Description
These Chinese Crispy Meat Beef Pies are savory, golden, and bursting with deliciously seasoned ground beef wrapped in a tender, pan-fried dough. Perfect as a satisfying appetizer or snack, they feature a harmonious blend of soy and oyster sauces with fragrant garlic, ginger, and scallions, resulting in a crispy exterior and juicy filling.
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
- 1/4 cup vegetable oil (for frying)
Instructions
- Mix the Dough: In a large bowl, combine the all-purpose flour and salt. Gradually add warm water and 2 tablespoons of vegetable oil, mixing until a soft dough forms.
- Knead & Rest: Knead the dough for 5 minutes until it becomes smooth and elastic. Cover it with a damp cloth and let it rest for 20 minutes to relax the gluten.
- Cook the Beef: Heat 1 teaspoon of sesame oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until it is browned evenly.
- Season: Stir in minced garlic, fresh ginger, and chopped scallions. Cook for 1 to 2 minutes until the mixture is fragrant and aromatic.
- Sauce: Add soy sauce, oyster sauce, rice vinegar, sugar, and ground black pepper to the beef mixture. Stir well and cook for an additional 2 to 3 minutes to blend the flavors. Remove from heat and let the filling cool.
- Divide & Roll: Divide the rested dough into 12 equal portions. Roll each portion into a ball and flatten it into a 4-inch circle using a rolling pin.
- Fill & Seal: Place about one tablespoon of the cooled beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Pinch the edges tightly to seal, then gently flatten each pie slightly into a disc shape.
- Pan-Fry: Heat 1/4 cup vegetable oil in a non-stick skillet over medium heat.
- Fry in Batches: Place the pies in the hot oil in batches, cooking each side for about 4 minutes until they become golden brown and crispy on the outside.
- Serve: Serve the crispy meat beef pies hot, accompanied by soy sauce, chili oil, or black vinegar for dipping.
Notes
- For a crispier crust, press the pies flat slightly before frying and avoid overcrowding the pan to maintain oil temperature.
- Use fresh ingredients like minced ginger and scallions for the best flavor impact.
- These pies can be prepared ahead of time and refrigerated before frying—just bring to room temperature before cooking.
- If preferred, swap ground beef with ground pork or a mixture of both for variation.
- Be careful not to overfill the pies to prevent leaking during frying.
