Hello hello! Welcome back! These were really fun for me! I enjoy making dough and pastry. But I learned I don’t know how to seal bread! Haha, I’m horrible at it. Pork juices everywhere! But it’s okay, it was still tasty.

Souma makes Hujiao Bing as his dish to compete against Kuga senpai. They look so tasty inside the clay oven. I would LOVE to taste these on the streets of Taiwan one day! I bet they’re so crispy on the bottom and get that delicious flavor like naan does.

Because I didn’t know how to seal them, I had an excess amount of dough on the bottom of each one. Not that pleasant since it was too much in ratio to the meat. I think I rolled it thin enough but maybe I’ll make the edges thinner next time and do a better job sealing them. I did get a nice color on them though! Either way, fun to make and eat! :D

Feel free to read more if you want to see how I tackled these! Thank you so much! Osomatsu!

I don’t make a lot of bread or a lot of Chinese/Taiwanese food for that matter. I glanced at different recipes online and used them as guides. Apparently the hujiao just refers to pepper. Even though the anime says black pepper, I read that white pepper is used too. I think white pepper is more common in Chinese cuisine so I used both.

Ingredients:

AP Flour about 3 cups



Water about 1 cup



Sugar ½ tsp



Dry Active Yeast 1 tsp



Salt ¼ tsp, a good pinch



Eggwash, one egg, splash heavy cream

Ground Pork



Soy Sauce



Sesame Oil



Chinese 5 Spice



Black Pepper



White Pepper



Green Onions



The anime references star anise too but I didn’t want to ground whole anise (sorry lazy!) They mention sesame oil and Chinese 5 spice so I used those.

Let’s start with the dough! I basically used a recipe off of a blog called ABCCooking. It’s like the first link that pops up on Google. Yes extensive research…

But I liked the simplicity of flour, water and yeast. I added sugar to help feed the yeast and a heavy pinch of salt for flavor.

Let the yeast sit with the sugar and about ¼ cup warm water.

Add the flour and about ½ cup water. Mix by hand until it begins to come together. Add water a little at a time until all the flour gets incorporated.

I kneaded the dough until my arms got tired. Lol. Tossed it in the oven with the oven light on to rise. Maybe it was a little too warm?

Oops :P I let it rise for about an hour. I had to take it out of the oven because it was too hot.

White it was rising, I made the filling. Ground pork and seasonings! Make sure to cook off a little bit to taste it and adjust for personal preference. Even though you’re using soy sauce don’t forget to season with salt too!

I portioned out the dough into 4 pieces cause I wanted it to be big. Weighed out to about 84 grams. I saved HALF of the dough for the other dish Souma makes with it! Even if I don’t nail the broth on his other dish, I’m excited to turn these into noodles!

Rolled it out with a rolling pin. Used an ice cream scoop to help portion out the meat. Green onions just randomly placed on haha.

My sad attempt at sealing them. Cry. How embarrassing! But it’s okay, I’m okay putting up failures too! (I think…)

Brushed with eggwash and sprinkle some sesame seeds on top. Placed the on a PREHEATED sheet tray to try to mimic that clay oven. I had the oven at 375. I believe I baked them for about 30 minutes.

Yay! All done! Nice and golden brown! They were pretty tasty! Minus the excess dough. But yeah they were crispy on the outside and soft on the inside. My pork wasn’t as juicy but esta okay.

Might be fun to make this again someday! If you read this far, thank you again for your support! Means a lot to me! Until next time! <3

OSOMATSU!