Crispy Chinese Meat Pies with Scallion and Ginger

Table of Contents

Chinese meat pies are a common street food snack with a flavorful pork and scallion filling within a crispy, flaky crust. Rich in ginger, soy sauce, and spices, these golden, pan-fried pockets of flavor provide a genuine taste of comforting Chinese cuisine. These meat pies, which have a straightforward crust and a rich filling, provide a delicious snack, appetizer, or light supper. This recipe simplifies the process so you can make this delectable dessert at home with ease.

Ingredients

For the Dough

300 g all-purpose flour (plain flour)

120 g hot water
45 g room-temperature water
2 tablespoons neutral cooking oil, plus extra for coating

For the Filling

300 g ground pork (or beef/lamb)

6 stalks scallions, finely chopped
1 tablespoon minced ginger
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
¼ teaspoon ground Sichuan pepper (or five-spice powder)
¼ teaspoon ground white pepper
4 tablespoons water (or unsalted stock)

or Pan-Frying

Neutral cooking oil

Instructions:

Combine the flour and water: Put the all-purpose flour in a big basin. Using a fork or chopsticks, mix as you slowly pour in the hot water until it becomes crumbly.
Add the oil and water at room temperature: Add 2 teaspoons of neutral oil and the room-temperature water.
Knead the dough: Place the dough on a surface dusted with flour and knead it for about five minutes until it becomes smooth.
Combine the ingredients: Ground pork, chopped scallions, minced ginger, light and dark soy sauces, sesame oil, ground white and Sichuan peppers, and four tablespoons of water or unsalted stock should all be combined in a dish. Stir until well combined. Put aside.
After the dough has rested, divide it into eight equal pieces. Each component should be rolled into a ball.
shape and fill: Using a single ball of dough, shape it into a thin circle that is around 4 inches across. To seal the pie, put a tablespoon of filling in the middle and gather the sides. Gently press into a disk shape. Continue with the remaining filling and dough.
Heat the oil: Place a little amount of neutral oil in a big pan and heat it over medium heat.
To prepare the pies, arrange the meat pies in the pan, making sure they are not in contact with one another. Make sure the meat is cooked through by frying it for 3–4 minutes on each side until it is golden brown and crispy.
After draining, serve: To get rid of extra oil, take the cooked pies out of the pan and put them on a dish covered with paper towels.