bear claw recipe
The Best bear claw recipe
What I love most about this recipe is how adaptable it is. You can make them extra gooey with extra brown sugar or add a little extra cinnamon if you want to spice things up. They’re perfect for holidays or just a cozy night in, but they’re also something I can grab and eat anytime—no fuss, no stress. My husband always says they remind him of his grandma’s cookies, and honestly, that’s the kind of comfort food I’m after. They’re not too sweet, not too salty, just the right balance that makes them feel like a treat without being overpowering. Plus, the health benefits are pretty nice too—whole wheat flour gives them a little extra fiber, and the nuts add protein, so they’re not just a sugar rush. My kids love them so much that they’ll eat them for breakfast sometimes, which is a win for me because I don’t have to worry about them being too much of a snack. They’re that kind of easy, satisfying bite that feels like a little indulgence every time.
Classic Bear Claws (Pigs in a Blanket)
A nostalgic treat featuring flaky pastry wrapped around savory sausage links, baked to golden perfection. Perfect for parties or a cozy family meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- ½ cup unsalted butter, cold and cubed
- 1 large egg
- 2 tbsp milk
- 8 hot Italian sausage links (or pork sausage)
- 1 tbsp olive oil
- ¼ cup honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a bowl, mix flour, salt, sugar, and baking powder. Add cold butter and rub until crumbly. -
2
Make a well in the center, add egg and milk, then mix until a dough forms. Chill for 15 minutes. -
3
Roll dough to ¼-inch thickness. Cut into 8 rectangles (about 4×6 inches). Place a sausage link in the center of each rectangle. -
4
Fold dough in half, seal edges with a fork. Brush lightly with olive oil. -
5
Place on a baking sheet. Bake for 12–15 minutes until golden brown. -
6
For glaze, mix honey, mustard, and vinegar. Brush over cooled bear claws. -
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🔧Equipment
- Mixing bowl
- Rolling pin
- Cutting board
- Baking sheet
- Oven
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, bake at 400°F (200°C) for the final 2 minutes.
- Substitute sausage with chicken or turkey for a lighter option.
- Store in an airtight container for up to 3 days or freeze for longer storage.
Watch Video Of How Classic Bear Claws (Pigs in a Blanket) Works
❓ Frequently Asked Questions About Bear Claws (Pigs in a Blanket)
What is the traditional preparation method for bear claw (or bear claws) and what ingredients are typically used?
Bear claws are a popular Chinese takeout dish made primarily from pork, shrimp, and sometimes chicken, wrapped in a dough wrapper and steamed or baked. The classic recipe includes ingredients like pork belly, shrimp, garlic, ginger, soy sauce, cornstarch, and sometimes green onions. The dough wrapper is often made from wheat flour, water, and a touch of oil or salt. The dish is traditionally steamed, but modern variations may also include baking or frying.
How do I ensure the dough wrapper is perfectly stretchy and pliable for wrapping the fillings?
To achieve a perfect, stretchy dough wrapper, follow these steps:
1. Mix 1 cup (120g) all-purpose flour with 1/4 cup (60ml) warm water and a pinch of salt.
2. Knead the dough gently for about 2-3 minutes until smooth and slightly elastic. Avoid overworking it.
3. Let it rest for 10-15 minutes to relax the gluten.
4. Divide into small balls, flatten slightly, and roll out thinly (about 1/8-inch thick) on a lightly floured surface.
5. For extra stretchiness, lightly mist the dough with water or use a small amount of oil while rolling.
Can I make bear claws without using pork belly, and if so, what are the best substitutes?
Yes! You can make bear claws with other proteins. The best substitutes include:
– Pork shoulder or tenderloin (cuts like shoulder or tenderloin work well)
– Chicken thighs or breasts (cut into bite-sized pieces)
– Shrimp or scallops (for a lighter, seafood-based version)
– Beef (such as flank steak or sirloin, cut thinly)
For a richer flavor, pork belly remains the traditional choice, but these alternatives work if you prefer a different texture or dietary preference.
What are the best cooking methods for bear claws, and how do they differ from each other?
The three most common cooking methods are:
1. Steaming – The classic method where bear claws are wrapped tightly and steamed in a bamboo steamer for 20-30 minutes until the dough is soft and the filling is cooked through. Steaming keeps the dish tender and maintains its original shape.
2. Baking – A modern twist where bear claws are baked at 375°F (190°C) for 20-25 minutes, often with a drizzle of oil or a light coating of egg wash for browning. This method gives a slightly crispier texture.
3. Frying – Less traditional but possible by lightly pan-frying the wrapped claws for 2-3 minutes per side until golden. This method adds a crispy exterior but can make the filling drier. Steaming is generally preferred for authenticity.
How do I prevent the bear claws from falling apart when wrapping and steaming?
To keep bear claws intact:
1. Roll the dough thinly—thick wrappers tear easily. Aim for 1/8-inch thickness.
2. Use a sharp knife—cut the dough into small squares (about 2×2 inches) for easier handling.
3. Wrap tightly but gently—place fillings in the center of a dough square, fold the sides inward, then roll tightly like a burrito. Seal the edges with a little water or flour to prevent leaks.
4. Steam at the right temperature—use a moderate steam (not too hot) to prevent the dough from shrinking or cracking.
5. Avoid overfilling—too much filling can cause the wrapper to burst during steaming. Leave a little space for expansion.
6. Let them rest before steaming—place wrapped claws in a steamer basket for 5 minutes before fully steaming to help them hold shape.
