MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Savory Suzhou Mooncakes
Categories: Pastry, Pork, Herbs, Wine
     Yield: 16 servings

MMMMM--------------------------FILLING-------------------------------
     1 lg Scallion; trimmed
     1    Thin (2 1/2" long) slice
          - ginger; plus:
   1/2 ts Minced ginger
   1/2 lb Ground pork (225 g)
     1 tb Granulated sugar
     1 tb Corn starch
     1 tb Shaoxing wine
     1 tb Light soy sauce
 1 1/2 ts Dark soy sauce
   1/2 ts Sesame oil
   1/2 ts Kosher salt
       pn Ground white pepper

MMMMM------------------------DOUGH PASTE-----------------------------
     1 c  A-P flour (158 g); +3 tb
   1/2 c  Lard (110 g)

MMMMM---------------------------DOUGH--------------------------------
 1 3/4 c  A-P flour; (225 g) more as
          - needed
     3 tb Lard
     2 tb Granulated sugar
       pn Kosher salt
   1/2 c  Water (120 ml); boiling, more
          - as needed
     1 lg Egg

 MAKE THE FILLING:

 In a blender, blend the scallion, sliced ginger and 1/4 cup water
 on high until pureed. Strain through a fine-mesh sieve and transfer
 3 tb of the flavored water to a medium bowl. Add the pork, sugar,
 corn starch, wine, both soy sauces, the sesame oil, minced ginger,
 salt and pepper. Mix well.

 Wet your hands slightly to prevent sticking, then divide the meat
 mixture evenly into 16 balls (each about 1 rounded tb) and place on
 a baking sheet. Cover lightly with plastic wrap and refrigerate to
 firm up while preparing the dough.

 MAKE THE DOUGH PASTE:

 In a medium bowl, mix the flour and lard with a silicone spatula or
 your hands until they form a dough. The paste should just hold
 together: It will be dry and flaky but still oily.  Shape into 16
 small balls (each about 1 scant tablespoon) on another baking
 sheet, and cover lightly with plastic wrap.

 MAKE THE DOUGH:

 In a large heatproof bowl, mix the flour, lard, sugar and salt.
 Stream in the boiling water and mix with a silicone spatula to form
 a dough. When the dough is cool enough to handle, use your hands to
 knead the dough until it is very smooth with no lumps, adding more
 water or flour as needed for dough that is tacky but not sticky.
 Divide the dough into 16 balls (each about 1 rounded tb) on a
 separate baking sheet and cover lightly with plastic wrap. Let the
 dough paste and dough rest for 20 minutes.

 Set oven @ 400 F/205 C.

 MEANWHILE, ASSEMBLE THE MOONCAKES:

 Place a ball of the dough in one palm and use your other palm to
 press it into a flat disk. Take a ball of the paste and place in
 the center of the disk. Bring the sides of the dough up and around
 the paste ball, so that the paste is encased within the dough.

 With a lightly floured rolling pin on a lightly floured surface,
 flatten this ball of dough into a flat, long and thin oval.
 Starting from the bottom narrow end of the oval, roll the dough
 into a log.  Set aside under plastic wrap. Repeat with the
 remaining balls of dough, keeping the logs under plastic wrap to
 prevent them from drying out. Rest for 10 minutes.

 Position a log so that it's vertical and flatten with a rolling
 pin, rolling up and down, to form a long oval. Roll it up again
 into a log, lightly flouring the rolling pin and surface as
 necessary. Press a chopstick or your finger crosswise down the
 middle so that the two edges bend upward. Flatten the whole thing
 with your palm so that you see two spirals. Using a rolling pin,
 flatten the dough into a thin circle, about 4" wide. Repeat with
 the remaining logs.

 ADD THE MEAT FILLING:

 Place a ball of meat inside the circle. Pleat the dough around the
 meat and pinch to close. Pinch off any excess dough. Flip the ball
 over, gently press with your palm to flatten it slightly, and set
 it on a baking sheet, covering it loosely with plastic wrap to
 prevent drying out. Repeat with all the remaining dough and meat.

 In a small bowl, make the egg wash by combining the egg with 1 ts
 water. Brush the mooncakes with the egg wash and bake until golden
 brown, 25 to 30 minutes. Let cool slightly, then serve while hot.
 Mooncakes will keep in an airtight container for 3 to 5 days
 refrigerated or for several months frozen.

 Recipe from: Betty Liu

 Adapted by: Clarissa Wei

 ECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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