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.
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Keyword dumplings, meatpie
Juicy Minced Beef Pie (牛肉餡餅) https://maggieats.com/recipes/juicy-minced-beef-pie-%e7%89%9b%e8%82%89%e9%a4%a1%e9%a4%85/ May 9, 2020