Yunnan Mooncake Recipe: Savory, Flaky, and Wildly Underrated

~2 hours

May 28, 2025

When people hear “mooncake,” they usually think of the sweet, dense ones from Cantonese bakeries. But head southwest to Yunnan province, and you'll find a completely different take.

Yunnan mooncakes? They're savory. They're flaky. They’re packed with local ham and sometimes even rose petals. These are mooncakes with attitude.

What Makes Yunnan Mooncake Special?

Here’s what sets Yunnan-style mooncakes apart:

  • Savory, not sweet – The star is Xuanwei ham, a dry-cured local specialty.

  • Flaky crust – Think puff pastry, not dense cake.

  • Rich umami flavor – A mix of ham, lard, sugar, and sometimes rose or sesame.

  • Perfect balance – Salty, slightly sweet, aromatic, and buttery.

It’s not dessert. It’s not quite dinner. It’s a bite-sized flavor bomb.

Yunnan Mooncake Recipe

Ingredients (Makes 8–10 mooncakes)

1. Water-Oil Dough (outer layer):

  • 200g all-purpose flour

  • 80g lard or unsalted butter (room temp)

  • 100ml warm water

  • 1/4 tsp salt

2. Fat Dough (inner flaky layer):

  • 120g all-purpose flour

  • 60g lard (or butter)

3. Filling:

  • 150g cured ham (Xuanwei if available, or prosciutto/jamón)

  • 50g white sugar

  • 40g toasted sesame seeds

  • 1 tbsp rose petal jam (or 2 tsp dried edible rose petals, crushed)

  • 1 tsp rice wine (optional, for aroma)

4. Optional glaze (for shine):

  • 1 egg yolk + 1 tbsp milk, whisked

Step 1: Make the Water-Oil Dough

  1. In a large bowl, mix flour and salt.

  2. Add lard (or butter) and rub into flour until sandy.

  3. Pour in warm water slowly, stirring until a soft dough forms.

  4. Knead until smooth and elastic (about 5 mins).

  5. Wrap in cling film. Rest at room temp for 30 minutes.

Step 2: Make the Fat Dough

  1. Mix flour and lard in a small bowl until fully blended.

  2. It should form a soft, smooth dough.

  3. Wrap and rest 20 minutes.

💡 Tip: Don't overwork this dough. Keep it soft so it laminates easily.

Step 3: Prepare the Filling

  1. Finely mince the ham until almost paste-like.

  2. In a bowl, combine ham, sugar, sesame seeds, and rose jam.

  3. Add rice wine (optional) and mix well.

  4. Divide into 8–10 small balls. Chill to firm up.

💡 Balance the saltiness of ham with sugar. Taste and adjust before forming balls.

Step 4: Laminate the Dough (Make It Flaky)

  1. Divide both doughs into 8–10 equal pieces.

  2. Flatten a water-oil dough piece into a disk.

  3. Wrap one fat dough ball inside it. Seal tightly.

  4. Roll the combined ball into a long oval.

  5. Fold into thirds like a letter. Rotate 90°.

  6. Roll out again. Fold into thirds once more.

  7. Rest for 10 mins before final shaping.

💡 This step builds flaky layers—don’t skip!

Step 5: Fill & Shape

  1. Flatten each laminated dough ball gently.

  2. Place a ham-rose filling ball in the center.

  3. Wrap and seal carefully. Smooth the surface.

  4. Slightly flatten into a puck shape (traditional Yunnan mooncakes aren’t tall).

Optional: Use a fork to poke 2–3 tiny holes on top to prevent bursting.

Step 6: Bake

  1. Preheat oven to 180°C / 350°F.

  2. Place mooncakes on a lined baking tray.

  3. (Optional) Brush with egg wash for shine.

  4. Bake for 25–30 minutes, until golden brown and crispy.

  5. Cool on a rack.

Pro Tips & Fun Extras

  • Shortcut: Use store-bought puff pastry. Still tasty. Not authentic. But faster.

  • Vegan option: Swap ham for mushroom, tofu, and miso paste.

  • Storage: Best fresh. But lasts 2–3 days in an airtight container.

  • Pairing: Pu’er tea, jasmine tea, or—if you’re feeling bold—an IPA.

Final Thoughts

Yunnan mooncakes are the unsung heroes of Mid-Autumn Festival. They break the mold. They shock your taste buds. And they definitely deserve a place at your table.

Make a batch. Share them. Then casually drop, “Oh, these are Yunnan-style” at your mooncake party. Instant street cred.

Yunnan Mooncake