prepare the pork filling by finely mincing the pork.
Step 4
Combine the pork with sugar, honey, sesame oil, soy sauce, Shaoxing wine, salt, ginger, and garlic. Mix thoroughly until sticky and well combined.
Step 5
Divide both the water-oil dough and shortcrust dough into 18 equal portions. Let rest for 15 minutes.
Step 6
Flatten one piece of water-oil dough and place a portion of shortcrust dough in the center.
Step 7
Wrap the water-oil dough completely around the shortcrust dough.
Step 8
Place seam-side down and roll into an oval shape.
Step 9
Roll the dough up tightly from top to bottom.
Step 10
Rotate the dough and roll it out again into a long oval.
Step 11
Roll it up a second time to create additional flaky layers.
Step 12
Flatten and roll each piece into a round wrapper.
Step 13
Place a portion of pork filling in the center and seal tightly, similar to making dumplings.
Step 14
Place the pastry seam-side down and gently flatten with your palm.
Step 15
Arrange the pastries evenly on a lined baking tray.
Step 16
Brush the tops with egg yolk wash.
Step 17
Sprinkle with sesame seeds. Bake in a preheated oven at 200°C (392°F) for about 25 minutes, or until golden brown.
Cooking Tips
- Do not add extra water to the pork filling, otherwise the pastries will be difficult to seal.
- Keep filling away from the edges when sealing to prevent leaks during baking.
- Resting the dough makes rolling easier and improves flakiness.
- Double rolling and folding are key to creating distinct pastry layers.
- Allow pastries to cool slightly before serving for the best texture.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
Flaky Chinese-style baked pork pastries made with a layered water-oil dough and shortcrust pastry. Filled with seasoned pork and topped with egg wash and sesame seeds, these savory pastries are crisp on the outside and juicy inside.
Ingredients
- 300g All-Purpose Flour (Water-Oil Dough)
- 120g Lard (Water-Oil Dough)
- 40g Sugar (Water-Oil Dough)
- 80g Water
- 200g All-Purpose Flour (Shortcrust Dough)
- 100g Lard (Shortcrust Dough)
- As needed Egg Yolk Wash
- 450g Ground Pork
- 20g Sugar
- 5g Honey
- 5g White Sesame Seeds
- 1 tbsp Sesame Oil
- 1 tbsp Light Soy Sauce
- 1 tbsp Shaoxing Wine
- 10g Salt
- 1 tbsp Minced Ginger
- 1 tbsp Minced Garlic
Method
- Combine the flour, lard, sugar, and water for the water-oil dough. Knead until smooth.
- Mix the flour and lard for the shortcrust dough until a smooth dough forms.
- Prepare the pork filling by finely mincing the pork.
- Combine the pork with sugar, honey, sesame oil, soy sauce, Shaoxing wine, salt, ginger, and garlic. Mix thoroughly until sticky and well combined.
- Divide both the water-oil dough and shortcrust dough into 18 equal portions. Let rest for 15 minutes.
- Flatten one piece of water-oil dough and place a portion of shortcrust dough in the center.
- Wrap the water-oil dough completely around the shortcrust dough.
- Place seam-side down and roll into an oval shape.
- Roll the dough up tightly from top to bottom.
- Rotate the dough and roll it out again into a long oval.
- Roll it up a second time to create additional flaky layers.
- Flatten and roll each piece into a round wrapper.
- Place a portion of pork filling in the center and seal tightly, similar to making dumplings.
- Place the pastry seam-side down and gently flatten with your palm.
- Arrange the pastries evenly on a lined baking tray.
- Brush the tops with egg yolk wash.
- Sprinkle with sesame seeds. Bake in a preheated oven at 200°C (392°F) for about 25 minutes, or until golden brown.
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