Description
Chinese Crispy Meat Beef Pies are a delightful fusion of tender, savory ground beef encased in a flaky, crispy dough. These pan-fried pies combine traditional Chinese flavors like soy sauce, oyster sauce, sesame oil, and fresh aromatics with a satisfying crispy texture, making them perfect for a snack, appetizer, or light meal.
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
For Cooking
- 1/4 cup vegetable oil (for frying)
Instructions
- Mix the Dough: In a large bowl, combine the all-purpose flour and salt. Gradually add the warm water and 2 tablespoons of vegetable oil, mixing well until a dough forms.
- Knead & Rest: Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough 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 it until it is browned, breaking it apart with a spatula to ensure even cooking.
- Season: Stir in the minced garlic, fresh ginger, and chopped scallions. Cook for 1–2 minutes until the mixture is fragrant and the aromatics are softened.
- Add Sauce: Add soy sauce, oyster sauce, rice vinegar, sugar, and black pepper to the beef mixture. Stir well and cook for another 2–3 minutes to allow the flavors to combine. Remove the skillet from heat and let the filling cool slightly.
- Divide & Roll: Divide the rested dough into 12 equal portions. Roll each portion into a ball, then flatten each ball into a 4-inch circular disc on a floured surface.
- Fill & Seal: Place about a tablespoon of the beef filling in the center of each dough disc. Fold the dough over to form a half-moon shape. Pinch the edges to seal securely, then gently flatten each filled pie slightly to form a disc shape.
- Heat Oil: In a non-stick skillet, heat 1/4 cup vegetable oil over medium heat until hot but not smoking.
- Pan-Fry the Pies: Place the pies in the skillet in batches without overcrowding. Fry each side for about 4 minutes or until golden brown and crispy, flipping carefully to cook evenly on both sides.
- Serve: Remove the pies from the skillet and drain on paper towels. Serve hot with soy sauce, chili oil, or black vinegar for dipping.
Notes
- Make sure to rest the dough to ensure it becomes more pliable and easier to roll out.
- Adjust the seasoning of the beef filling to taste, adding more soy sauce or oyster sauce if preferred.
- Use a non-stick skillet to prevent the pies from sticking and to achieve an even crispy texture.
- For best results, fry the pies in batches to avoid overcrowding and soggy crusts.
- These pies can be served as an appetizer, snack, or light meal.
