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Chinese Pork Meat Pie with Preserved Mustard(梅菜馅饼)

Prep Time 1 hr
Cook Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4


  • Wok for stir-frying


  • For the dough
  • 3 gram sugar
  • 10 gram oil
  • 350 gram flour
  • 3 gram yeast
  • 200 ml water
  • For the filling
  • 330 gram preserved mustard, soak for an hour then dried
  • 230 gram pork minced(The fat to lean ratio of 3:7 )
  • 18 gram green scallion, chopped
  • 9 gram ginger, chopped
  • 2 tablespoon light soy sauce
  • 1/4 teaspoon salt
  • 1 teaspoon cooking wine


  • Add flour, water, oil sugar, yeast to a big bowl, make a dough, add the water slowly when stirring the flour
  • Let the dough rest for 20 mintes with a cover or plastic wrap
  • Add 2 tablespoon oil to a wok, heat over high medium heat, add dried preserved mustard after soaking, stir-frying for 3- 5 minutes, turn off the fire.
  • Add stir-fried preseved mustard, 2 tablespoon light soy sauce, 1 teaspoon cooking wine, 1/4 teaspoon salt, 2 tablespoon oil to a big bowl, mixed well
  • Make the dough into cylinder, then cut into sections, make every section into the wrapper with rolling pin,
  • Add right amount fillling on the every wrapper, take the edge with your hands, close it up, squish it, and make a thin cake with rolling pin.
  • Pan frying them until cooked through.
  • Serve warm.