Hu Jiao Bing (Pepper Pork Scallion Bun)

3/12/2019 EDIT***-Thinking about this dough again: it does NOT at all do hu jiao bing dough justice, I’m afraid…..firstly, it should be much bigger, more secondly, more importantly, the dough should have flaky layers as well, which mine definitely lacks. It should probably not even be a yeast dough, but should have an “oil skin” and “oil flake” (see this post to see what I’m talking about)..  

I think the filling was quite decent, but please heed my warning! Many apologies to all who tried it and were disappointed at the interior 🙁 Not sure when I will have time to tinker with the dough.***

Hu jiao bing (胡椒餅) is a street food that was first introduced to me when my Aunt Cynthia dubbed it her favorite snack food from Taiwan. Intrigued by the description of a baked bun filled with peppery marinated pork and tons of scallions, I really wanted to try one!

During Christmas break of 2005, my grandma took me to Taiwan as a early high school graduation gift. I had already gotten accepted into college, so the trip was a big treat that I enjoyed a lot.

I remember eating lots of good food in Taiwan that first trip, but one specific memory involving hu jiao bing stands out to me..

hu jiao bing pepper pork bun

Continue reading to see what’s inside this mysterious bun…

Puo puo (婆婆/grandma) and I were exploring the Taipei east section (zhongxiao dong lu) in search of some hu jiao bing for me to try. Someone tipped us off about a street vendor in some alley (there are lots of those..!) who made hu jiao bing. By the time we got there around dinnertime, it had started to drizzle, and the vendor’s ingredients had been exhausted. We were in line after a person who had just ordered a bunch of hu jiao bing. Seeing that the vendor’s supply of ingredients looked like it had been almost all exhausted, we asked how many hu jiao bing were left. The vendor said that there were no more, and that the customer in front had ordered the last hu jiao bing of the day. (If you don’t already know, when street vendors sell out, they dayang ( 打烊), meaning that they close shop for the day, whatever time it might be.)

Huddling under our umbrella and looking on at the marbles of hu jiao bing dough sticking to the inside of the charcoal-heated cooking pot, Puopuo and I expressed our disappointment and were about to leave. Just in time, that same customer modified the order to get 2 fewer hu jiao bing, which meant that we could get the very last 2!

We happily paid the vendor, got our hu jiao bing in little paper sleeves, returned home in the rain, and boy oh boy, were those hu jiao bing tasty! Intense white peppery burn, scallions, well seasoned meat, partially fluffy and partially crisp dough; it was just the right combination of my favorite things.

Puopuo and I still talk about that memory, and hu jiao bing remains high on my list of favorite Taiwan eats. To read about our adventures in Taiwan last year, where we visited the same mother-and-son-operated hu jiao bing place twice in 2 days, click here!

My puopuo is such a great cook that I know she wouldn’t ever need to refer to my recipe for hu jiao bing…Aunt Cynthia no longer eats meat. Regardless of both,  Hsin Hsin Ah Yi and Puopuo, this post is in your honors! 🙂

By the way, the “hu jiao” aka pepper, refers to WHITE pepper, NOT BLACK pepper. Make sure you don’t use black pepper for this dish.

Hu Jiao Bing
(Literally translated as Pepper Bun, but more thoroughly translated as Peppery Pork Scallion Bun)


For the filling:

12 oz (340 grams) ground pork

1/2 tsp five spice powder

2 tsp Shaoxing wine

2 Tbsp soy sauce

3/4 tsp sugar

2 1/2 tsp ground white pepper

2 cups chopped scallions

For the dough:

3 cups (360 grams)all-purpose flour

1 tsp active dry yeast

3/4 cup – 1 cup water (see note on step #3)


3-4 Tbsp raw white sesame seeds


For the filling:

1) Mix together the filling ingredients, from the meat to the white pepper (inclusive) together. If the mixture is really hard to stir (say, if it is very fatty), add one teaspoon of water at a time so that the water can help break up the pork pieces. When the filling is well mixed up, the filling will start to form one big clump of filling, meaning that the fat has been mixed enough to help ‘glue’ everything together. Mix and mix until you see this big clump! This will take longer with leaner meat, as it doesn’t have as much fat to glue everything together. Do not add the scallions yet.  Cover and refrigerate.

