Tuesday, October 14, 2008

Stuffed Cake With Pork (猪肉馅饼)

My earliest memory of 牛肉馅饼 (stuffed cake with beef) was from family trips to Flushing, NY. They were absolutely delectable but also expensive (if I remember it correctly, nearly $3 a piece). But still, I couldn't get enough of the soft chewy dough and the juicy meat inside. I hardly make it to Flushing anymore so it has been a while since I had them. I am sure they are available somewhere in DC, but I just never looked.

I have been meaning to make these stuffed cakes for months now, ever since I saw the recipe in one of my cookbooks. This recipe makes four medium-size cakes. The flavor was definitely delicious, just like the ones in NY, but for improvement, I would make the dough thinner and fill with more meat next time. However, Luke liked them regardless and that was enough for me!

Usually, the recipe calls for ground beef, but I prefer pork.

Stuffed Cake With Pork:
(makes 4 cakes)

- 1/4 lb ground pork
- 1 stalk scallions, finely chopped
- 1 ts ginger, finely chopped
- 1 ts salt
- 2 ts soy sauce
- 3 ts sesame oil
- 1 ts corn starch
- 1 cup Wheaten Flour (all-purpose flour will NOT work)
- 1/4 cup and 1 TS water

1. In a bowl, combine all ingredients except flour and water. Mix well. For best results leave in the fridge overnight.

2. Mix flour with water to form dough. Cut into four pieces. Roll each individual pieces into balls. Flatten the balls and place a generous amount of filling into the middle of each dough. Fold the dough over the filling into a ball shape and pinch the edges to seal. Again, flatten the balls.

3. Heat some oil and simmer the cakes over medium heat for 10-13 minutes. Once it is almost done cooking, turn up the heat high to give the outside a golden color.

4. Eat with hot sauce!

2 comments:

  1. that looks really good. do you have a craving for all taiwanese eatery snacks now? :)

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  2. A little bit of Taiwan here and there makes life a little bit better. First we had little chicky snacks, now we had some kick ass pork pockets! Yup! Our own little street market in our own little kitchen.

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