Chinese Meat Pies Recipe

I absolutely love this recipe because it’s like a hug in food form—crispy, savory, and just the right touch of nostalgia. There’s something incredibly satisfying about homemade meat pies, especially when the aroma of ginger, sesame, and soy sauce fills my kitchen.

I love making these Chinese Meat Pies, a savory treat that combines 1/2 pound of ground beef or pork with the flavorful elements of soy sauce, Shaoxing wine, and sesame oil. The filling is nicely balanced by finely chopped green onions, ginger (grated, of course), and garlic—all of which are wrapped in a simple dough made from 2 cups of all-purpose flour and 1/2 cup of warm water.

The tasty morsels are then fried, in what else but vegetable oil, to a golden-brown crispiness. They are a real delight, one I tasted for the first time in an oiled pan in a college kitchenette.

Chinese Meat Pies Recipe Ingredients

• All-purpose flour: Provides carbohydrates; forms the dough; versatile base ingredient.
• Soy sauce: Adds umami and saltiness; rich in flavor; essential to Chinese cuisine.
• Sesame oil: Provides nutty aroma; enhances flavor depth; contains heart-healthy fats.
• Ground beef or pork: Excellent source of protein; offers savory richness; key filling component.
• Green onions: Adds freshness and color; good source of antioxidants; enhances taste profile.
• Ginger: Imparts warmth and spice; aids digestion; known for anti-inflammatory properties.

Chinese Meat Pies Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/2 pound ground beef or pork
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon sesame oil
• 2 tablespoons green onions, finely chopped
• 1 tablespoon ginger, finely grated
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Vegetable oil, for frying

How to Make this Chinese Meat Pies Recipe

1. In a big bowl, mix the all-purpose flour with the warm water, until a rough dough is formed. Knead the formed dough on a surface lightly dusted with flour, for about 8-10 minutes, until the dough is smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. In another bowl, blend the ground beef or pork with the soy sauce, Shaoxing wine, sesame oil, chopped green onions, minced ginger, minced garlic, salt, and white pepper until very thoroughly mixed. Set the almost unearthly delicious filling in a mound on the counter, and position yourself above it.

3. Split the rested dough into 8 equal portions. Shape each portion into a ball, then flatten it into a small disc.

4. Flatten a dough disc further with a rolling pin into a circle about 4 inches in diameter. Take one and place a heaping tablespoon of the meat filling in the center.

5. Collect the edges of the dough around the filling, giving them a good pinch to seal the top and then naturally flattening the filled dough into a round patty.

6. Proceed with the remaining dough and filling, and repeat the process of filling and sealing the pies.

7. Preheat a large frying pan over medium heat and add enough cooking oil to cover the base.

8. In the skillet place the meat pies seam side down and fry them for about 3-4 minutes on each side or until they are golden brown and cooked through.

9. If needed, decrease the heat to stop the pies from burning and ensure the filling is fully cooked.

10. Take the meat pies out of the skillet and drain them on a plate lined with paper towels. Serve them hot and enjoy!

Chinese Meat Pies Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups
4. Measuring spoons
5. Rolling pin
6. Knife
7. Spoon
8. Frying pan or skillet
9. Spatula
10. Plate
11. Damp cloth
12. Paper towels

FAQ

• What type of flour should I use for Chinese Meat Pies?
  Use all-purpose flour as it provides the right balance for the dough needed to encase the filling.
• Can I substitute Shaoxing wine with another ingredient?
  Yes, you can use dry sherry as a substitute for Shaoxing wine if needed.
• Is there a vegetarian option for the filling?
  Certainly! You can replace the meat with a combination of firm tofu or mushrooms as a vegetarian alternative.
• How can I ensure the dough doesn’t dry out?
  Cover it with a damp cloth while resting to maintain moisture and prevent it from becoming dry.
• What can I do if my filling is too wet?
  Reduce the amount of liquid ingredients slightly, or add a tablespoon of breadcrumbs to absorb excess moisture.
• Can these be baked instead of fried?
  Yes, you can bake them at 375°F (190°C) for about 20 minutes until golden brown, for a healthier option.
• How should I store leftovers?
  Store leftover meat pies in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or skillet to maintain crispiness.

Chinese Meat Pies Recipe Substitutions and Variations

Ground beef or pork:
Consider utilizing ground chicken or turkey if seeking a lighter alternative.
Soy sauce:
For a gluten-free substitute, use tamari or coconut aminos.
Shaoxing wine:
If you do not have it on hand, mirin or rice vinegar mixed with a pinch of sugar can serve as a substitute.
Sesame oil:
Sesame oil has a more potent taste; for a milder flavor, try canola oil with a drop or two of sesame extract.
All-purpose flour:
An all-whole-wheat flour dough will yield a bread with a denser texture and a somewhat grittier mouthfeel. Thus, the more whole-grain flour you use, the closer you get to the traditional rustic Italian bread made with large amounts of whole wheat. And if part of that incorrigible crustiness is coming from a higher ratio of whole-grain flour, I’m saying that’s a good thing.

Pro Tips

1. Chill the Filling: Before assembling the pies, chill the meat filling in the refrigerator for about 30 minutes. This helps the filling firm up slightly, making it easier to handle and less prone to leaking during the cooking process.