Directions

• The Dough
• First, we need to prepare the dough as it needs quite a bit of time to rest. Put 500g of plain four in a big container and slowly mix 280g of 40°C warm water in until it looks like this.
• Cover the container with a lid or cling film and let it rest for 30 mins. Use this time to prepare other parts.
• Knead the dough until it is smooth, cover the container again with a lid or cling film, and let it rest again for 20 mins.
• The Oil & Flour Mix
• While your dough is resting, let’s prepare the oil and flour mix first because this needs to cool before we use it. Warm up a saucepan at medium-high heat.
• Add 100g of plain flour and 100g of vegetable oil in and stir well.
• Let it cook until it looks like this.
• The Meat Filling
• After you are done with the mix, you can start preparing our filling. Put 500g of minced beef (I used 5% fat) into a big container, add 1 tsp salt, 1 tsp dark soy, 2 tsp light soy, ½ tsp sugar, and 3 tsp sesame oil.
• Roughly chop 12g of ginger, 15g of garlic and 250g leek, then throw them into a food processor, or finely chop them up if you don’t have one (good arm exercise).
• Add the vegetable mix into the big container with the minced beef and mix well in one direction (mum’s orders!)
• Cover the container with a lid or cling film, and let the filling sit for 20 mins.
• Putting It All Together
• By now you should have all 3 parts ready. Let’s move to the final stage. Spread some flour on your work surface. Cut the rested dough in half. Use only one for now, and put the other half back to the container, cover with a lid or cling film.
• You do not need to knead the dough again. Just flatten it and start rolling with your rolling pin. The final product should be a long piece, 2-3mm thin and less than 20cm in width.
• Spread the oil and flour mixture evenly on the flattened dough.
• Give your meat filling a good mix again before using. Spread it evenly on top of the oil and flour mix.
• Roll from left to right (or right to left if you prefer) into a big roll.
• Close the top and bottom side, and flatten the roll with your hands gently.
• Warm up a pan with medium heat and add a teaspoon of vegetable oil.
• Wait for the oil to heat up and slowly move your meat pie in the pan.
• Cover the pan with a lid let the pie cook for 10 mins.
• Flip the pie and you should see some nice browning there. Leave the pie uncovered and cook for a further 7 mins.
• Make sure the meat is thoroughly cooked. Serve and enjoy!
• Special Dipping Sauce
• Try this special dipping sauce (goes well with our Xianbing (馅饼xiàn bǐng) recipe too)!
• Mince, crush or finely chop the garlic cloves and mix with all other dipping sauce ingredients in a bowl.