Hujiaobing (胡椒餅), also known as pepper buns, are a popular street food snack originating from Taiwan. They are a type of stuffed pastry made from dough and filled with a mixture of ground pork, scallions, soy sauce, sugar, and white pepper, giving them a distinctive peppery flavor. The dough is usually made from flour and water, creating a bread-like outer layer that becomes crispy after baking.
Hujiaobing are typically baked in a traditional clay oven, which gives them a unique texture and flavor. The buns are stuck to the walls of the oven, similar to how naan is cooked, and are baked until the exterior becomes golden brown and crispy while the inside remains juicy and flavorful.
These buns are especially popular at night markets in Taiwan, where vendors often prepare and bake them on the spot, attracting customers with their enticing aroma and delicious taste.
Ingredients:
Buns:
- 270 g bread flour
- 5g instant yeast or active dry yeast
- ½ tsp salt
- 1 tbsp sugar
- 15 g oil
- 170 ml warm water
Filling:
- 250 g ground pork (with some fat)
- 1 tsp ground black pepper
- ½ tsp ground white pepper
- ¼ tsp ground Szechuan peppercorns
- ½ tsp salt
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 120 g green onion (about 7 large stalks), finely chopped
Glaze:
- 1 tsp honey + 1 tsp water
Garnish:
- white sesame seeds
Instructions
1. Prepare the Filling:
- In a large mixing bowl, combine all the filling ingredients.
- Cover the bowl and refrigerate until ready to use.
2. Prepare the Dough:
- In a mixing bowl, whisk together the flour, sugar, salt, and yeast.
- Add oil and warm water.
- Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky.
- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
3. Wrapping
- Divide the filling into six equal portions.
- Preheat oven to 200°C.
- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.
- Roll into a round circle about 6-7 inches in diameter.
- Place one portion of filling in the center of the dough circle.
- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.
- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.
- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.
4. Baking
- Place the baking sheet in preheated oven.
- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.
- Remove from the oven and transfer the buns to a cooling rack. Serve warm.
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