/ china

Chinese meat pie (牛肉馅饼)

During the Dragonboat festival (more commonly known as Zongzi Festival here) we took a family vacation to a countryside "hotel" over the weekend. We've been to the place before and keep coming back for the excellent food ☺

One of the dishes served (and one of my personal favorites) was Chinese meat pie. After posting some photos of how they're made, I've gotten a lot of responses asking for the recipe. Here's one from memory and taste-buds.

  1. Prepare a 3:2 dough (my patented recipe: 3 parts wheat flour, 2 parts water [consisting of 3 parts cold and 2 parts boiling water]). Knead it well, cover with plastic wrap and let it rest for 20-30 minutes.
  2. To minced beef (not too lean, or the pies will turn out too dry) add some water, soy sauce, salt, Chinese cooking wine, pepper and oil. Mix well until sticky.
  3. Dice onions, scallion and ginger. Mix this in with the meat paste. Add some more oil if needed to keep the mixture nice and sticky.
  4. Knead the dough again and divide into portions depending on the size of pie you want.
  5. Take one portion, roll it out into a circle (you're aiming for about 1-2mm uniform thickness.
  6. Pile some of the meat paste in the middle, fold the sides over and close the dough over the meat. Use some water to create a good seal.
  7. Dust some flour over the package and carefully press it flat. You're aiming for about 5-10mm thickness.
  8. In a frying pan, heat some oil and fry the pies on medium heat until golden brown on both sides.