Flaky Beef and Scallion Pies
Servings: 10 pies
Ingredients
Dough
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tbsps vegetable oil
- about 1 3/4 cups warm water
Filling
- 1 package/ 16 oz Beyond Meat Ground or any ground plant-based protein
- 1 tsp Chinese five spice
- 1/2 tsp white pepper
- 1 tbsp your favorite soy sauce
- 1 tbsp toasted sesame oil
- 1 cup chopped scallions, about 5-6 large stalks
Oil dough
- 3 tbsp vegetable oil
- 2 tbsp all-purpose flour
Instructions
- In a large bowl, combine the flour, salt, and oil. Mix with a fork or chopsticks so the oil creates small clumps in the flour. This creates pockets of flakiness.
- Add all the warm water into the flour mixture. Mix with your hands and lightly knead just until a dough forms. The dough should be soft and slightly sticky. If dough is too dry or wet, add 1-2 tbsps of water or 1-2 tbsps of flour gradually.
- Cover the dough with vegetable oil, cover, then let rest for 2 hours.
- For the filling, combine the ground meat, Chinese 5-spice, white pepper, soy sauce, and sesame oil. Cover and let chill in the refrigerator.
- When the dough has rested for the 2 hours, separate it into 10 even dough balls. Flatten each ball into ovals. Cover each oval with oil and let rest for another 30 mins.
- Combine the oil and flour of the oil dough and set aside.
- Stretch each oval carefully until it is about an 10 inches long strip and thin enough to be transparent but doesn't rip. Place 2-3 tbsps of the meat filling and about 2 tbsps of scallions onto one end of the strip. Start wrapping the dough to enclose the filling, starting from the end of the strip with the filling until the filling is completely covered with dough. There should still be about half of the strip of dough left to work with. With the last half of the strip, spread a thin layer of the oil dough, then make parallel cuts through the dough to the end of the strip. Each cut should be about a centimeter apart from the consecutive cut.
- Wrap the cut strips around the enclosed filling. Press the enclosed-filling-and-dough-ball into a round patty, about 1/2 inch in thickness and 4 inches in diameter.
- On medium heat, heat a large frying pan with 1/4 inch of vegetable oil. Shallow fry the patties for about 4-6 minutes on each side, until golden brown.
- Let the patties drain on paper towels. Enjoy warm!
yum!!