Northeastern Chinese Gubana

Ingredients

In this adaptation, the traditional sweet filling of Italian Gubana is replaced with a savory filling inspired by Northeastern Chinese cuisine. The original Gubana is typically filled with a mixture of dried fruits, nuts, and sweet spices, while the Northeastern Chinese Gubana features a filling of minced pork, Chinese cabbage, shiitake mushrooms, and fragrant spices. Additionally, the dough is shaped into a spiral instead of the traditional crescent shape, giving it a unique appearance. We alse have the original recipe for Gubana, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• For the filling: For the filling:
• 1/2 pound (225g) minced pork 1/2 pound (225g) minced pork
• 1 cup (150g) Chinese cabbage, finely chopped 1 cup (150g) Chinese cabbage, finely chopped
• 4-5 shiitake mushrooms, soaked and finely chopped 4-5 shiitake mushrooms, soaked and finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/4 teaspoon five-spice powder 1/4 teaspoon five-spice powder

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add the vegetable oil and warm water, mixing until a smooth dough forms. Knead the dough for about 5 minutes until it becomes elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, combine the minced pork, Chinese cabbage, shiitake mushrooms, garlic, soy sauce, oyster sauce, sesame oil, ground white pepper, and five-spice powder. Mix well until all the ingredients are evenly incorporated.
3. 3.
   On a lightly floured surface, roll out the dough into a large rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
4. 4.
   Starting from one of the longer sides, tightly roll the dough into a spiral shape, similar to a cinnamon roll. Pinch the edges to seal.
5. 5.
   Preheat the oven to 180°C (350°F). Place the Gubana on a baking sheet lined with parchment paper and bake for 30-35 minutes, or until the pastry is golden brown.
6. 6.
   Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Treat your ingredients with care...

• Chinese cabbage — Make sure to finely chop the Chinese cabbage to ensure even distribution throughout the filling.
• Shiitake mushrooms — Soak the mushrooms in warm water for about 20 minutes until they become soft. Finely chop them before adding to the filling.

Tips & Tricks

• If you prefer a spicier filling, add a pinch of chili flakes or Sichuan peppercorns to the filling mixture.
• You can make the Gubana ahead of time and reheat it in the oven before serving to regain its crispiness.
• Feel free to experiment with different fillings, such as adding diced carrots or water chestnuts for extra crunch.

Serving advice

Northeastern Chinese Gubana is best served warm or at room temperature. Slice it into individual portions and serve as an appetizer or as part of a dim sum spread. Pair it with a dipping sauce made from soy sauce, vinegar, and a touch of chili oil for an extra kick.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds on top of the Gubana before baking. The seeds will add a touch of visual appeal and a subtle nutty flavor.