Table of Contents
Rou Yue Bing {肉月饼}, short for Xian Rou Yue Bing {鲜肉月饼}, translates as Delicious {Xian} Meat {Rou} Mooncake {Yue Bing}. They are traditional well-liked Huai Yang Style food, native to my hometown Suzhou. Authentic Suzhou Style Pork Mooncake features savory flaky pastry buns that look like a mini hockey puck filled with juicy and tasty minced pork filling.
Born and growing up in Suzhou, this is undoubtedly on top of my all-time favorite hometown food.
How to make authentic Suzhou Style Xian Rou Yue Bing {鲜肉月饼} Pork Mooncake?
First and foremost, authentic Suzhou Style Pork Mooncake is grilled in a deep cast iron pan using low heat.
This is the reason behind the lovely mini hockey puck look. Low heat and constant flipping are absolutely the keys here. Just let the heat slowly sears the outside of the flaky pastry dough and then gradually cook through the delicious pork filling. The cast-iron pan does a wonderful job retaining a consistent and evenly distributed low heat. You will notice a subtle and appetizing sizzling sound during the cooking process.
No doubt the fresh from the pan Pork Mooncake {Xian Rou Yue Bing 鲜肉月饼} is the best, something I always looked forward to. Shops in Shanghai and Suzhou would grill pork mooncake in a huge deep cast iron pan in the storefront. People would line up and patiently wait for this savory treat.
You might be asking, why can’t I bake them? You surely can, but the baked version of pork mooncake will get puffed up and look like a mini ball-shaped bun. In terms of the taste, I would say the flaky pastry wrapper tastes a bit dry and brittle, but overall pork mooncake is still pretty good. Although you simply can’t compete with the slow-grilled yumminess that features a soft flaky wrapper that also has the right amount of crispiness.
Nevertheless, the pros of using the oven to bake Rou Yue Bing are obvious, it is simple and easy. You do not have to stand for over an hour in the kitchen to tend and flip the pork mooncake.
Second is the flaky pastry wrapper is made from two types of dough
Suzhou Style flaky pastry wrappers use a water-based dough to wrap an oil-based dough ball first. This is the ultimate secrete to a refreshing taste and natural yumminess.
The third is to layer the flaky pastry dough multiple times and then roll it into a wrapper
- Use a water-based dough wrapper to wrap around a oil-based dough ball
- Fold the water-based dough over to completely cover the oil-based dough ball and into a dough disk
- Put down the disk on a hard surface and roll it out into a sheet
- Scroll the dough sheet into a spindle.
- Flatten the dough spindle into a stripe, and scroll into a roll again. The roll is much narrower this time around.
- Use both hands to press, and organize the narrower roll into a round disk. Make sure the disk has a smooth edge. Then use a rolling pin to roll into a round wrapper.
Read here for a detailed tutorial on how to make Chinese Style Flaky Pastry Wrappers.
Regarding how to roll a dumpling wrapper, it is the same technique you would roll bun wrappers using a rolling pin. Read here for more details.
How to Wrap Pork Mooncake {Xian Rou Yue Bing 鲜肉月饼}?
In a nutshell, you can follow a similar method of wrapping Shanghai Soup Dumplings or wrapping Chinese Buns, to the point when you have pleated a full circle around the edge of the wrapper. This is step 5 in below “How to Wrap Chinese Buns?” illustration.
The flaky pastry wrappers are not as flexible or stretchy as the bun wrapper, therefore, the closing will be different. So how to wrap a Chinese Flaky Pastry Savory Pokr Mooncake?
- The first is to pleate a full circle around the edge of the wrapper
- The second is to use the curved area of your dominant hand, between your thumb and index finger, to continuously pinch in a circular motion. Be gentle but firm.
- Till you have formed a pointy tip. The flaky pastry dumpling should be sealed properly this way.
- Fold the pointy tip and lay it flat.
- Flip over the flaky pastry dumpling and gently toss between your hands to make it round and tall.
- Place the flaky pastry dumpling onto the cast iron fry-pan. Slow cook for 1 hour using simmer-low heat. Flip the Rou Yue Bing regularly. Every 10 minutes initially, every 5 minutes during the middle of the cooking and every 2 minutes toward the end of the cooking.
