Peking Meat Pie Recipe

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Nutritional information

193.1k
Calories
65.2g
Protein
101g
Fat
191.9g
Carbs

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Peking Meat Pie Recipe

Features:
  • Frying

Peking Meat Pie(Mending Roubing) was named because its shape looks like a nail on the door. It stands for lucky and blessed. It contains a lot of meat with thin skin. The green onion, ginger, and peppercorn boost its aroma, which is definitely a mouth-watering snack. 

  • 105 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Tips

1. Instead of frying peppercorn, you can boil Sichuan peppercorn for 20 minutes. Then add the peppercorn soup to the beef stuffing. It is also tasty.

2. When fry the beef pies, add a little water to the pot can make sure all beef pie is well-cooked.

Steps

1
Done
60 minutes

Gradually pour the warm water into the flour. Make to a dough. Use cling film to cover the dough for 1 hour.

2
Done
5 minutes

Wash beef. Beat with a stick (or rolling pin) and mince into pieces.

3
Done
5 minutes

Preheat the pot and add 2 tablespoons of vegetable oil. Fry peppercorn until dark and fragrant. Remove peppercorn and crush into peppercorn powder. 

4
Done
15 minutes

Add peppercorn powder, white pepper powder, ginger powder, chicken powder, and salt into the minced beef. Pour into light soy sauce, dark soy sauce, rice wine, warm water, and the fried-peppercorn oil. Stir clockwise until mix well. Drizzle with sesame oil and stir well. 

5
Done
5 minutes

Wash green onion. Chop into small pieces and sprinkle on the minced beef.

6
Done
5 minutes

Knead the dough until smooth and chewy. Divide into small doughs, then roll them into thin pie crusts.

7
Done
5 minutes

Use pie crusts to wrap minced beef mince and green onions. Use hand press into flat round meat pies.

8
Done
5 minutes

Preheat the pot. Add 3 tablespoon vegetable oil. Fry meat pies over low heat until golden brown.  Turn over the pie and continue to fry for 2 minutes. Turn over again. Cover and cook over small heat until done. Serve.

Susan Lu

I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater.

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