Don't Make Bao, Make Taiwanese Pepper Pork Buns Instead

If you love Bao Buns, you will absolutely love Taiwanese Pepper Cakes. Usually baked in a tandoor-like clay oven, this recipe for how to make Taiwanese Pepper Buns focuses on the laminated dough technique and a juicy filling but finishes things off in a regular home oven.
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🥟 Taiwanese Pepper Buns Recipe
375g flour
1 tsp instant yeast
1Tbsp sugar
1 tsp salt
215g water
75g flour
50g softened butter
1/4 tsp salt
1/2 tsp sichuan peppercorn, ground
150g minced pork
300g pork neck
1,5 tsp black pepper, freshly cracked
1/2 tsp sichuan pepper, ground
1/4 tsp white pepper, ground
1/2 tsp five spice powder
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1 Tbsp cooking wine
1/2 Tbsp sesame oil
1 Tbsp
1 Tbsp sugar
1 tsp salt
1/2 tsp msg
1 tsp minced ginger
4 stalks spring onions, very finely sliced
30g honey
15g water
3 Tbsp white sesame seeds
1/2 Tbsp black sesame seeds
100g ketchup
1 Tbsp soy sauce
2 Tbsp sambal or other chili sauce
2 Tbsp honey
1 tsp sesame oil
1 clove minced garlic

[@wtfareperfectplaces]

I had those exact buns at Raohe Market and I've been dying to even find out what they were called since. Very excited for these, please make more videos about Taiwan! Such an underappreciated place and food culture.

[@LinusBoman]

2:04 Mark Wiens would be proud of that food face 😂

[@leesean]

I’m Taiwanese, and I’m chiming in to say this looks delicious. I can’t wait to try it. I like how you added chopped pieces of pork in addition to the ground pork. Your filling reminded me of the inside of a char siu bao.

[@issho6363]

Love the recipe ! Gonna make it tonight You forgot the quantity of pork steaks in the ingredients list but I guess that's around 300 grams

[@issho6363]

Update: truly amazing Took me 2 hours from start to end, all the proportions are correct! I indeed used 300g of pork. Just made a different sauce to accompany with soy sauce, chili oil, ginger, cumin, scallions and garlic.

[@RandomObsession]

THIS IS SOOO GOODDDD I have to try it! I really missed your Asian cuisine stuff thank for sharing!!

[@clairewright8153]

These look amazing, so glad you found the second cafe making these. Just found your vlog and subscribed

[@Flyingmetalmoustik]

looks so delicious !!!

[@noonynoonynoo]

I love the laminated dough hack! Can't wait to try it out🤩

[@woolfel]

thank you Andong. I haven't been back to Taiwan in years. Pepper bao and beef noodle soup warms my soul. The other taiwanese dishes I miss oyster omelet, oyster noodle soup, and stinky tofu.

[@heroino89]

Amazing recipe, amazing video! Thank you!

[@TheKrannyMaster]

This looks awesome! Hey hank you for sharing this with us andong.

[@DuelScreen]

Looks great. Here in the states pork and barbecue (or BBQ) sauce is a common pairing.

[@SongStudios]

Awesome!

[@IceCream-hp7mm]

Oh this looks so good and actually doable yey

[@moritzscherner5618]

wow you killed it with this one 🔥

[@cynthiahonorio9758]

O my. There goes my plan to diet. I love your diligence, your research and cooking skills! Go go. Life is short! Enjoy it.

[@mclovin6537]

Holy that looks good

[@mariov5035]

I miss these!

[@kblacksheep8618]

The most interesting buns I have seen so far.

[@TMM6900]

Ate it once. It's super good

[@monocore]

I dont know why I dont get notfified anymore. Glad to see you again dude!

[@fenshipismagic]

love this video, but why so short? i miss your 20+ min deep dives and seeing the recipe development process

[@cheef825]

If you spend enough time in Taiwan, you learn that the food worth lining up for isn't served after 9 PM, it's served before 8 AM. great video

[@ZagnutBar]

Arseny, In these travelogue-related recipes, it would be super helpful if you provided some additional info (name of the 胡椒餅 vendor that you liked, or the name of the night market...or even the city where you found them! I really have no idea where you were other than "Taiwan") And for that matter, tell everyone that's 胡椒餅 (Hújiāo bǐng) so those of us with access to large Chinese diaspora communities know what to ask for. My wife is Taiwanese and she really didn't know what (in English) a 'Taiwanese pork pepper bun" was until she read the sign at the stand. EDIT: I just noticed 胡椒餅 is hidden in plain sight in the background of the thumbnail!