For the dough:

2) Add a few tablespoons of the 1 cup of water to the yeast to activate the yeast.

3) After the yeast is nice and bubbly/frothy, add almost all the remaining water (leave a few drips (~1/4 cup) behind). Add the flour and mix well. The dough will start off shaggy, but after it is mixed, there should be no flour that is not incorporated into the shaggy bits. As the flour gets hydrated, everything should easily come together into a ball of dough. If not, add some of your reserved water, a few teaspoons at a time, until it does. The dough will be be slightly stiff with some give; that’s okay. If it’s too wet (sticks to your hands), add a little more flour, a teaspoon at a time. Knead until the dough is smooth and homogeneous-5-10 minutes. These steps can obviously also be done in a stand mixer with a dough hook attachment.

4) Put the dough in a bowl, cover, and let it rise at room temperature for 1 hour.

5) Lightly punch down the dough (it will not be super puffy, but it should have risen a bit) and knead for a few minutes to make sure the dough is very smooth.

6) Divide the dough into 12-15 portions (your call; I did 15). If 15, each portion should be about 38 grams. If 12, each should be about 48 grams.

hu jiao bing

7) On a floured surface, take each mound/ball of dough and slightly stretch and tuck the corners underneath the center of the dough to reveal a smooth top. Round out the dough by cupping your hands around it and gently shaping it.  You can also pretend you are wrapping filling inside the dough, and you want the folds to be on the bottom.

8) Preheat oven to 400F. Roll out each dough ball into a circular piece of dough, about 3-4 inches in diameter. Take the meat filling out from the fridge. Right now is the best time to taste for seasonings: microwave or pan-fry a little bit of the filling to see if it is salty and/or peppery enough. Adjust as needed, as your soy sauce and salt are probably not the same as my soy sauce and salt!

Filling the buns: For 15 servings, fill with 1 heaping Tbsp of meat mixture, then with 1-2 Tbsp scallions (the more, the merrier!) For 12 servings, scale up on the filling. Wrap the dough around the filling by using your dominant hand to make lots of small creases around the circumference/edges of the circle, pinching as you go around the circle. Use your non-dominant hand to rotate the filling+dough as you go along, and also feel free to use the thumb of this non-dominant hand to shove scallions into the filling. I am right handed, and I like to use my left hand to move the dough+filling in a clockwise motion. Do what works for you; the most important is that you have the filling securely wrapped in the dough.

9) Dip the smooth part of the dough ball in some water, or, use a pastry brush to gently brush the tops with water. Dip the top in white sesame seeds.

hu jiao bing pepper pork bun


hu jiao bing pepper pork bun

10) Bake at 400F for 20-25 minutes, or until the top is nice and browny.


hu jiao bing pepper pork bun

Fluffy, crunchy, hearty; so many textures


hu jiao bing pepper pork bun


hu jiao bing pepper pork bun

Hand-chopped meat



hu jiao bing pepper pork bun

Simba almost made it into the picture


-These hu jiao bing are considerably smaller than the ones I ate in Taiwan. Feel free to adjust the amounts to make the sizes that you want, or keep them the ~3 inch diameter they are for good portion control.
-These are best eaten fresh. The more they get heated, the more yellow/brown the scallions turn. These freeze beautifully; just make sure you put them in a sturdy bag, free from freezer burn. You will need to add a few minutes to the cooking time, but not much.
-The smell of freshly ground white pepper > > > already ground white pepper, if you can get your hands on white peppercorns (try an Asian grocery store). Yes, please do use white pepper, otherwise it won’t taste right..
-Ground pork is OK, and I’m sure most people would opt for this out of convenience. But, for the best kou gan (口感)or mouth feel, hand-chop your pork. You can use pork shoulder or for a head start, you can even get pork chop (not center-cut, something fattier) and chop those up. -Your mileage may vary with the water amounts in the dough; my flour is Sir Galahad and it’s been so humid outside that it’s possible my flour has picked up some moisture?


  1. saif

    so like, was there any salt in this??

