Chinese Meat Pie

Ingredients

• 300 gbeef, with 15–20% fat
• 2 largescallions, finely chopped
• ½ tspSichuan peppercorn powder
• ½ tspsalt
• 2green onions
• 1 thumb-sized pieceginger, sliced
• 1 tbsplight soy sauce
• a pinchfreshly ground pepper
• 1egg
• 1 tbspoyster sauce
• 1 tbspsesame oil
• ½ tspsugar
• 1 tbspShaoxing cooking wine
• ½ mediumwhite onion
• 300 g (2 cups)plain flour
• 120 ml (½ cup), hotter than 90°Chot water
• 60 ml, plus 10 ml more for adjustingroom-temperature water
• 1 tbspvegetable cooking oil
• 2 tbsphot oil
• a pinchsalt

Instructions

1. 1

   Mix the filling

   Blend the beef, ginger, scallion, salt, sugar, Sichuan peppercorn powder and pepper for 10 seconds. Add the egg, light soy sauce, sesame oil, Shaoxing wine and oyster sauce, then blend for another 10 seconds. Stir the mixture by hand until it becomes sticky.

2. 2

   Season the beef

   Scatter the white parts of the large scallions over the filling and drizzle around 2 tablespoons of hot oil over them. Mix in the chopped white onion, combine well, cover and refrigerate. For easier shaping, chill the filling until slightly firm. The filling makes two batches, or 20 pancakes, while this dough makes 10; double the dough if using all the filling at once.

3. 3

   Make the dough

   Stir the salt into the flour. Add the hot water first and mix gently, then stir in the cold water. Knead roughly until a dough forms; it does not need to be smooth yet. Cover and leave to rest for 30 minutes.

4. 4

   Shape the pies

   Knead the rested dough again until smooth, which should happen quickly. Divide it into 50 g portions to make 10 pancakes, then roll each portion into a wrapper. Seal each one completely, keeping the edges clear of filling so they are easier to close.

5. 5

   Fry the first side

   Add the pancakes to a pan with oil and press gently in the centre so their bases make better contact with the pan. Cook until the side touching the pan is crisp, then turn each pancake over.

6. 6

   Finish cooking

   Once both sides are well browned, lower the heat, cover the pan and cook for another 3–5 minutes so the filling cooks through. Remove the lid and crisp each side again for 30 seconds. Transfer the pies to kitchen paper to absorb excess oil and serve; the original method suggests pairing them with a light vegetable soup.

What is Chinese meat pie?

Chinese meat pie is a savoury filled pastry, usually made with a wheat-flour dough and a seasoned meat filling, then cooked in a pan. This version uses beef with scallions, ginger, soy, oyster sauce and Shaoxing wine for a savoury, aromatic centre.

Hot water makes the dough easier to bring together, while a covered finish helps the filling cook after the outside has browned. The recipe notes that the listed filling makes twice as many pies as one batch of dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 203 calories, 8g protein, 20g carbs, 10g fat.

The flour supplies most of the carbohydrates, while the beef and egg contribute protein. Beef fat, sesame oil and cooking oil account for much of the fat. Pair a pie with a light vegetable soup or vegetables to add freshness to the plate.

The beef filling

Fat content: Beef with 15–20% fat helps the filling stay juicy as it cooks. The egg and sauces bind the mixture and contribute to its savoury flavour.

Seasonings: Ginger, Sichuan peppercorn powder, scallions and white onion build the filling's aroma. Stir it until sticky so it holds together more readily when portioned.

Working with the dough

Hot water: Add it before the room-temperature water, as directed, and stir gently. The first rough knead does not need to make the dough smooth.

Resting: Cover the dough for 30 minutes, then knead again until smooth. Keep the edges of each wrapper free of filling to make sealing easier.

Shaping and sealing

Portions: Divide the dough into 50 g pieces for 10 pancakes. Roll each piece into a wrapper and add filling without letting it reach the rim.

Closure: Seal the wrapper all the way around before frying. A complete seal helps keep the filling inside as the crust firms up.

Getting the cooking right

Browning: Press the centre gently so the base contacts the pan, and cook until the underside is crisp before turning. Brown both sides before lowering the heat.

Through-cooking: Cover the pan and cook for another 3–5 minutes on low heat. Uncover and fry each side for 30 seconds more to bring back the crisp surface.

Serving and timing

Serve the pies hot, when the crust is crisp and the filling is freshly cooked. A light vegetable soup, as suggested in the method, makes a simple accompaniment.

Although the stated total time is 30 minutes, the method includes a 30-minute dough rest, as well as chilling the filling and cooking the pies. Allow extra time if following every resting and chilling instruction.

Recipe notes & tips

• Chill the filling until slightly firm if you find it difficult to handle.
• Keep the wrapper rims clear of filling so they are easier to seal.
• Press the centre gently in the pan to help the base brown evenly.
• Lower the heat and cover the pan after both sides have browned so the filling has time to cook through.
• Use kitchen paper to absorb excess oil before serving.
• The listed filling makes 20 pies, but one batch of dough makes 10.

Variations

• Adjust the pepper: Increase or reduce the Sichuan peppercorn powder to suit your preference.
• Add more scallion: Use extra chopped scallion in the filling for a stronger allium flavour.
• Make smaller pies: Divide the dough into smaller portions and reduce the filling in each wrapper.
• Serve with greens: Add steamed or lightly cooked vegetables alongside the suggested soup.
• Use the spare filling: Make a second batch of dough to use the filling noted for 20 pancakes.

Common mistakes to avoid

• Overfilling the wrappers: Leave the edges clear so you can seal them fully.
• Skipping the dough rest: Cover and rest it for 30 minutes before kneading again.
• Turning too soon: Wait until the first side is crisp before flipping.
• Cooking over high heat throughout: Lower the heat and cover the pan after browning so the centre can cook through.
• Crowding the pan: Cook in batches if needed so the pancakes can sit against the pan.
• Using all the filling with one dough batch: The recipe says the filling is for 20 pancakes, while the dough makes 10.

How to store

Refrigerate cooked pies in an airtight container and eat within 3 days. Reheat in a pan over low to medium heat until hot throughout, turning to crisp both sides again.

Frequently asked questions