How to make a delicious Pork Filling for Rou Yue Bing {Pork Mooncake}?
We marinate the ground pork, home ground preferred, with traditional Chinese condiments, along with tasty spices such as star anise, coriander seeds, and ginger powder.
Traditional Chinese condiments Shaoxing Wine, soy sauce, and a little Zhenjiang vinegar do the magics of tenderizing and flavoring the pork. I use both naturally aged soy sauce and light soy sauce to balance the desirable color and taste.
Egg and arrowroot flour are there to further enhance the juiciness.
Tian Mian Jiang or fermented sweet bean paste plays an essential role to color the pork filling and elevate the taste. For Pork Buns, Sheng Jian Mantou {Pan Fried Pork Buns}, Pork Sweet Rice Flour Dumplings {Rou Tang Yuan 肉汤圆}, all have relatively thicker wrappers, we really need the pork filling flavor and color to pop. Tian Mian Jiang does just that.
We add an additional bit of sugar to give this pork filling a hint of the iconic sweetness. Read here for more details about how to make yummy pork filling for buns and dumplings.
Xian Rou Yue Bing 鲜肉月饼 Savory Pork Mooncake Frequently Asked Questions
What cuisine does Savory Pork Mooncake belong to?
Rou Yue Bing {Pork Mooncake} is a classic Huai Yang Cuisine food. Suzhou Style Pork Mooncake is well-known for its soft while flaky wrapper filled with juicy delicious pork. Read here for more about Huai Yang Style Cooking.
How to cook Authentic Suzhou Style Savory Pork Mooncake
Authentic Suzhou Style Rou Yue Bing {肉月饼} is grilled on a deep cast iron fry pan via low heat.
Should I store Savory Pork Mooncake in the refrigerator?
Yes, because they are made of pork filling, you should store them in the refrigerator and use in the next few days.
How to warm up left-over Rou Yue Bing {Pork Mooncake}?
While you can use a griddle to slowly and gradually warm up Pork Mooncake from the inside out. To expedite the process, but still get crispy outside layers, I usually use a combination of microwave and griddle.
First, cover the Pork Mooncake with a glass microwave cover and warm for 30 seconds. While you are waiting for the microwave, turn the heat to medium and heat the cast iron griddle. Then place the Pork Mooncake on the griddle and heat for about 4 minutes, 2 minutes on each side.
Rou Yue Bing {Suzhou Style Savory Pork Mooncake} Recipe
Rou Yue Bing {肉月饼}, short for Xian Rou Yue Bing {鲜肉月饼}, translates as Delicious {Xian} Meat {Rou} Mooncake {Yue Bing}. They are traditional well-liked Huai Yang Style Food. Authentic Suzhou Style Pork Mooncake features savory flaky pastry buns that look like a mini hockey puck filled with juicy and tasty minced pork filling.
Ingredients
For Water-Based Dough:
- 300 g all-purpose flour, organic unbleached preferred
- 1 egg
- 30 g avocado oil
- 30 g cane sugar, organic unrefined preferred
- 1/4 tsp salt, Himalayan Pink Salt or sea salt
- 105 g water, see notes
For Oil-Based Dough:
- 240 g all-purpose flour, organic unbleached preferred
- 105 g avocado oil
For Pork Filling:
- 1 lb. ground pork, home ground preferred
- 2 tbsp. Shaoxing wine
- 1 tbsp. natural soy sauce, or dark soy sauce
- 2 tbsp. light soy sauce
- 1/2 tbsp. Zhenjiang vinegar
- 1 egg, organic or cage-free
- 1 tbsp. arrowroot flour
- 1/2 tsp cane sugar, organic
- 1 tbsp. sweet fermented bean paste {Tian Mian Jiang}
- 1/2 tsp star anise powder
- 1/2 tsp coriander seeds powder, freshly ground
- 1/2 tsp ginger powder
- 2 stalks of green onions, finely chopped
Instructions
The First is to Make a Juicy and Tasty Pork Filling:
- Add everything under "For Pork Filling" in a mixing bowl. Mix well and then turn the bamboo spatula in the same direction to blend the whole thing into a paste.
