Hujiao bing is a pepper bun: peppery marinated pork and scallion in a crisp dough shell, baked on the wall of a charcoal clay oven and sold at night markets.

The pepper bun originated in Fuzhou, and Taiwanese vendors credit its creation to immigrants from Fuzhou. The buns are stuck to the walls of a cylindrical clay oven heated with charcoal. At the gate of Raohe Night Market, Fuzhou Black Pepper Bun was a Bib Gourmand in 2018, and Michelin describes golden crisp buns with a juicy black pepper pork filling and spring onions, with queues through the evening.

Where to eat Pepper bun in Taipei

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Make it at home

Serves 122 hr 30 minAdvanced

Ingredients

  • Dough: 400g plain flour, 7g instant yeast, 250ml warm water, 30ml vegetable oil, 5g salt
  • Filling: 400g pork belly, hand-chopped
  • 100g spring onions, chopped
  • 20g fresh ginger, grated
  • 30ml light soy sauce
  • 15ml dark soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon caster sugar
  • 1 tablespoon ground white pepper
  • 60ml sesame oil
  • 1 egg yolk plus 1 tablespoon water, to glaze
  • 60g white sesame seeds, to coat

Method

  1. Mix dough ingredients, knead 8 minutes until smooth. Rest covered 1 hour until doubled.
  2. Combine pork, ginger, soy sauces, Shaoxing, sugar, white pepper and sesame oil. Stir in one direction to bind. Fold in spring onions just before filling.
  3. Divide dough into 12 pieces. Flatten each into a 10cm disc thicker in the centre.
  4. Place 40g filling on each disc, gather edges up over the filling and pinch closed.
  5. Brush each bun with egg wash, dip top into sesame seeds.
  6. Bake at 220C on a hot stone or pizza pan for 20 minutes until deep golden brown.
  7. Serve immediately while juicy.

Editor tip. Hand-chopped pork has the right texture; minced goes too smooth. The bun is meant to drip juice when you bite it.

Common allergens: Gluten, Pork.