Chinese Meat Pies are a popular street food snack that features a crispy, flaky crust filled with a savory pork and scallion mixture. These golden, pan-fried pockets of flavor are rich with ginger, soy sauce, and spices, offering an authentic taste of Chinese comfort food. Made with a simple dough and juicy filling, these meat pies are perfect for a satisfying snack, appetizer, or light meal. This recipe breaks down the steps so you can easily create this delicious treat at home.
Ingredients
For the Dough
- 300 g all-purpose flour (plain flour)
- 120 g hot water
- 45 g room-temperature water
- 2 tablespoons neutral cooking oil, plus extra for coating
For the Filling
- 300 g ground pork (or beef/lamb)
- 6 stalks scallions, finely chopped
- 1 tablespoon minced ginger
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon ground Sichuan pepper (or five-spice powder)
- ¼ teaspoon ground white pepper
- 4 tablespoons water (or unsalted stock)
For Pan-Frying
- Neutral cooking oil
Instructions
- Mix the flour and water: In a large bowl, add the all-purpose flour. Slowly pour in the hot water while stirring with a fork or chopsticks until it forms a crumbly texture.
- Add room-temperature water and oil: Add the room-temperature water and 2 tablespoons of neutral oil.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 5 minutes until smooth.
- Mix the ingredients: In a bowl, combine the ground pork, chopped scallions, minced ginger, light soy sauce, dark soy sauce, sesame oil, ground Sichuan pepper, ground white pepper, and 4 tablespoons of water or unsalted stock. Mix until well incorporated. Set aside.
- Divide the dough: After resting, divide the dough into 8 equal pieces. Roll each piece into a ball.
- Roll and fill: Take one dough ball and roll it into a thin circle, about 4 inches in diameter. Place a spoonful of filling in the center and gather the edges to seal the pie. Flatten gently to form a disc. Repeat with the remaining dough and filling.
- Heat the oil: In a large skillet, heat a thin layer of neutral oil over medium heat.
- Cook the pies: Place the meat pies in the skillet, spacing them out so they don’t touch. Fry for 3-4 minutes on each side until golden brown and crispy, ensuring the meat is cooked through.
- Drain and serve: Remove the cooked pies from the skillet and place them on a paper towel-lined plate to remove excess oil.
Conclusion:
These Crispy Chinese Meat Pies are an irresistible combination of flaky dough and a juicy, flavorful filling. Pan-fried to perfection, they’re crispy on the outside and packed with seasoned pork, scallions, and ginger inside. These savory pies are perfect as an appetizer or a snack, delivering a bite of authentic Chinese flavor with each piece. Serve them hot and enjoy the rich, comforting taste!
Crispy Chinese Meat Pies with Scallion and Ginger
Crispy Chinese Meat Pies filled with a savory porkand scallion mixture, pan-fried to golden perfection. Perfect as a snack orappetizer!
Ingredients
For the Dough
- 300 g all-purpose flour plain flour
- 120 g hot water
- 45 g room-temperature water
- 2 tablespoons neutral cooking oil plus extra for coating
For the Filling
- 300 g ground pork or beef/lamb
- 6 stalks scallions finely chopped
- 1 tablespoon minced ginger
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon ground Sichuan pepper or five-spice powder
- ¼ teaspoon ground white pepper
- 4 tablespoons water or unsalted stock
For Pan-Frying
- Neutral cooking oil
Instructions
- Mix the flour and water: In a large bowl, add the all-purpose flour. Slowly pour in the hot water while stirring with a fork or chopsticks until it forms a crumbly texture.
- Add room-temperature water and oil: Add the room-temperature water and 2 tablespoons of neutral oil.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 5 minutes until smooth.
- Mix the ingredients: In a bowl, combine the ground pork, chopped scallions, minced ginger, light soy sauce, dark soy sauce, sesame oil, ground Sichuan pepper, ground white pepper, and 4 tablespoons of water or unsalted stock. Mix until well incorporated. Set aside.
- Divide the dough: After resting, divide the dough into 8 equal pieces. Roll each piece into a ball.
- Roll and fill: Take one dough ball and roll it into a thin circle, about 4 inches in diameter. Place a spoonful of filling in the center and gather the edges to seal the pie. Flatten gently to form a disc. Repeat with the remaining dough and filling.
- Heat the oil: In a large skillet, heat a thin layer of neutral oil over medium heat.
- Cook the pies: Place the meat pies in the skillet, spacing them out so they don’t touch. Fry for 3-4 minutes on each side until golden brown and crispy, ensuring the meat is cooked through.
- Drain and serve: Remove the cooked pies from the skillet and place them on a paper towel-lined plate to remove excess oil.