Stuffed with a mouthwatering beef filling, this Beef Stuffed Pie is a traditional snack and common street food throughout Chengdu, Sichuan. The charm of this beef pie comes from its crispiness. Its crust is made with layers of dough that are as thin as paper. After being pan-fried, the outer layer will be very crispy, and the filling tender and juicy. The thickness of the dough that wraps the filling is the key to the success or failure of this beef-stuffed pie.
Pan Fried Beef Stuffed Pie
PRE TIME: 45 min
COOKING TIME: 30 min
TOTAL TIME: 1 hr 15 min
- 1 lb. Beef Flank Steak
- 1/2 oz. Ginger, Minced
- 1 tbsp. Sichuan Peppercorn
- 1 1/2 tbsp. Fermented Sweet Rice
- 1 tsp. Salt
- 1 tbsp. Canola Oil
- 1 tbsp. Light Soy Sauce
- For the dough
- 2 cup All-Purpose Flour
- 1 cup Boiled Water
- 1/2 cup Cold Water
- Canola oil, to taste
- 1 qt. Canola Oil
- Sichuan Peppercorn Powder, to taste
Cut the beef into thin slices, then mince it.
On a chopping board, cut ginger into julienne slices then mince it. Mix the Sichuan peppercorns with minced ginger and drizzle a little rapeseed oil. Then use your knife to mash and scrape the minced mixture into a paste.
For the stuffing: In a large bowl, add minced beef, ginger-peppercorn paste, fermented sweet rice, salt, light soy sauce, and oil. Mix all ingredients until well combined.
Place 2 cups of flour on a pastry board. Make a well in the center of the flour; add 1 cup of hot water in the center; gradually mix with a wooden spoon until 30% of the flour is well blended. Then, add ¾ cup of water gradually, a little at a time, and mix to gather into a ball and knead on a floured surface until smooth, about 10 minutes. (Use 30% of the hot dough and 70% of the room temp dough and knead them evenly) Cover and rest for 30 minutes.
Divide the dough into 24 even pieces. Work on one dough at a time and cover the rest with a damp towel to prevent the dough from drying out. Form each piece into dough balls using your hands.
Coat your hand with oil and flatten a dough ball into a round shape. With a rolling pin, roll it into a thin slice about ⅖-inch/1-cm thick and 15-inch/40-cm long; apply oil to cover the surface of the dough; put the stuffing on one end, and add chopped green onion on top of the stuffing. You can sprinkle a little Sichuan peppercorn powder according to your personal preference.
Extend the sides to cover the meat filling, roll up from the filling end, and press into a round-shape stuffed dough. Repeat with all pieces of dough.
In a frying pan over low heat, add your oil. When the oil temperature is about 250°F/120°C, put the beef stuffed pies into the pan separately and fry on low heat until golden brown and crispy on both sides. Note: When frying the pies, be patient and fry slowly.
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