60 min
Chinese Meat Pie
Recipe GLPR396ea78c254fbd
Crispy pan-fried Chinese meat pie filled with seasoned ground beef infused with ginger, scallions, and aromatic Sichuan pepper. The golden, flaky exterior gives way to a savory, well-spiced beef filling that is bound together with egg and enriched with sesame oil and oyster sauce. These hand-held pies are perfect as an appetizer or snack.
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Ingredients
Ground beef (15-20% fat)
Ginger, sliced
Scallion, finely chopped
Sichuan peppercorn powder
Salt
Sugar
Fresh ground white pepper
Egg
Light soy sauce
Sesame oil
Shaoxing cooking wine
Oyster sauce
White onion, minced
Green onion, white part
All-purpose flour
Hot water (over 90°C)
Room temperature water
Vegetable cooking oil
Directions
Prepare the beef filling by combining 300 g of ground beef with sliced ginger, finely chopped scallion, 1/2 tsp salt, 1/2 tsp sugar, and 1/2 tsp Sichuan peppercorn powder. Pulse in a food processor for about 10 seconds until well combined.
Add 1 egg, 1 tbsp light soy sauce, 1 tbsp sesame oil, 1 tbsp Shaoxing cooking wine, and 1 tbsp oyster sauce to the beef mixture. Pulse for another 10 seconds, then stir by hand for 2-3 minutes until the filling becomes sticky and cohesive. Add a pinch of fresh ground white pepper.
Arrange the white parts of 2 green onions on top of the filling and drizzle 2 tbsp of hot vegetable oil over them to release their flavor. Fold in the minced white onion and mix well.
Cover the filling and refrigerate for at least 30 minutes, or longer if you prefer it to firm up slightly before wrapping. This filling is sufficient for 20 pancakes (two batches of 10).
To make the dough, combine 2 cups all-purpose flour with a pinch of salt in a large bowl. Pour 1/2 cup hot water (over 90°C) into the flour while gently stirring. Add 60 ml room temperature water and mix until a rough dough forms. Knead briefly to combine—the dough does not need to be smooth at this stage.
Cover the dough and let it rest for 30 minutes at room temperature.
After resting, re-knead the dough for 1-2 minutes; it should become smooth and elastic very quickly. Divide into 10 portions of approximately 50 g each.
Roll each dough portion into a thin circular wrapper, about 4-5 inches in diameter. Place 1-2 tbsp of the chilled beef filling in the center of each wrapper, being careful to keep the filling away from the edges.
Fold and seal the wrapper edges completely around the filling, pleating or pressing the dough together to form a secure seal. Ensure no filling touches the sealed edge, as this makes sealing difficult.
Heat 1 tbsp vegetable oil in a large skillet or shallow pan over medium-high heat. Place the finished meat pies in the hot oil and gently press the center of each pie so the entire bottom surface makes contact with the pan.
Fry for 2-3 minutes until the bottom is golden and crispy. Flip each pie carefully and fry the other side for 2-3 minutes until also golden brown.
Once both sides are well browned, reduce the heat to medium-low, cover the pan with a lid, and cook for an additional 3-5 minutes. This allows the interior to cook through and ensures the beef reaches a safe internal temperature of 160°F (71°C) for ground meat.
Remove the lid and fry both sides for an additional 30 seconds each to restore crispness to the exterior. Transfer the finished meat pies to paper towels to drain excess oil.
Serve warm as an appetizer or snack. These meat pies pair well with light vegetable soup or a simple dipping sauce.
