Description
These Chinese Crispy Meat Beef Pies offer a delightful combination of tender, savory ground beef filling encased in a crispy, pan-fried dough. Inspired by traditional Chinese flavors, the succulent beef is seasoned with soy sauce, oyster sauce, sesame oil, and aromatics like garlic, ginger, and scallions. The dough is hand-rolled, filled, and then pan-fried to golden perfection, creating a crispy exterior with a juicy interior. Perfect as an appetizer or snack, these pies are flavorful, satisfying, and easy to prepare with basic ingredients.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup warm water
- 2 tbsp vegetable oil
Beef Filling
- 1 lb ground beef
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1/2 tsp sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 3 scallions, chopped
- 1/2 tsp ground black pepper
For Frying
- 1/4 cup vegetable oil
Instructions
- Mix the Dough: In a large bowl, combine 2 1/2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 3/4 cup warm water and 2 tablespoons vegetable oil, mixing thoroughly until a dough forms.
- Knead & Rest: Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes to relax the gluten.
- Cook the Beef: Heat 1 teaspoon sesame oil in a skillet over medium-high heat. Add 1 pound ground beef and cook until browned, breaking apart the meat with a spatula as it cooks.
- Season: Stir in 2 cloves minced garlic, 1 teaspoon minced fresh ginger, and 3 chopped scallions. Cook for 1-2 minutes until fragrant.
- Add Sauce: Mix in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/2 teaspoon ground black pepper. Cook for another 2-3 minutes to combine flavors. Remove from heat and let the filling cool slightly.
- Divide & Roll: Divide the rested dough into 12 equal portions and roll each into a ball. On a floured surface, flatten each ball into a approximately 4-inch diameter circle.
- Fill & Seal: Place about 1 tablespoon of the beef filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch edges firmly to seal, then flatten slightly into a disc for even frying.
- Heat Oil for Frying: In a non-stick skillet, heat 1/4 cup vegetable oil over medium heat until shimmering.
- Pan-Fry Pies: Fry the pies in batches for about 4 minutes on each side, or until they are golden brown and crispy. Adjust heat as needed to avoid burning.
- Serve: Remove pies from skillet and drain on paper towels briefly. Serve hot with soy sauce, chili oil, or black vinegar for dipping.
Notes
- Resting the dough improves elasticity and makes rolling easier.
- Ensure the beef filling is not too wet to avoid soggy pies.
- Pies can be kept warm in a low oven while frying remaining batches.
- You can substitute ground pork or chicken if preferred.
- Use fresh ginger and garlic for best flavor.
- Keep oil temperature medium to ensure pies cook through without burning.
