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Chinese Crispy Meat Beef Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 26 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Chinese

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Season: Stir in 2 cloves minced garlic, 1 teaspoon minced fresh ginger, and 3 chopped scallions. Cook for 1-2 minutes until fragrant.
  5. 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.
  6. 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.
  7. 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.
  8. Heat Oil for Frying: In a non-stick skillet, heat 1/4 cup vegetable oil over medium heat until shimmering.
  9. 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.
  10. 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.

Find it online: https://slsrecipes.com/chinese-crispy-meat-beef-pies-recipe/