Crispy Shiitake Mushroom
Pork Mai Duo Pie

A flaky, golden-brown Mai Duo Pie filled with savory hand-chopped pork and fresh shiitake mushrooms, baked to crisp perfection.

Ingredients

• 500 g flour
• 300 ml water
• 4 g yeast
• 5 g sugar
• 2 g salt
• 300 g pork meat
• 200 g shiitake mushrooms
• 40 g flour for oil roux
• 3 g salt for oil roux
• 50 ml hot oil
• to taste seasonings

Instructions

1. 1Mix ingredients for the dough

   

   Add flour, yeast, sugar, salt, and water into a large metal mixing bowl, then begin mixing the ingredients together.

   Tip: Ensure the water is at the right temperature to activate the yeast properly.
2. 2Knead the dough

   

   Continue working the dough mixture inside the bowl using hands and chopsticks until it forms a cohesive mass with no dry flour lumps remaining.

   Tip: Kneading well helps develop the gluten structure for a better pie texture.
3. 3Prepare the oil roux

   

   Pour hot oil over a mixture of flour and salt in a container, stirring it thoroughly to create a smooth, yogurt-like oil roux.

   Tip: Hot oil helps cook the flour slightly, releasing a rich aroma and creating distinct layers in the pastry.
4. 4Hand-chop the pork filling

   

   Place the pork meat on a cutting board and finely chop it using a heavy cleaver to achieve a coarse minced texture.

   Tip: Hand-chopping meat retains a better texture and juiciness compared to using a machine grinder.
5. 5Peel the shiitake mushrooms

   

   Carefully peel the outer skin layer off the cleaned shiitake mushrooms by hand before preparation.

   Tip: This step adds a fun element and ensures a clean texture for the mushrooms.
6. 6Dice the shiitake mushrooms

   

   Slice the prepared shiitake mushrooms and chop them into small cubes on the cutting board to combine with the pork filling.

   Tip: Chop the mushrooms uniformly so they blend evenly into the meat mixture.
7. 7Season the minced meat and add shiitake mushrooms

   

   Add seasonings and the chopped shiitake mushrooms into the bowl with the minced meat, then mix everything together thoroughly. In the video, five-spice powder is added, but it is not recommended as it tends to mask the fresh flavor of the mushrooms.

   Tip: Skip the five-spice powder to let the natural freshness of the shiitake mushrooms stand out.
8. 8Roll out the fermented dough

   

   Take the fermented dough out, press to deflate, and roll it into a long rectangular thin sheet using a rolling pin.

   Tip: Roll the dough into an even, thin rectangular sheet to ensure uniform layers after adding the oil roux.
9. 9Spread the oil roux

   

   Evenly spread the prepared oil roux across the surface of the rolled rectangular dough sheet, then roll it up tightly from the long side and divide it into equal pieces.

   Tip: Ensure the oil roux is spread uniformly to create distinct, flaky layers in the finished pies.
10. 10Divide the dough into portions

    

    Use a scraper to divide the rolled and filled dough log into smaller pieces of equal size, sealing the edges of each piece securely.

    Tip: Divide the dough evenly into 7 portions to ensure uniform cooking times for all the pies.

Storage & Reheating

Burn It Off

Frequently Asked Questions