Fuzhou Pepper Buns (Hu Jiao Bing)
胡椒饼 Hújiāo bǐngSay it: hoo-JYOW bing
Hu jiao bing are savory baked buns from Fuzhou, now beloved across China and Taiwan as a street snack. A soft, slightly chewy yeast dough wraps a juicy pork filling shot through with scallions and plenty of freshly ground black pepper. The buns bake until the crust turns crisp and sesame-flecked, while the inside stays steaming and aromatic. They are eaten hot from the oven, often as a handheld snack, and the pepper heat lingers pleasantly with the pork juices.
Fuzhou Pepper Buns (Hu Jiao Bing)
胡椒饼, Hújiāo bǐng
Pronounced hoo-JYOW bing
- Serves
- 4
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Topping
Method
Whisk 3 cups (360 g) all-purpose flour with 2 tsp (7 g) instant yeast, 1 tbsp (12 g) sugar, and 1 tsp (6 g) salt in a large bowl. Add 1 cup (240 ml) warm water and 2 tbsp (30 ml) vegetable oil, then knead for 8–10 minutes, until smooth, elastic, and only lightly tacky. Cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
For the filling, mix 1 lb (450 g) ground pork with 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (4 g) sugar, 1/2 tsp (3 g) salt, 1/2 tsp (1 g) five-spice powder, 1 tsp (2 g) grated ginger, 1 1/2 tbsp (10 g) freshly ground black pepper, and 2 tbsp (30 ml) cold water. Stir in one direction for 2–3 minutes, until the mixture looks sticky and holds together, then fold in 4 oz (115 g) finely chopped scallions. Chill until needed.
Punch down the dough and divide it into 8 equal pieces, about 2 1/2 oz (70 g) each. Roll each piece into a 5-inch (13 cm) circle, keeping the center slightly thicker than the edges.
Place one-eighth of the pork filling in the center of a dough circle. Gather the edges up over the filling and pinch firmly to seal, then turn the bun seam-side down and press gently into a 3-inch (7.5 cm) round. Repeat with the remaining dough and filling.
Heat the oven to 425°F (220°C). Lightly brush the tops with 2 tbsp (30 ml) water and dip each wet top into 2 tbsp (18 g) sesame seeds. Set the buns seam-side down on a parchment-lined baking sheet, spacing them 2 inches (5 cm) apart, and let rest for 15 minutes.
Bake the buns for 20–25 minutes, rotating the pan halfway, until deep golden brown, crisp on the bottom, and the internal pork reaches 160°F (71°C).
Cool on the pan for 5 minutes before eating; the filling is very hot.
Regional variant: Taiwanese Pepper Bun (Táiwān Hújiāo Bǐng)
The well-known Taiwanese street version uses the same dough but a slightly sweeter, more heavily peppered pork filling: add 1 tsp (4 g) extra sugar and increase black pepper to 2 tbsp (16 g). Shape the buns a little larger and bake on a preheated stone at 450°F (230°C) for 18–22 minutes, until the crust is dark golden and crisp.
Cook's notes
- Do not overmix the scallions into the pork; fold them in just before shaping so they stay fresh and green.
- A hot oven and a preheated baking sheet or stone give the crispest bottom; slide the parchment onto a hot sheet if you have one.
- Taste the filling by cooking a small spoonful before wrapping; adjust pepper and salt to your liking.
Serve with
Eat hot as a snack, with a little black vinegar or chili oil for dipping and hot tea alongside.
Make ahead and storage
Shape and freeze unbaked buns on a tray, then bag; bake from frozen at 425°F (220°C) for 28–32 minutes. Baked buns keep 2 days refrigerated and reheat well in a hot oven.
