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Chinese Multi-Layer Meat Pie

April 8, 2017

 

For dough: Mix 2 cups flour with about 3/4 cups warm water into dough. Knead for a couple of minutes, then place dough in a container, cover and Let it rest for 1 hour.

 

For Filling: 12/ lb ground beef mix with 3 tablespoons Ying's Korean BBQ Marinade, 1/4 cup chopped green onions and dash white pepper. Mix well.

 

 

 

Divide dough into two parts. Take one and place the other back in the container covered. Roll dough into a thin round pie like the one in the photo. Make one cut from the center all the way to the edge.

 

Spread a thin layer of meat filling over 3/4 of the pie leaving 1/2 inch empty around the edges. 


Note: Do not make the filling too thick, it will take too long to cook through.

 

 

 

 

 

 

 

Fold 1/4 of the pie (the part without filling) over meat filling first. Then continue folding over the next meat filling part.

 

Fold over the meat again. Then pinch to seal all sides.

 

 

 

 

 

 

 

 

Heat 3 tablespoons oil in a skillet or frying pan.


Pan fry each side for 4 minutes on medium heat or until inside filling is completely cooked and outside golden brown. Cut each pie in half.

 

Enjoy with Ying's Korean BBQ as dipping sauce if desired.

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