Traditional Chinese meat pie (馅饼) with beef, large scallops and onions.

The traditional Chinese meat pie is characterized by crisp packing and consistent filling. In fact, there are many types of meat pies that are popular throughout the country. Seals vary from house to house. You can use pork, lamb, beef, etc. This is a popular version with beef and onions.

Cooking tips

Rubbers: The flavors of the toppings determine whether a pancake tastes good or not.  I highly recommend adding powdered Szechuan paprika to the filling, which is considered the best spice for beef in China, to enhance the flavor. Usually water, broth or some other liquid is added to make the filling juicy. This time I use an egg to increase the viscosity of the beef filling.

About the dough: The dough contains more water than other traditional dumpling packs and its softness makes it very easy to knead and pack. It just needs a little tweaking.

Steps

This is how the filling is prepared.  Add beef, ginger, green onions, salt, Szechuan sugar powder and white pepper. Stir for 10 seconds.  Add the egg, light soy sauce, sesame oil, checkered wine and oyster sauce. Stir for another 10 seconds.  Shake the putty by hand for a few minutes until it becomes sticky.

Sprinkle a large white green onion on top and drizzle with about 2 tablespoons of hot oil. Stir in the chopped white onion. Mix well, cover and refrigerate.  For beginners, if you have enough time, I recommend adjusting the filling to a lightly hardened state.

Add salt to the all-purpose flour, then add hot water first. Stir gently in hot water. And stir it in cold water.  Knead roughly to obtain a dough. They don’t have to be smooth. Cover and set aside for 30 minutes.

Knead the dough, it should be smooth very quickly.  Cut into 30 g portions (twice the size of the dumplings) and roll into packages. Shut it down completely. Avoid contact of the edges with the trowel, otherwise the compaction work will be more difficult.

Place the pancakes in a buttered pan and press lightly in the center to bring the bottom into contact with the pan.

Heat until the side is crisp.  Then turn around and bake the other side. Once both sides are golden brown, reduce the heat and cover with a lid and let the pancake heat up for another 2 minutes. This adds extra baking to the interior and ensures that the interior is also well baked. Then remove the lid and heat both sides separately for another 30 seconds until the surface is crispy again.

Transfer to buttered paper to remove excess oil and enjoy!!! Meat pies are always a little salty, so pair them with a light and healthy vegetable soup.

Chinese Meat Pie

Chinese beef dough

Yes, of course:

Main location

Kitchen:

Chinese

Keywords :

baked meat

Serve: 10

Calories: 203 kcal

Author: Elaine

Ingredients

Fill in

  • 300 Beef
    g
    Beef
    , containing 15 to 20 % fat
  • 2large green onions, finely chopped
  • 1/2teaspoon Szechuan paprika
  • 1/2
    Teel.
    Salt
  • 2
    green onions
  • 1InchGinger, sliced
  • 1
    tablespoon
    light soy sauce
  • Dash
    freshly ground pepper
  • 1
    Egg
  • 1tablespoon oyster sauce
  • 1
    M.
    Sesame oil
  • 1/2 teaspoonsugar
  • 1
    Tbsp.
    The Shaoxing cooking wine
  • 1/2
    medium white onions

To the dough.

  • 2 cups all purpose flour
  • 1/2
    cup
    hot water at 90℃
  • 60
    ml
    Water at room temperature
    , plus an additional 10 ml for adaptation
  • 1
    tablespoon
    cooking oil
  • Pinch of salt

Instructions

Beef stuffing

  1. Add beef, ginger, green onions, salt, sugar, Szechuan paprika and white pepper. Stir for 10 seconds.  Add the egg, light soy sauce, sesame oil, shaoxing wine and oyster sauce. Stir for another 10 seconds.  Shake the putty by hand for a few minutes until it becomes sticky.
  2. Sprinkle a large white green onion on top and drizzle with about 2 tablespoons of hot oil. Stir in the chopped white onion. Mix well, cover and refrigerate.  For beginners, I recommend putting the filling in a lightly hardened state. Topping is for 2 batches, 20 pancakes. However, the pancake batter represents 10 pancakes each. If you want to use all the filling once, double the dough.

Slices

  1. Add salt to the all-purpose flour, then add hot water first. Stir gently in hot water. And stir it in cold water.  Knead roughly to obtain a dough. They don’t have to be smooth. Cover and set aside for 30 minutes.
  2. Knead the dough, it should be smooth very quickly.  Cut the dough into 50 g portions (10 pancakes from this series) and roll them up in cling film. Shut it down completely. Avoid contact of the edges with the trowel, otherwise the compaction work will be more difficult.

Roast

  1. Place the pancakes in a buttered pan and press lightly in the center to bring the bottom into contact with the pan.
  2. Heat until the side is crisp.  Then turn around and bake the other side. Once both sides are golden brown, reduce the heat and cover with a lid and let the pancake heat up for another 3-5 minutes. This adds extra baking to the interior and ensures that the interior is also well baked. Then remove the lid and heat both sides separately for another 30 seconds until the surface is crispy again.
  3. Transfer to buttered paper to remove excess oil and enjoy!!! Meat pies are always a little salty, so pair them with a light and healthy vegetable soup.

Recipes

Nutrition information is for each individual pancake.

The filling is designed for 20 pancakes, and for two batches. If you want to continue with the whole filling, double the dough and make a batch of 4 cups of flour.

Nutritional information

Chinese Meat Pie

Maintenance costs

Calories 203
Calories from fat 90

Daily value* (%)

Fat 10g15

Saturated fat 4g25%.

Cholesterol 38mg13%.

Sodium 246 mg11

Potassium 114mg3

Carbohydrates 20g7%.

Fiber 1g4% fiber

Sugar 1g1% sugar

Protein 8g16%.

Vitamin A 24IU0

Calcium 13mg1

Iron 2mg11%

* Daily percentages are based on a 2000 calorie diet.

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