[@travelswithsi8932]

Im currently in Taipei and pepper buns are my favourite things! Fuzhou Ancestral Pepper Cake is legendary. Did you get to Keelung Night Market?

[@Kokujou5]

not a bad recipe. i will try it again, hopefully without forgetting half the ingredients 😆

[@javaedey8593]

SIR, YOU ARE A UNICORN!

[@calvinsbnb76]

"We begin with minced pork which we have all intentions of seasoning the *shit* out of." Dude, seriously, the universe won't be in equilibrium until you have at least one million subscribers! Another *great* video!

[@DoctorPhilGud]

Ive been looking for a really good bun recipe. Been trying to recapture something i tasted years ago and thos looks pretty damn close.

[@beoragnic98]

Hi looks a good recipe to try. Can we freeze the buns uncooked ?

[@triceratops2653]

This looks bomb

[@WhatWouldVillainsDo]

My grandfather was stationed there during Korea and he always talked about how good the food was.

[@matteogross1429]

Lovely buns

[@lukerees281]

Just got back from a Taipei trip! Went to Shilin and Guaxi and some others but never made it to Raohe😢. Heard a lot of great things! I guess now i just have to go back😂

[@wornoutwrench8128]

Yum!

[@tatiana.melentieva]

Как обычно у тебя изящно, динамично, красиво! Надеюсь, что вкусно!

[@unit--ns8jh]

Wow, this is in no way quick and easy to make, but now I feel I can't rest until I try them 🙃

[@k1r10n]

So.. it's pretty much the samsa. Cool!

[@higashirinchiah1013]

We have similar one in Malaysia. We call them Siew Pao

[@maartenvz]

The Taiwanese kitchen is fantastic and deserves more attention!

[@Alpenmilch]

Hujiao Bing are from Fujian. But it tastes better when western people pretend they orginate from Taiwan 😂😅

[@MrVovansim]

Andong going back to posting weekly videos? That's pretty exciting!

[@trancemutator5393]

Do you think you could do the scallion pancake in one of your future videos? you know the one you tear a hole in and drop an egg in. Or am I confusing it with another dish.

[@x63]

Milk powder is a better binder than breadcrumbs in meat. It's an essential ingredient in sausages. It's what helps keep them very juicy instead of just moist.

[@TheBloXzz]

Nice :) You couldve added the scallions into the sauce or on top of the ripped open bun :D

[@mclovin6537]

Would you be able to share the places you visited in Taiwan? I wanna go there

[@user-ki5sg7db1c]

Mixing minced pork with dice pork is a genius idea. I believe it is still a tasty bun even if you replace all of the Chinese spices with bacon or any seasoning you like. By the way, I've never seen pepper pork buns with sauce, is that your invention?

[@ZagnutBar]

Ok Arseny, I am driving into taipei right now. A local friend knows the place you went to and we're heading there now. We were also told to try the 胡椒餅 at Raohe night market. Is that where you had the disappointing one? Will report back if you reply!

[@MayBlaze0]

That way these buns are made really remind me of the rolling technique of Latcha Paratha!

[@JaWs_BH]

YO ANDONG UR BACK FR

[@julianchoque7402]

may you live a thousand years, each year made of a thousand days.....

[@Snowlily01]

These look delicious, if I ever make them, I’ll have to replace the pork with beef. It would be great if I could find a recipe like this for my deit routine, bread + meat and I can add some veggies on the side, absolutely perfect. Sadly this one has a bit too much butter and white flour. Looks like I’ve got experimenting to do 😁

[@darianzielinsky96]

What's wrong with pork and butter? 😂

[@JoeARedHawk275]

Are you muslim? I don’t know what other diet removes pork unless you have some allergies (never heard of pork allergy). Also, it’s better to replace pork with a fatty chicken cut, instead of beef. The beef totally changes the flavor profile.

[@MartinAhlman]

You should try "kams", or "Palt" from Sweden. Oh, and "kroppkakor"! "Kroppkakor is not just meat, they could be filled with fish as well. And palt/kams may have meat or not. I depends. Timer for you to learn ;-)

[@sevenandthelittlestmew]

Kroppkakor! Mmmm. I like meat, spinach and onion filling, and topped with butter and lingonberry. My grandmother made them with pork and onions and I learned the recipe when I got married.

