Beef Pie

Taste: Salty and fresh; Cooking method: Pan-fried; Time-consuming: One hour; Difficulty: Ordinary.

Steps for making beef pie

Put the medium gluten flour and 65°C water into the bread machine and select the dough mode. After kneading evenly, take it out and make it into a smooth dough, then cover it with plastic wrap and let it rest for 30 minutes.

Use the time for the dough to rest to prepare the filling.

Add salt, pepper, 2 tablespoons of soy sauce, rice wine, salad oil, and 1 tablespoon of sesame oil to the ground beef in order and mix well.

Then add ginger powder and scallions and mix well.

Add 1.5 tablespoons of water to the meat filling three times. When stirring, stir in the same direction each time, and add the next water only after the previous water is completely absorbed. The meat filling is ready when it is mixed well.

Divide the rested dough into 6 portions.

Roll the dough into a thin skin and wrap it with a portion of the meat filling. The seal must be tightly pinched to prevent the soup from leaking out when frying later.

Press the wrapped raw pie slightly with your hands to make it into a cake shape.

Put oil in a flat-bottomed pan and heat it over low heat. First fry the non-interface side.

Fry until the surface is golden brown, then flip it over and continue frying until the other side is also golden brown before removing it from the pan.

The finished pie has a lot of meat juice~