- Read here for a step-by-step guide on making a yummy pork filling.
The Second is to Prepare Flaky Pastry Wrappers:
- Make the water-based dough and oil-based dough respectively, and divide each dough into 24 equal portions.
- For each portion, wrap the oil-based dough around with water-based dough into a round dough disk.
- Press, scroll, and roll each dough disk into a dough spindle.
- Flatten the spindle, roll again and use a rolling pin to roll into a dumpling wrapper.
- Read here for a detailed step-by-step tutorial on How to Make Chinese Style Flaky Pastry Wrappers.
The Third is to Wrap Rou Yue Bing Savory Pork Mooncake:
- Follow a similar method of wrapping Shanghai Soup Dumplings or wrapping Chinese Buns until you have pleated a full circle around the edge of the wrapper.
- Use the curved area of your dominant hand, between your thumb and index finger, to continuously pinch in a circular motion. Use gentle but firm hands.
- Till you have formed a pointy tip. The flaky pastry dumpling should be sealed properly this way.
- Fold the pointy tip and lay it flat.
- Flip over the flaky pastry dumpling and gently toss it between your hands to make it round and tall.
The Fourth is to Cook Rou Yue Bing:
- Traditional Suzhou Style Savory Pork Mooncake is grilled on a cast-iron pan via simmer.
- Following completion of wrapping one Rou Yue Bing, place it in the cast iron pan and turn the heat to simmer.
Next is to Repeat Wrapping and Cooking Rou Yue Bing in the Cast Iron Pan
- Repeat the wrapping and complete wrap another savory pork mooncake and place it in the pan.
- Continue to wrap Rou Yue Bing and place them in the cast iron plan. Keep an eye for those already in the pan, make sure you flip them every 10 minutes or so.
- It takes about an hour to cook the Rou Yue Bing. This recipe makes about 24 Rou Yue Bing. Use 2nd cast iron fry pan or griddle if possible. Remove those cooked Rou Yue Bing from the pan and continue to cook the rest Rou Yue Bing.
- Enjoy a satisfyingly delicious Rou Yue Bing {Savory Pork Mooncake" Authentic Suzhou Style.
For Baked Version:
- As you wrap the Rou Yue Bing, instead of placing them in the cast iron pan, place them into a stainless steel baking pan.
- Preheat the oven to 350 F, when you have about 5 mooncakes to wrap.
- This set of baking pans including one large and one small cookie sheet is perfect for everyday use. You can comfortably place 24 savory pork moon cakes across the two pans and place them on the level in the oven.
- Bake for 40 minutes in the middle rack.
- Turn off the oven and let the Rou Yue Bing rest in the oven for another 10 minutes.
- Remove Savory Pork Mooncake from the oven and cool on a wire.
- Enjoy a baked version of Suzhou Style Pork Mooncake.
Notes
Sometimes it is easier to get an organic spice in the wholesome form. You can easily turn them into powder using a spice grinder.
Recommended Products
As an Amazon Associate, I earn a small amount of commission from the qualifying purchases.
-
Pure Stainless Steel baking Pan Tray Professional, Non Toxic & Healthy - Organic Ground Ginger
- Small Silicone Spatulas
- Bamboo Spoons & Spatula
- Coffee/Spice Grinder
- Organic Coriander Seeds
- Organic Anise Seed
- Shinho Sweet Bean Paste / Tian Mian Jiang (6.3oz)
- Arrowroot Flour
- Zhenjiang Vinegar
- Light Soy Sauce
- Wan Ja Shan Naturally Brewed Soy Sauce (2 Pack, Total of 33.8fl.oz)
- Shaoxing Wine
- Pyrex Prepware 2-Cup Glass Measuring Cup
- New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
- Kitchen Scale
- Glass Mixing Bowls
- Organic Himalayan Pink Salt
- Organic Cane Sugar
- Avocado Oil
- Great River Milling Organic Lily White All purpose Flour, 80 OZ
- Organic All-Purpose Flour
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 820Total Fat: 41gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 133mgSodium: 1002mgCarbohydrates: 78gFiber: 3gSugar: 7gProtein: 32g
Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.