[@Kokujou5]

welcome to a shokugeki no souma recipe :)

[@LunchboxVg]

Taiwan number 1!

[@micheleluciano8917]

I am shooting a random experiment here, what if for the 2nd dough you mix a percentage of normal flour with a percentage of tangzhong and then incorporate the butter?!

[@Creef42069]

brother is doing origami with dough. Very nice

[@tigeriussvarne177]

Let's go!

[@greghao]

Taiwan 胡椒餅 number one 🇹🇼 🇹🇼 🇹🇼 although tbh, the spot that’s super popular at raohe isn’t the best, there’s a tiny stall right at the beginning of the street which is better.

[@ChEiPs]

Love the Taiwanese content!

[@mart1n287]

was the meat cooked through? That looked like so much filling and not a long time in the oven

[@freddylesmana2414]

I'm wondering about this as well, plus the meat was cold, straight from the fridge... and seemed like no 2nd proofing, went right into the oven after the wrapping n topping

[@jdkgcp]

I'm sure chef John and/or half the other KZbinr cooks will copy this within a month.

[@ZagnutBar]

Going to Taiwan soon. Where is this pepper bun stand?

[@uranusjr]

臻味胡椒餅/炭烤地瓜 near the CKS Memorial Hall MRT station.

[@mitchellwarr1372]

Im curious, how well do you think this would work with a gluten free flour? There doesnt seem to be a lot of rising involved. Do you think the laminatiom would still work, and that the only issue would be forming it without it spliting? Or maybe using a gluten free dumpling recipe, with the same butter dough step and seasonings?

[@PookyMo100]

Imagine if they actually moved that slow irl 😆

[@MrStone125]

Taiwan number 1

[@artulyanoff]

Это ж типа самса.

[@aoukoa607]

NOOOOOO THE ONES AT RAOHE NIGHT MARKET ARE SO GOOD HOW DARE U :((((((( (ok fr though I def need to try this cuz pepper buns are so fantastic and I've been craving them like crazy since my trip to Taiwan this summer)

[@AsiaHikelopedia]

Lard for the second dough is better!

[@mynameisandong]

It tastes great, but I found that it hardens too fast when its not as warm in your kitchen and tends to crumble. Butter goes a little easier imo

[@AsiaHikelopedia]

@mynameisandong got to get a warmer kitchen!

[@salvatorenostrade3331]

Imo as a Chinese (please dont bring geopolitics into this) we probably took this recipe from our Turkic cousins. I remember seeing a dish cooked in a tandoor with similar flakey dough which I believe was called Samsa which is popular in Uzbekistan (not sure abour other turkic countries) which the only real difference would be the protein choice and likely the spice mix.

[@Jarptchow85]

Cool you are making videos again! Love your vision and recipes but you went away for almost a year.

[@CYI3ERPUNK]

these buns are a derivative/evolution from bao , so dont hate on the OG , but yes taiwanese cuisine is amazing =]

[@trullala3220]

wenn ich bei meinem bayerischen (!) metzger „schweinenacken“ bestelle kriege ich einen distinktiv anderen „cut“ (nicht nur viel dünner sondern viel viel mehr fettfasern - wird meistens zum grillen verkauft). muss ich ihn nur überreden das dicker zu schneiden oder wie nennt das dein metzger auf deutsch ? das rezept klingt absolut verführerisch!

[@munghinhoy4501]

Our Siew Pau from Seremban malaysia A1 in the world.

[@r09d98]

Is 20 minutes enough to cook the frozen pork filling? Seems short.

[@gunadz]

Yeah, I’ll take a good bing over a bao any day. Don’t get me wrong, I love baos, but I don’t always want to eat a pillowy cloud.

[@JPAnor]

oh that new mic is peaking alot

[@mynameisandong]

damn i thought nobody noticed

[@CodeNascher_]

rip anthony

[@wiwingmargahayu6831]

chicken liver and intestines tasty for me Sir

[@StarSmutje]

Time to Compare it with the ones from Food Wars.

[@user-mc4fs6jc7w]

What are these called in Mandarin/Pinyin? I want to see if I can find them on Meituan.

[@user-mc4fs6jc7w]

Hujiao bao? Maybe.

[@mynameisandong]

胡椒饼

[@user-mc4fs6jc7w]

谢谢 @@mynameisandong

[@user-hs6ug6ui3g]

Тайваньская самса в тандыре получается 🤔

[@SibirianBlue]

I wonder what you can sub mince for, for a vegetarian version?

