Savory Pork Shaobing
Crispy, flaky flatbreads filled with a savory pork and scallion mixture. A popular Chinese street food style snack.
Story
These small, layered biscuits are a delightful treat, combining a buttery, crisp crust with a juicy, aromatic pork filling. The key to the texture lies in the laminated dough, which creates those signature flaky layers.
Ingredients
All-purpose flour
250g
Water
130ml
Butter (for oil paste)
60g
Flour (for oil paste)
100g
Ground pork
200g
Chopped scallions
2 stalks
Soy sauce
1 tbsp
Sesame seeds
for topping
Instructions
1
Prepare the Water Dough
In a mixing bowl, combine the all-purpose flour and water. Stir and knead until a smooth, soft dough forms. Cover the bowl with a damp cloth and let it rest for 20 minutes to relax the gluten.
2
Make the Oil Paste
While the dough rests, prepare the fat layer. Mix the softened butter and the 100g of flour in a separate bowl until it forms a consistent paste. Set aside.
3
Make the Pork Filling
In another bowl, combine the ground pork, soy sauce, and chopped scallions. Season with a pinch of salt and pepper. Stir vigorously in one direction until the mixture becomes sticky and well-combined.
4
Assemble the Dough
Roll out the relaxed water dough into a rectangle. Spread the oil paste evenly over the surface. Roll the dough up into a log and cut it into 10 equal portions.
5
Shape the Shaobing
Take a piece of dough and tuck the edges inward to form a ball. Flatten it slightly with your hand, then spoon a portion of the pork filling into the center. Pleat the edges to seal the filling and press gently to flatten into a disc.
6
Bake
Preheat your oven to 200°C (400°F). Brush the tops of the pastry discs with water and sprinkle with sesame seeds. Bake for 20-25 minutes or until the surface is golden brown and crispy.
