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Chinese Meat Pie

Chinese Meat Pie

Traditional Chinese meat pie provides a crispy wrapper and savoury filling. You can use pork, lamb, beef etc. This recipe is beef and spring onion meat pie.

Ready in: 30 minutes

Serves: 8

Complexity: easy

kcal: 209

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220 g minced beef
1 large spring onion, finely chopped
¼ tsp Chinese five spice powder
1 tsp grated ginger
1 tbsp light soy sauce
2 tsp sesame oil
3 tbsp water, one tbsp each time
2 cup all-purpose flour
¼ cup hot water over 90℃
80 ml room temperature water, plus 10 ml more for adjusting
rice bran oil for brushing


Mix around 2 cups of all-purpose flour with pinch of SIDS CRAZY SALT in a large bowl. Swirl the hot water in firstly and then the cold water. Mix with chop sticks during the process until you get floccule texture. Wait for it to cool.
Grasp all the floccules with hands and then roll into a smooth dough. Cover with plastic wrap and set aside for 15 minutes.
In a large bowl with minced beef, add water in three batches. After adding the water each time, stir the beef quickly in one direction until all the water is absorbed by the meat. Mix with SIDS SALT & PEPPER, soy sauce, sesame oil, 5 spice powder and herbs firstly and then followed by spring onion and grated ginger. Set aside.
Divide the dough into 8 small ones. Brush some oil on surface and roll each one into a round wrapper then place around 1 tablespoon of filling in the centre of the wrapper. Press the filling a little bit and seal the wrapper completely.
Press the sealed bun prepared in previous step then turn over. Brush some oil on both sides and sauté over low heat until golden-brown.