A charred, blistered bun baked in a tandoor-like drum oven, filled with juicy seasoned beef and scallions, explosively peppery and crusted with sesame seeds — the night market showstopper.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper bag
Garnishes: sesame seeds
Accompaniments: soy milk, other night market foods
Instructions
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1
Mix dough ingredients, knead 8 minutes until smooth. Cover and let rise 1 hour.
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2
Combine filling ingredients and mix well. Refrigerate 20 minutes so it firms up.
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3
Divide dough into 8 portions. Flatten each, place a generous ball of filling in the center, and pinch closed, sealing tightly.
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4
Brush the sealed side with egg white and press into sesame seeds.
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5
If using a conventional oven, preheat to 250°C (480°F) with a baking stone. Place buns sesame-side up on the stone.
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6
Bake 15-18 minutes until the buns are deeply browned and blistered. The bottom should be charred and crispy.
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7
Let cool 2 minutes (the filling is scalding hot inside), then eat immediately.
Did You Know?
Raohe Night Market's famous pepper bun stall has had a permanent queue since the 1990s — the buns are slapped onto the inside walls of a scorching barrel oven and baked in under 10 minutes.
Chef's Notes
Equipment Tips
- drum oven or very hot conventional oven
- mixing bowl
- baking stone
Garnishing
sesame seeds
Accompaniments
soy milk, other night market foods
The Story Behind 胡椒餅
Pepper buns originated with Fuzhou immigrants and were perfected in Taiwan's night markets. The traditional drum oven (similar to an Indian tandoor) creates intense radiant heat that chars the bun's exterior while the filling steams inside. The Raohe Street Night Market pepper bun stall is one of Taipei's most famous food landmarks, and the sight of vendors slapping dough onto the oven walls has become an iconic image of Taiwanese food culture.
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