    • saif

      oh wait, the soy sauce… i think i’ve made a terrible mistake…

      • Megan

        Hi Saif! Yes, the soy sauce :). Did you already make these?

  2. Steven

    Oh, I’m going to have to try this. I found this webpage because I just watch Mark Wien’s travel video to Taiwan, and he ate this at the night market, and short of flying over there, I decided I need to try and make these!

    • Megan

      Steven, Thanks for writing! I myself am a sucker for good night market food! Hu jiao bing really is very delicious, and I do hope you’ll try it out with my recipe.
      Happy cooking to you, and let me know how it turns out!

  3. Mike McCloskey

    Thanks for the recipe. Made them and they were great! The white pepper really makes it’s presence known! My yeast didn’t want to cooperate, so I bought a round of pizza dough from a local pizzeria, and the whole recipe came together in a snap. My girlfriend is from Tianjin, and her eyes got wide when I brought them to her; gobbled down 4 and demanded to know why I hadn’t made them before!

    • Megan

      Thanks for writing, and thanks for your kind words- I’m so glad you both enjoyed them. Yes, the white pepper does really make it pop; it’s totally up to you if you want to up or lessen the amount to fit whatever you like. Your girlfriend is lucky to have a boyfriend who will make a recipe navigating yeast! Hopefully my directions did not make you think your yeast wasn’t working well enough- the dough is not going to rise as much as say, rolls or bread, but it is supposed to rise a tad, so if your dough just sat and stayed the same, then I’d definitely agree your yeast didn’t cooperate. I edited the directions a bit to make sure that was super clear.
      Happy cooking!

  4. Kimbo

    Is it really white pepper? Not doubting you, but every time I see references to hujiao bing I always see them referred to as “black pepper buns” or “black pepper meat pies”. I would love to try making these.

    • Megan

      Thanks for your note! Your question made me want to research more. One prolific Taiwanese blogger / cookbook author lists white pepper, but in another cookbook I have (also Taiwanese), it lists black. My food memory of pepper buns and instinct of Chinese/Taiwanese taste, also say white pepper is still right. In any case, when we visited the mother-son vendor ( ), they kindly told me what they use as seasonings, and they held up a box of “100% white pepper powder” as proof of real ingredients 😉 Maybe some people prefer black, but I love the white and wouldn’t stray from it. Try it for yourself- split the batch half and half, and see which one you prefer! 🙂 Please let me know how it turns out, should you end up making them!

      • Kimbo

        Thanks so much for the link! The hujiao bing looks SO good in those pictures. Great suggestion on splitting the batch into black and white – I will give that a try! I’ll definitely let you know how it goes. Thanks again!

        • Megan

          🙂 Yes, they were AMAZING. Happy cooking! I look forward to your report!

  5. Kati

    My maternal grandfather sold these pepper buns as far back as the 1950s. He owned the top two store fronts which sold these crispy, flaky pillows stuffed with ground pork, scallions, and a special peppery seasoning mix. While this recipe is helpful, it is difficult to meet his standards. The secret is in the peppery seasoning, which differ food stand to food stand. The charcoal clay oven is a necessary tool to obtain the crispy, flaky texture. These buns should be juicy. Go to stand 156 in Longshan Market to try a bun which literally squirts out juicy, pork broth. No. 31, Section 1, No. 1 in Da’an has a drier, meatier spin.

    • Megan

      You must be very proud of your grandfather! Thank you for sharing.

  6. The Kung Food Kitchen

    Cheers for the recipe, I just had two of them from a street vendor near Taipei Main station, love it. Gonna try make em when I get back to uk and play with different fillings. 😜

    • Megan

      How’d they fair?

  7. Louisa M

    Yep, bought some from Chongqing South Road, not far from the Shinking Mitsukoshi Building, opposite Taipei Main Station

    Another option is Rao He Night Market.

    There used to be a stand near Eslite bookstore, near to Nanjing Fuxing MRT.

    And of course, one down an alley near Longshan Temple.

