Chinese Meat Pies
Ingredients:
For the dough:
300 g all-purpose flour
120 g hot water
45 g room-temperature water
2 tbsp neutral cooking oil (plus extra for coating)
For the filling:
300 g ground pork (or beef/lamb)
6 stalks scallions, finely chopped
1 tbsp minced ginger
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
¼ tsp ground Sichuan pepper (or five-spice powder)
¼ tsp ground white pepper
4 tbsp water (or unsalted stock)
For pan-frying:
Neutral cooking oil
Directions:
Prepare the Dough:
Place the flour in a mixing bowl. Pour hot water over the flour and mix with chopsticks. Add room temperature water and cooking oil. Stir until combined, then knead the dough by hand until smooth. Cover and let it rest for 20 minutes.
Knead the dough again until it becomes smooth. Coat the work surface and your hands with a little oil to prevent sticking. Roll the dough into a log and cut it into 8 equal pieces. Shape each piece into a ball, lightly coat with oil, cover with plastic wrap, and let rest for another 10 minutes.
Prepare the Filling:
While the dough is resting, combine all filling ingredients in a mixing bowl. Stir with chopsticks in one direction until the mixture becomes sticky.
Assemble the Pies:
Flatten a piece of dough into a disc about ½ cm thick. Place ⅛ of the filling on the disc. Pleat the edges to wrap the filling tightly, sealing it securely in the middle. Place the assembled pie on an oiled tray. Repeat with the remaining dough and filling.
Pan-fry the Pies:
Heat oil in a heavy-bottomed skillet. Gently place the stuffed dough balls into the skillet and flatten them into discs about 2½ cm thick. Fry over low heat until the first side is golden. Flip the pies, cover the skillet with a lid, and fry until the other side is browned. Flip again to crisp the first side for about 20 seconds.
Make Ahead:
To make ahead, flatten the stuffed dough balls into discs, lay them on a tray, and freeze until solid. Transfer frozen pies into airtight bags. Store in the freezer for up to 2 months. To cook, pan-fry frozen pies in a little oil over medium-low heat, with the lid on, until both sides are golden.
Nutritional Information:
Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 10 minutes
Calories: 185 kcal per pie
Servings: 8 pies
Tags:
#ChineseMeatPies #XianBing #SavorySnacks #PanFriedDelights #AsianCuisine #ComfortFood #HomemadeGoodness #MeatLovers #CrispyTreats #GoldenWrapper #FlavorfulFilling #EasyRecipes #CookingAtHome #FoodieFavorites #DeliciousMeals
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