Asian Meat Pies

I’d cut the pepper and white pepper in half. Otherwise, quite tasty.

Asian Meat Pies

Pie Dough:

  • 400 g of all-purpose flour
  • 2 tsp of sugar
  • 1 tsp of salt
  • 1tsp of fresh ground black pepper
  • 4 tbsp of duck fat (remember that duck fat from the duck ragu?) or chicken fat
  • 8 tbsp of boiling water
  • 8 tbsp of cold water

Put flour, sugar, salt, pepper and duck fat in a mixer or a bowl.  Add the boiling water and mix until roughly combined.  Then add the cold water and knead until a smooth, elastic dough is formed.  About 10 min.

Meat Filling:

  • 350 g of ground pork
  • 1 1/2 tsp of sesame oil
  • 1/ tsp of black pepper and white pepper each
  • 1/4 tsp of salt
  • 1/2 tsp of fish sauce
  • 3 tsp of soy sauce
  • 1 tsp of corn starch
  • 1/2 tsp of extra dark soy sauce

Mix all the ingredients together with a fork or chopstick until well combined.

Scallions Filling:
  • 300 g of diced baby scallion
  • 2 tsp of black and white pepper each
  • 1/2 tsp of sesame oil

Use baby spring scallions, not the “jumbo” ones.  The thinner the better.  Dice the scallions finely and mix with peppers and sesame oil.

Roll a piece of dough out into a sheet, but this time a little thicker.  Drape it over a bowl so there’s a nice deep dent in the middle.  Put a generous layer of scallion (about 1 tbsp) first, then a layer of meat (about 1 tbsp, too), then another layer of scallion.  With the same unshakable conviction, add a tsp of duck fat on top.  Use finger tips to gently twirl and pinch the sheet together.  It doesn’t have to be pretty but the goal is to have a relatively tight (not too much air inside) pouch without breaking the dough.  Pinch off any access dough on top.

Heat up a non-stick pan, add 1 to 2 tbsp of olive oil, then evenly space the pies in the pan. Turn to medium heat, add 1 tbsp of water and close the lid.  Once the water is gone, add a 2nd tbsp and let it steam again. Flip so that both sides are crispy and brown.

 

 

~ by accordingtoleanne on August 30, 2015.

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