Chinese Meat Pie

The Chinese meat pie is a bit like a larger version of a pot sticker. This version from Omnivore’s Cookbook is made with beef and scallions and seasoned with ginger and soy sauce.

Ingredients:

For the dough:

500 grams (17 ounces) all-purpose flour plus extra to coat hands 1 cup water 1 tablespoon vegetable oil, plus more for cooking For the filling:

350 grams (12 ounces) lean ground beef 1 tablespoon minced ginger 1 tablespoon Shaoxing wine or Japanese sake 1 tablespoon light soy sauce 2 teaspoons dark soy sauce ¼ teaspoon freshly ground Sichuan peppercorn (or black pepper) 1 onion, finely chopped (about 14 ounces) 1 carrot, minced (about 4 ounces) 1 teaspoon sugar 1½ teaspoons salt 1 tablespoon sesame oil

Directions: To make the dough, add flour to a mixing bowl. Mix on low speed while gradually adding water. Continue to mix until the dough’s surface becomes smooth, about 8 minutes. Wrap the dough in plastic wrap and let sit for at least 30 minutes and up to 3 hours.

As the dough rests, prepare the filling. Mix the beef, ginger, wine, both soy sauces, and Sichaun peppercorns in a large bowl until the liquid is fully absorbed. Chop the vegetables.

To prepare the pies, add the vegetable oil to a small bowl. Dust a large cutting board and your hands with flour. Transfer the dough to the cutting board and knead for a few times (dough should be soft, springy, and smooth). Divide into two equal pieces; return one piece to the bowl and cover with plastic wrap.

Roll the other half of dough into a ball. Press it into a flat circle and then roll it into a thin round circle, about 1/8-inch thick. Brush with a thin layer of oil. Sprinkle lightly with salt and brush again. Roll the circle up so that you have a long tube or stick of dough, then cut into 6 equal pieces.

Cover all but one of the 6 pieces with plastic wrap. Pinch the cut sides of the piece together to seal, then roll it into thin disc (this creates a layered crust for each pie).

Add the onion, carrot, salt, and sugar to the beef mixture. Mix well. Add sesame oil and mix again. Scoop 2 to 3 tablespoons of beef filling and place it on one half of the dough circle. Fold pastry over the filling and then crimp to seal. Cover with plastic wrap and repeat the process to assemble the rest of the pies.

To cook, place a tablespoon of oil in a large non-stick skillet over medium heat. Place pies in the skillet (don’t crowd the pan) and brush with oil. Cover, reduce heat to low, and cook until bottoms turn golden brown, about 3 or 4 minutes. Flip pies, cover, and cook for another 3 to 4 minutes until the other side turns golden brown. Serve warm with black vinegar for dipping.

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