Taiwanese Pepper Pork Buns

Alright, apron on, let's get started! These Taiwanese Pepper Pork Buns, or Hujiao Bing (胡椒餅) as they're known, are a street food sensation for a reason. Crispy, savory, and intensely flavorful, they're surprisingly achievable at home.

Taiwanese Pepper Pork Buns (Hujiao Bing) - Recipe

Yields: 6-8 buns Prep time: 1 hour (plus dough resting time) Cook time: 25-30 minutes

Ingredients:

For the Dough:

• 300g (2 1/2 cups) Bread Flour (Strong flour is crucial for the gluten development)
• 175ml (3/4 cup) Warm Water (about 110°F/43°C)
• 1 tsp Sugar
• 1/2 tsp Salt
• 1 tbsp Vegetable Oil

For the Filling:

• 500g (1.1 lbs) Ground Pork (Shoulder or a blend is best; not too lean)
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce (Optional, but adds depth)
• 1 tbsp Shaoxing Wine (Or dry Sherry)
• 1 tbsp Sesame Oil
• 2 tbsp Chopped Green Onions (White and green parts)
• 2 tbsp Grated Ginger
• 1 tbsp Freshly Ground Black Pepper (Important! This is the key flavor!)
• 1/2 tsp Five Spice Powder
• 1/4 tsp White Pepper
• 1 tsp Sugar
• 1/2 tsp Salt
• 2 tbsp Water

For Assembly & Baking:

• 1 Egg, beaten (for egg wash)
• 2-3 tbsp Toasted White Sesame Seeds
• Vegetable Oil, for greasing the baking sheet

Equipment:

• Stand mixer (optional, but helpful for kneading)
• Large mixing bowls
• Rolling pin
• Baking sheet
• Parchment paper (optional, for easier cleanup)
• Oven

Instructions:

Part 1: Making the Dough

1. Activate the Yeast (if using Active Dry): If using active dry yeast, sprinkle it over the warm water with the sugar. Let it sit for 5-10 minutes until foamy. (If using instant yeast, you can skip this step and add it directly to the flour).
2. Combine Dry Ingredients: In a large mixing bowl (or the bowl of your stand mixer), whisk together the bread flour and salt.
3. Add Wet Ingredients: Gradually pour the warm water (with activated yeast, if using) into the dry ingredients. Add the vegetable oil.
4. Knead the Dough:
   • By Hand: Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic.
   • Stand Mixer: Use the dough hook attachment and knead on medium speed for 6-8 minutes, until the dough pulls away from the sides of the bowl and is smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Part 2: Preparing the Filling

1. Combine Ingredients: In a large mixing bowl, combine the ground pork, soy sauce, oyster sauce (if using), Shaoxing wine, sesame oil, green onions, ginger, black pepper, five-spice powder, white pepper, sugar, salt, and water.
2. Mix Thoroughly: Use your hands to mix the filling very well for 2-3 minutes. This helps develop the protein and creates a cohesive mixture.

Part 3: Assembling the Buns

1. Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air.
2. Divide the Dough: Divide the dough into 6-8 equal portions.
3. Shape into Balls: Roll each portion into a smooth ball. Let them rest, covered, for 10 minutes. This allows the gluten to relax, making them easier to roll out.
4. Roll Out the Dough: On a lightly floured surface, roll out one dough ball into a circle, about 4-5 inches in diameter. The center should be slightly thicker than the edges.
5. Fill the Dough: Place a generous portion of the pork filling (about 1/6 or 1/8 of the total filling, depending on how many buns you are making) in the center of the dough circle.
6. Seal the Bun: Bring the edges of the dough up and around the filling, pinching to seal tightly at the top. Make sure there are no gaps. Twist the sealed top slightly to ensure a secure closure.
7. Repeat: Repeat steps 4-6 for the remaining dough balls and filling.

Part 4: Baking the Buns

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Baking Sheet: Lightly grease a baking sheet with vegetable oil.
3. Egg Wash: Brush the tops of the sealed buns with the beaten egg.
4. Sesame Seeds: Sprinkle generously with toasted white sesame seeds.
5. Bake: Place the buns on the prepared baking sheet, leaving some space between them. Bake for 25-30 minutes, or until golden brown and the bottoms are cooked through. The internal temperature of the pork should reach 160°F (71°C).
6. Cool Slightly: Let the buns cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further.

Chef's Tips & Variations:

• Black Pepper is Key: Use freshly ground black pepper for the best flavor. Pre-ground pepper loses its potency quickly. Don't be shy with it!
• Crispy Bottoms: For extra crispy bottoms, consider baking the buns on a pizza stone.
• Pork Fat is Flavor: While you can use leaner ground pork, a little fat will make the filling much more flavorful and juicy.
• Freeze for Later: You can freeze the assembled, unbaked buns. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding a few minutes to the baking time.
• Veggie Option: Substitute the pork with a combination of finely chopped shiitake mushrooms, firm tofu (pressed and crumbled), and finely diced carrots.
• Chili Oil Drizzle: Drizzle with a little chili oil for an extra kick before serving.
• Char Siu Pork: Use leftover Char Siu Pork (Chinese BBQ Pork) in place of ground pork. Dice the pork very finely, and adjust the seasoning of the filling accordingly.

Serving:

Serve the Taiwanese Pepper Pork Buns warm. They are delicious on their own or with a side of chili oil or a simple salad. Enjoy! They're best eaten the same day for maximum crispiness.

Enjoy the burst of peppery, savory goodness! This is a labor of love, but the end result is well worth it. Happy cooking!