Chinese Crispy Meat Beef Pies Recipe
If you’ve ever craved that irresistible street food magic—the kind that makes you sigh in comfort after every bite—Chinese Crispy Meat Beef Pies are about to become your new obsession. Picture a golden, crunchy crust that shatters beneath your teeth and reveals its secret: a juicy, seasoned beef filling with hints of soy, garlic, and scallion. Whether you’re feeding a hungry crowd or just hoping for a fun weekend project, these savory pies offer all the flavor and texture you’d expect from your favorite dumpling house, right from your home kitchen!
Ingredients You’ll Need
Don’t let the short ingredient list fool you—each component in Chinese Crispy Meat Beef Pies plays its own marvelous part! From the chewy, tender dough to the savory beef filling and those classic stir-fry seasonings, every ingredient is doing some heavy lifting behind the scenes.
- All-purpose flour: The sturdy backbone for the dough, giving it a chewy bite and light crisp after frying.
- Hot water: Helps create a supple dough you can easily roll and shape for perfectly stuffed pies.
- Cold water: Added for softness and springiness, making the dough easy to work with.
- Salt (for the dough): Just enough to bring out the wheat’s flavor—don’t skip it!
- Vegetable oil (for pan-frying): Delivers that golden, crunchy exterior you crave in every bite.
- Ground beef: The star of the show; choose lean for a juicy filling without excess grease.
- Green onions: Brings freshness and a hint of sharpness that brightens the rich meat filling.
- Garlic: Adds depth and fragrance—freshly minced is best!
- Soy sauce: Classic umami flavor with a salty bite; essential for that signature taste.
- Oyster sauce: Lends a subtle sweetness and a rich, savory undertone to the filling.
- Sesame oil: Toasty, aromatic, and essential for rounding out your flavor base.
- Sugar: Just a pinch for balance, giving a hint of caramelized depth.
- Ground white pepper: Provides mild heat and an earthy fragrance—white pepper really makes it authentic.
- Salt (for the filling): To taste, bringing all the flavors together in harmony.
How to Make Chinese Crispy Meat Beef Pies
Step 1: Prepare the Dough
Start by adding flour and salt to a big mixing bowl. Pour in the hot water gradually while stirring with chopsticks or a fork, watching as the flour turns into shaggy clumps. Next, add the cold water a bit at a time and begin kneading. The dough should come together into a smooth, elastic ball after 8–10 minutes (it’s a great arm workout!). Cover it up and let it rest for 30 minutes—this will make it relaxed, soft, and easy to roll out later.
Step 2: Make the Savory Beef Filling
While your dough is napping, turn your attention to the filling. In a separate bowl, combine the ground beef, finely chopped green onions, minced garlic, soy sauce, oyster sauce, sesame oil, sugar, white pepper, and a touch of salt. Use a spoon or chopsticks to really mix everything together until sticky and cohesive. Let it chill in the fridge until you’re ready to assemble—this step locks in flavor and juiciness.
Step 3: Shape and Fill Each Pie
Take the rested dough and divide it into six equal portions. Roll each into a ball, then flatten them into discs and roll out to six-inch circles. Place about two heaping tablespoons of beef filling in the center. Fold up the edges, pinch to seal (it will look like a little pouch), and then gently flatten into a thick disc. You want the pies about half an inch thick; think hand pie with a generous heart.
Step 4: Pan-Fry to Crispy Perfection
It’s time to get crunchy! Heat a tablespoon of oil in a nonstick skillet over medium heat. Place three pies at a time in the pan and cook for three to four minutes on each side until they’re deeply golden and crisp. Add a splash of water (about two tablespoons), cover with a lid, and let them steam for a minute; this ensures your filling is cooked through and remains incredibly juicy. Remove the lid and let any remaining moisture crisp up the bottom. Repeat with the rest of your pies—and admire those stunning, crispy rounds.
Step 5: Serve While Hot
Transfer your freshly pan-fried Chinese Crispy Meat Beef Pies to a plate and serve immediately, ideally steaming hot with a side of soy sauce or chili oil for dipping. That first bite will be molten bliss, so maybe give them a minute to cool before diving in!
How to Serve Chinese Crispy Meat Beef Pies
Garnishes
Give your pies a pop of color and freshness with a generous sprinkle of chopped green onions or cilantro on top. A drizzle of toasted sesame oil and a scattering of toasted sesame seeds make every bite even more fragrant and appealing!
