Thanks to the quarantine, I’ve had a lot of time to try my hand at making Asian food that is readily available in LA but not so much in Germany.
These meat pies are super juicy because of the additional water mixed into the filling at the end, and they’re extra delicious served with some black vinegar and chili oil.
The thicker skin means they are easy to wrap, and you don’t want to worry about the folds looking pretty since we’ll just hide them at the bottom…shh.
They look at bit like juicy pork dumplings here…but they’re in fact much larger. The shape also flattens out as you fry them.
Dont’ skimp on the oil if you want to get a nice golden crust on each side. But also don’t overcook them or the pies will start to break in the pan and you’ll lose all the juicy inside. (I may or may not have let that happen to a few of them…)
Juicy Minced Beef Pie (牛肉餡餅)
Ingredients
Dough
- 250 grams All purpose flour
- 170 ml Warm water
Filling
- 250 grams Ground beef
- 1 tbsp Ginger, minched
- 2 Green onion, chopped
- 1/4 Onion, chopped
- 1/2 tsp Salt
- 2 tbsp Soy sauce
- 1 tbsp Rice wine
- 1/2 tsp Black pepper
- 1/2 tbsp Sesame oil
- 1 tbsp Venetable oil
- 2 tbsp Water
Instructions
Prepare the dough
- Put the flour in a mixing bowl and put in the flour.
- Make a well in the center of the flour and pour in 150ml of the warm water, reserving some to add later if needed.
- Mix the water and the dough until the surface of the dough is smooth and not sticky. Add more water or flour as needed.
- Cover the dough and rest for 30 minutes. You can make the filling in the meanwhile.
Prepare the filling
- Place beef in a mixing bowl and add ginger, salt, soy sauce, rice wine, black pepper, sesame oil, an vegetable oil. Mix well. (I used chopsticks for this. A whisk could work but the might be messier)
- Add water and keep stirring until the protein is broken down and the meat feels sticky while stirring.
- Add onion and green onions. Mix well.
Make the pies
- Take the dough and separate into 8 even pieces (mine were about 50g each)
- Roll out one piece of the dough to about 3mm thick. You don't want this to be too thin else it can break during booking and you lose all the juices.
- Separate the meat into 8 portions, and add one portion to the rolled out dough. Close the pie by putting the outer edges into the center. This doesn't need to be pretty – it'll just go on the bottom. Make sure it's closed!
- Heat a pan with plenty of oil and line the pies on the pan, folde side down, on medium high heat. Cook each side for 6-8 minutes or until golden. Add more oil if it looks like it's burning but not turning golden/crispy.
