Peppery pork buns (Hu jiao bing) from The Food of Taiwan: Recipes from the Beautiful Island (page 69) by Cathy Erway

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on May 17, 2023

    Very tasty buns, however the dough was so wet I had to add quite a bit more flour and when shaping the dough got stickier and stickier, the first few buns turned out perfect, but last few were giving me a lot of problem resulting in leakage while baking. Unlike most other bun recipes, there is no second rise, the buns were baked right after shaping. Unlike other buns, these did not have a soft crumb, just a crust, just liked the picture shown in the book.

  • helskitchenvt on September 12, 2016

    I made these using pepper as specified and my mouth was numb for a while, but it was happy. Don't skip the Sichuan peppercorns - there is no substitution here, you'd have a different dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.