[@DoctorPhilGud]

I dont know if it would be a good sub, but if i was gunna make it vegitarian i would use potatos and/or eggs. Me personally id do russet AND sweet potatos and eggs. Extra seasoned to make up for the flavor we miss out on in the pork, but remembering the sweet potato brings alot to the table. I usualy chop and do a quick stir fry of my potates when i make stuff. And maybe some onions to really round out the filling, on top of all the other things he adds to the pork.

[@terryboyer1342]

Some tasty pond scum should do nicely.

[@AlphaLlama]

Vegan minced meat? Or maybe some meaty mushrooms?

[@dingus42]

In Fujianese/Hokkien cuisine, we have many other similar snacks with a variety of fillings (in Singapore/malaysia where I'm from, we call this pork one Char siew sou). A lot are vegetarian, for example if you put molasses you get a Beh Teh Soh (Ma Ti Shu in mandarin, aka "Horse hooves"). If you put salted green bean paste you get Tau sar piah. Those are just some of the more common examples, do try them if you want! Note the flavour profile is obviously gonna be quite different for each compared to the pork one.

[@fenyx2558]

Tofu, Paneer?

[@Thjr13enGhost]

actual real life mora meat POG

[@laugebylovnielsen8777]

do stuff with James køkken

[@EoinGairleog]

Самса!

[@ZagnutBar]

Isn't "bao bun" akin to saying "pizza flatbread"?

[@OtonashiV]

chai tea, japanese wagyu beef, ramen noodles, etc...

[@ZagnutBar]

@@OtonashiV yes exactly Andong knows better than to perpetuate the silliness. Just call it baozi. I promise people will figure it out.

[@OtonashiV]

@@ZagnutBar Oh yeah, Andong is definitely aware. He's probably just doing it for the lowest common denominator, unfortunately.

[@ChrisKChandler]

Get off your high horses and go make some friggin' buns already.

[@anggasatya69]

So the real question is: is it pastry or dumpling?

[@lostboy8084]

Pastries dumpling are more bite sized and tend to have a sauce you dump into 😅

[@howchildish]

Don't do this. We don't need another Jaffa Cake situation XD

[@stariyczedun]

Please add the weight of the pork neck to the recipe!

[@handkc12]

Wanted to make some kind of China-cancelling-you-for-saying-Taiwan joke, but the comment section is too wholesome for that.

[@Plasma1iTV]

Still sad about the missing scallions... :(

[@mynameisandong]

me too, me too

[@Mr6Sinner]

Dude just pour the ingredients in the bowl lol idk why but the slow sprinkle of everything is so damn annoying

[@zanturius7221]

What the heck are you talking about ?

[@Mr6Sinner]

@@zanturius72212:30

[@Sacto1654]

That's something you don't _normally_ see in Chinese food. In fact, many items in Taiwanese cuisine aren't really found in most Chinese cuisine anyway (small wonder why I've never eaten this pepper bun before).

[@mynameisandong]

What even is „Chinese cuisine“ though? In fujian, these are quite well known

[@dingus42]

well what do you mean "Chinese food"? that's like saying you don't see Spanish cuisine often in European food. Well of course you wouldn't, if you only eat American "western" food, but doesn't mean entire countries and millions of people in Europe don't eat that every day lol. Same with Hokkien cuisine and American "chinese" food

[@simplicated99]

Instead of butter, for the dough you should use lard. That would be more traditional.

[@panasic]

Да самса обычная, из тандыра

[@darthdarthjinx]

I had no idea you eat pork.

[@Ithirahad]

-1000 social credit points! :P These look amazing, though. My backlog of stuff to make is way too long at this point, but I hope to get around to these at some point.

[@mynameisandong]

gave up on my social credit score long time ago haha

[@ivy4360]

@@mynameisandongAndong you could’ve been a great way to bridge cultures but instead you decided push political agenda, I’m disappointed in you.

[@Paul_Me_Once]

I reckon you could switch out the pork for mushroom and make this vegetarian.

[@miaththered]

Now to make this with beef like a heretic.

[@biggusballuz5405]

This is more pastry than bun. So i will stick to a bao, if i want it crispy all i need to do is just 生煎包 it.

[@uranusjr]

Just fyi it is not legally allowed to dip these buns in any kind of sauce. Expect an arrest the next time you try to enter Taiwan.