Side Dishes
Balance out the hearty, savory flavor of Chinese Crispy Meat Beef Pies with crisp, lightly dressed cucumber salad, a plate of garlicky sautéed greens like bok choy, or some quick-pickled radishes. These simple sides keep the meal light and vibrant, letting the pies really shine.
Creative Ways to Present
Serve your beef pies as the center of a DIY street food platter, surrounded by little bowls of soy sauce, chili crisp, and black vinegar for dipping. For parties, cut each pie into wedges and spear with toothpicks so guests can grab and dip at will—perfect finger food!
Make Ahead and Storage
Storing Leftovers
If you have any pies left (lucky you!), store them in an airtight container in the fridge for up to three days. Keep them separated with parchment or wax paper so they stay crisp and don’t stick together.
Freezing
Want to get ahead? Assemble the raw Chinese Crispy Meat Beef Pies, then freeze them on a parchment-lined tray until solid. Transfer to a freezer bag and store for up to one month. There’s nothing like pulling out a batch for effortless, homemade comfort food anytime!
Reheating
To recapture that fresh-from-the-skillet crunch, reheat pies in a nonstick pan over medium heat (add a tiny splash of water and cover to gently steam, then uncover to re-crisp). You can also warm them in a toaster oven—just avoid microwaving, or you’ll lose their signature crunch!
FAQs
Can I make Chinese Crispy Meat Beef Pies with a different protein?
Absolutely! While beef is traditional, ground pork, chicken, or even a plant-based mince can work beautifully—just adjust the seasonings and cook times as needed for your protein of choice.
Do I need a special pan to fry the pies?
Not at all. A nonstick skillet or well-seasoned cast iron pan is perfect for getting that crispy, golden crust without sticking. Just don’t forget the splash of oil for fry power!
How do I keep the pie edges from cracking or splitting open?
Make sure your dough is well-rested and soft, and be gentle as you pinch to seal the edges. If you find any cracks, dip your fingers in a little water and smooth them out before flattening the pies into discs.
What dipping sauces go best with these pies?
Classic soy sauce, chili oil, or even a touch of black vinegar are always welcome. For more heat, try chili crisp; for something milder, a little homemade garlic yogurt is an unexpected but tasty match!
Can I prepare the filling or dough the day before?
Yes! You can make the beef filling and dough a day in advance—just keep both tightly wrapped in the fridge until you’re ready to shape and fry. It actually gives the flavors even more time to mingle!
Final Thoughts
If you’re looking for a project that delivers both big flavor and serious satisfaction, Chinese Crispy Meat Beef Pies are the ultimate home-cooked treat. Whether you enjoy them hot out of the skillet or packed up for lunch, they never fail to bring a smile. Give them a try—you just might start a new family tradition!
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Chinese Crispy Meat Beef Pies Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 beef pies 1x
- Diet: Non-Vegetarian
Description
These Chinese Crispy Meat Beef Pies are a delicious street food favorite. Crispy on the outside with a flavorful beef filling, they make a satisfying snack or main course. Learn how to make these homemade meat pastries with this easy-to-follow recipe.
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 3/4 cup hot water
- 1/4 cup cold water
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil (for pan-frying)
For the Filling:
- 1/2 pound ground beef
- 2 green onions (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon salt
Instructions
- Make the Dough: In a mixing bowl, combine flour and salt. Gradually stir in hot water using chopsticks or a fork until shaggy clumps form. Add cold water a little at a time and knead into a soft, smooth dough (about 8–10 minutes). Cover and let rest for 30 minutes.
- Make the Filling: In a separate bowl, combine ground beef, green onions, garlic, soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt. Mix well and refrigerate until ready to use.
- Assemble the Pies: Divide the dough into 6 equal portions. Roll each piece into a ball, then flatten and roll out into a 6-inch circle. Place 2 tablespoons of beef filling in the center. Fold the edges up and pinch to seal into a ball, then gently flatten into a 1/2-inch thick disc.
- Cook the Pies: Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 3 pies at a time and cook for 3–4 minutes per side, or until golden brown and crispy. Add a splash of water (about 2 tablespoons), cover with a lid, and steam for 1 minute to ensure the beef is fully cooked. Remove the lid and continue frying until the bottoms are crisp again. Repeat with remaining pies.
Notes
- You can freeze uncooked pies for up to 1 month—just thaw slightly and cook as instructed.
- Use lean ground beef to avoid excess grease in the filling.
- Prep Time: 30 minutes (plus 30 minutes resting)
- Cook Time: 20 minutes
- Category: Main Course, Snack
- Method: Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 beef pie
- Calories: 310
- Sugar: 1g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
