Chinese Meat Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
10
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Calories
203 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Meat Pie
Description
This recipe uses beef with 15-20% fat content combined with aromatics such as scallions, ginger, and onions, and seasonings including soy sauce, oyster sauce, Shaoxing wine, and Sichuan peppercorn powder. The mixture is blended and then hand-stirred until sticky for a cohesive filling rich in savory, slightly spicy flavors. The dough is prepared with flour and a combination of hot and cold water to achieve a pliable yet firm texture suitable for wrapping.
Portioned dough pieces are rolled out and stuffed with the beef filling, then pan-fried to develop a crispy exterior while keeping the inside juicy. This method results in Chinese Meat Pies with a balance of textures—crispy edges from frying and a tender center. The recipe is designed to make multiple pies, allowing for batch preparation.
The notes indicate that the filling quantity is for about 20 pies, typically made in two batches, while the dough quantity covers only 10 pies at a time, suggesting doubling dough for using all filling at once. The pie filling can be refrigerated to firm up before shaping, facilitating handling. These meat pies can serve as an appetizer or main dish and are popular for their rich taste and filling nature.
Ingredients
Filling
- 300 g beef with 15% to 20% fat
- 2 scallion finely chopped, large
- 1/2 tsp. Sichuan peppercorn powder
- 1/2 tsp. salt
- 2 green onions
- 1 thumb ginger , sliced
- 1 tbsp. soy sauce light
- Pinch black pepper fresh ground
- 1 egg
- 1 tbsp. oyster sauce
- 1 tbsp. sesame oil
- 1/2 tsp. sugar
- 1 tbsp. Shaoxing wine cooking wine
- 1/2 white onion medium size
For the dough
- 2 cups all-purpose flour 300 g
- 1/2 cup water hot, over 90°C, 120 ml
- 60 ml water plus 10ml more for adjusting, room temperature
- 1 tbsp. vegetable oil
- pinch salt
Instructions
Beef filling
- Add beef, ginger, scallion, salt, sugar, Sichuan peppercorn powder and white pepper powder. Blend 10 seconds. Add egg, light soy sauce, sesame oil, Shaoxing wine and oyster sauce. Blend for another 10 seconds. Stir the filling by hand for minutes until sticky.
- Spread large scallion white on top and then drizzle around 2 tablespoons of hot oil. Mix in chopped white onion. Mix well, cover and set in fridge. For beginners, I recommend set the filling until slightly hardened. The filling is for 2 batches, 20 pancakes. However the dough is for 10 pancakes each time. If you want to use all of the filling once, double the dough.
Dough
- Add salt in all purpose flour and then add hot water firstly. Gently stir the hot water in. And stir in cold water too. Roughly knead to form a dough. No need to be smooth. Cover and set aside for 30 minutes.
- Re-knead the dough, it should be smooth very quickly. Cut into 50g portions (10 pancakes from this batch) and then roll out to wrapper. Seal it completely. Avoid the edges meeting the filling, otherwise the sealing work is hard to complete.
Frying
- Place the pancakes in a pan with oil, slightly press the center so the bottom can contact with the pan in better ways.
- Heat until the side becomes crispy. Then turn over and fry the other side. Once the two side becomes well browned, slow down the fire and over with lid and let the pancake heat for another 3-5 minutes. This can further cook the inside part and make sure the inner part is well cooked too. Then remove the lid and heat both side for another 30 seconds separately until the surface turn crispy again.
- Transfer to oil paper to remove extra oil and enjoy!! Meat pies are always a little bit salty, so make sure you match it with some light and healthy vegetable soup.
Notes
- The filling quantity makes approximately 20 meat pies; dough batch is for 10 pies, so double dough if using all filling at once.
- Let the filling rest in the refrigerator until slightly firm to make pie assembly easier.
- Beef with 15-20% fat content ensures moist, flavorful filling.
- This recipe’s nutrition facts are calculated per single pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 246mg | 10% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 24IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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