    They may well have moved or vanished but I have a lot of good memories of eating one or two before my class in the evenings

    • Megan

      Yea! I love how you can get food all over the city, almost wherever you go 🙂 I do wish I could have grown up in Taiwan with all the yummy street food.

  8. Ben

    It seems like the raw pork would not cook completely. Have you ever tried cooking pork mixture first?

    • Megan

      Hi Ben! No, I haven’t cooked the pork mixture first; I think that you might lose the precious meat juices if you cook the mixture first! It would also be harder to wrap because the cooked meat wouldn’t be as mushy/packable. Don’t worry, the meat will cook completely! The flour/dough has to reach 190F-200F to be cooked, and the meat only has to be ~165F, so I think you’d be fine. In my days of cooking carb-wrapped meat, things have turned out and I’ve only ever used raw meat mixture. Hope that answers your question!

      I am so sorry for the really late response 🙁 I think my email inbox has been rejecting notifications from this blog =/ Please accept my apology!

  9. Addie

    No shame. Just finished watching the latest episode of Food Wars and the character\’s making hou jiao bing. And lo\’ and behold you have a recipe that I can totally do!

    • Megan

      Great! I actually want to revise the recipe’s dough portion based on tips I learned from this same hu jiao bing vendor on my last trip, but for now, it’ll have to do. Doesn’t watching good food on TV make you hungry!?

      • Justin

        Haha, also same reason.

        Why doesn\’t a portland food cart do this? would be great!

        • Megan

          A food cart in the US probably doesn’t make these because they are very labor intensive- you have to stuff each one and then slap them on the side of a charcoal oven, then serve them while they are still warm/hot!

    • Selya

      Haha, I am here for exactly the same reason 😉 . And I am definitely going to try this ! Thank you for sharing !

      • Megan


  10. Nancy

    If we use pork shoulder instead of ground pork, would the amount still be the same? Thanks for the recipe!

    • Megan

      Hi Nancy,
      Sorry for the late response! I am actually vacationing in Taiwan at the moment 😉

      Yes, the amount would stay the same if you use ground shoulder instead of ground pork !

  11. Simon Sperring

    Had many of these last week in Taipei, utterly delicous will be attempting the recipe tomorrow.

  12. Ray

    Hi Megan – thanks for sharing the recipe. For some reason I can\’t quite get the dough to be flaky and with similar texture as the ones they sell in TW. Do you know of any other tips that might make it the dough more crispy outside, soft and shewy inside, and flaky? I even bought a tandoori oven to see if it helps, but I think ultimately the difference rests in the dough recipe.

    • Megan

      Hi Ray,
      Thank you for writing! Alas, I have realized that this recipe didn’t produce any of the flakiness of the hu jiao bing in Taiwan after my subsequent trips to Taiwan. More recently, I spoke with the owners of the hu jiao bing stand that I posted about, and they had told me that the dough is actually more similar to a 酥餅 dough (can you read Chinese?) with the 油皮 and 油酥 (you pi and you su) layers, like in this recipe. But..obviously, not as flaky, because we’re not making a dessert. Unfortunately, I’ve not had the time to figure out what proportions might be good !

      Here are 孟老師’s proportions for the hu jiao bing dough that you could try out for 10 hu jiao bing. (see my sesame pastry method) She uses 250 grams of meat, for reference. Hope this helps in the meantime! I haven’t tried her recipe, but she is pretty darn knowledgeable about pastry!

      dough / you pi (outside wrapper)
      150 g water
      1/4 tsp active dry yeast
      10 g sugar
      250 g all purpose flour
      10 g oil

      you su (for the inside)
      100 g flour
      50 g vegetable oil

      Please do write back and let me know how it goes!

  13. Ann

    I’m making this now. I will let you know the result. I’m a little bit of nervous and excited. Update you soon…

  14. Nyasha

    Your pictures looks really amazing and they really make me miss having this while I was staying in Taiwan. You’ve provided me more information upon the pepper cakes that I never knew about the buns.

    I hope if you have the time, that you will be able to comment and read my recent article on it:
    I run a spicy food blog, Nyam with Ny and even though the pepper cakes aren’t that spicy, I think it’s something worth bringing to the attention of people who enjoy mild spice street food such as this.

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