Fluffy Pork Pie with Scalltered Dough

Name: Fluffy Pork Pie with Scalltered Dough
Total time: 1 h 55 min
Ingredients: 400g (about 3 cups) all-purpose flour; 100ml (about 1/2 cup) boiling water; 130ml (about 1/2 cup) warm water; 4g (1 packet) active dry yeast; 2g (1/2 teaspoon) sugar; 300g (about 10.5 oz) ground pork; 1 tablespoon light soy sauce; 1 tablespoon cornstarch; 4 tablespoons vegetable oil; 1g (1/4 teaspoon) Sichuan pepper powder; to taste salt; 1/4 teaspoon white pepper

A classic Chinese comfort food featuring a soft, pillowy fermented dough wrapped around a savory seasoned pork filling. The dough is uniquely prepared using a hot-water烫面 technique that gives the final pie its distinctive tender texture.

1h 55m

Medium

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This recipe combines two classic Chinese bread techniques:烫面(scalded dough) and发面(fermented dough). The result is a pie with a flaky, layered exterior and a supremely soft interior that melts in your mouth.

Ingredients

all-purpose flour 400g (about 3 cups)

boiling water 100ml (about 1/2 cup)

warm water 130ml (about 1/2 cup)

active dry yeast 4g (1 packet)

sugar 2g (1/2 teaspoon)

ground pork 300g (about 10.5 oz)

light soy sauce 1 tablespoon

cornstarch 1 tablespoon

vegetable oil 4 tablespoons

Sichuan pepper powder 1g (1/4 teaspoon)

salt to taste

white pepper 1/4 teaspoon

Instructions

Prepare the Dough

Divide flour into two portions. Pour boiling water over one portion while stirring quickly to create a shaggy, scalded dough. Let this cool for 10 minutes, then combine with the remaining flour. Add warm water mixed with yeast and sugar, knead until smooth. Cover and let rise in a warm spot for about 1 hour until doubled.

Season the Filling

While dough rises, season ground pork with soy sauce, salt, sugar, white pepper, and cornstarch. Mix vigorously in one direction until mixture becomes slightly sticky and cohesive. Set aside.

Make the Oil Paste

Combine 2 tablespoons flour, 4 tablespoons vegetable oil, 1 gram salt, and Sichuan pepper powder in a small bowl. Mix into a smooth paste—this will create the flaky layers when the pie bakes.

Assemble the Pies

Punch down risen dough and divide into 4 equal portions. Roll each portion into a circle, spread a thin layer of oil paste in the center, add a portion of seasoned pork, then fold and pleat the edges to seal. Flatten gently into a disc.

Cook the Pies

Heat a non-stick pan over medium-low heat. Add pies and cook for 3-4 minutes until golden brown on bottom. Flip, cover pan, and cook another 8-10 minutes until fully cooked through and pork is done. Rest 2 minutes before serving.