meat pies, flavored butter, dumplings
- For the dough:
- 2 cups + 1 tbsp bread flour
- 1 cup warm water, plus 1 tbsp
- ¾ tsp salt
- For the filling:
- 21 oz ground pork
- 1 cup scallion (finely diced)
- 3½ tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp pepper
- ¾ tsp brown sugar
- 5 tbsp beef stock
- For the scallion butter:
- 4 tbsp unsalted butter
- ½ tbsp diced ginger
- ½ cup diced scallions
For the dough:
In a stand mixer with a dough-hook, add flour, salt and 1 cup of warm water (slightly too hot to leave your finger in comfortably).
Mix on low speed for about 3 minutes, scraping the edge of the bowl periodically, until dough starts to form.
At first, the dough will be dry, then become more wet and sticky the more it is kneaded.
After the first 3 minutes of kneading, increase to high speed, and knead in the mixer another 6-8 minutes (using a Kitchenaid mixer, it is noted not to go past speed 2 with the dough hook, but since this is a small amount of dough, and it is relatively loose, the mixer should handle it fine.)
Once the dough becomes very smooth and elastic, add an extra tablespoon of water, and continue kneading on high for 5 minutes.
Place dough in a bowl, cover the bowl with plastic wrap, and let it rest at room temperature for at least 2 hours. You can make the dough in the morning and let is rest until time to make the pies.
After resting, the dough should be quite shiny, and flattened in shape, in the bowl.
For the filling:
In a bowl, mix pork, scallions, soy sauce, sesame oil, pepper, and brown sugar with a fork until all the ingredients are well incorporated. Continue mixing, adding the beef stock 1 tablespoon at a time, until the stock fully incorporated. Cover, and let rest in the fridge.
For the scallion butter:
In a food processor, mix butter with diced scallions and ginger, process until combined. This will be easier if the butter is room temperature. Store in a small bowl.
To make the pies:
On a well floured surface, remove dough from the bowl, dust with flour, and portion into 10 pieces (2 tablespoons).
On the floured surface, flatten a portion of dough, until it forms a circle of dough, about 3-4 inches in diameter, with the edges being about half as thin, as the center.
While doing this, you can either oil your hands, or dust them with flour to keep the dough from sticking.
Place about 3 tablespoons of the pork filling in the center of the dough. Pull the edge of the dough over top of the filling, repeating this around the filling, until all the dough is covering the filling.
Once dumpling/pie is formed, pinch the dough together at the top to seal, and form into a nicely shaped pie, before placing on a well floured baking sheet, with the pinched side down. Repeat this with the rest of the dough and filling, until you have 10 pies.
On the baking sheet, freeze the pies for about 30-60 minutes, until slightly hardened but still pliable.
Form the pies into round cylinders, about 1.5 inches tall, with flat tops and bottoms. Once formed, you can cook the pies, or store them in the freezer to cook later.
In a large non-stick pan, add about 2 tablespoons of vegetable oil, and heat to medium-high heat. Once heated, add meat pies to the pan, making sure not to overcrowd the pan.
Once pies start to sizzle, add 3 tablespoons of water, and cover the pan with a lid, and turn heat down to medium, and cook about 5-7 minutes until the water has evaporated (this process will steam the pies and help cook the meat all the way through).
At this point the bottom of the pies should be golden brown and release easily from the pan. Flip them, and cover half-way, cooking for another 5 minutes until golden brown (if necessary, add a little more oil).
Once cooked all the way through, remove from the pan, brush the top of each pie with scallion butter, dust with chili flake powder, and serve with chili oil and soy sauce.
*if cooking from totally frozen, the pies may need a little more cooking time for the meat to cook all the way through
Recipe from Lady and Pups