Chinese Fried Beef Pies (Print Version)

# Ingredients:

→ For the Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/4 cup vegetable oil
04 - 1/2 cup water (plus more as needed)

→ For the Beef Filling

05 - 1 lb ground beef
06 - 1 tablespoon soy sauce
07 - 1 teaspoon sesame oil
08 - 1 tablespoon fresh ginger, minced
09 - 2 garlic cloves, minced
10 - 3 scallions, chopped
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon sugar
13 - 1 tablespoon oyster sauce
14 - 1 tablespoon rice vinegar

→ For Frying

15 - Vegetable oil, enough for shallow frying

# Instructions:

01 - In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the vegetable oil. Gradually add water while mixing with chopsticks or a fork until the mixture starts to come together. Use your hands to gather the dough and knead it for about 5 minutes until it becomes smooth and elastic. If it feels too dry, add a little more water, one tablespoon at a time. Cover with a damp kitchen towel and let the dough rest for 20 minutes to relax the gluten.
02 - While the dough is resting, heat a large skillet over medium-high heat. Add the sesame oil followed by the ground beef. Break the meat into small crumbles with a wooden spoon and cook until it's no longer pink. Toss in the minced ginger, garlic, and most of the scallions (save some for garnish). Stir-fry for another minute until wonderfully fragrant. Season with soy sauce, oyster sauce, rice vinegar, black pepper, and a pinch of sugar. Cook for 2-3 more minutes until the flavors meld together beautifully. Remove from heat and let the filling cool to room temperature.
03 - Once the dough has rested, turn it out onto a lightly floured surface. Divide it into 12 equal pieces and roll each into a smooth ball. Working with one piece at a time (keep the others covered to prevent drying), use a rolling pin to flatten each ball into a thin circular wrapper about 4-5 inches in diameter.
04 - Place a generous tablespoon of the cooled beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then firmly press the edges together to seal. You can crimp the edges with a fork for a decorative touch, or simply press with your fingers. Gently flatten each pie slightly with your palm.
05 - Pour enough vegetable oil into a large, heavy-bottomed skillet to reach about 1/2 inch deep. Heat over medium-high until the oil shimmers and a small piece of dough sizzles when dropped in. Carefully add 3-4 pies to the hot oil (don't overcrowd!). Fry for about 4-5 minutes per side, flipping once, until they're beautifully golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining pies.
06 - Arrange these golden treasures on a serving plate while they're still warm and crispy. Sprinkle with the reserved chopped scallions for a pop of freshness and color. Serve immediately with a side of soy sauce, chili oil, or your favorite dipping sauce.

# Notes:

01 - These crispy beef-filled pies are a popular street food in Northern China, often enjoyed as a hearty snack or light meal.
02 - For a shortcut version, you can use store-bought dumpling wrappers instead of making the dough from scratch.
03 - The filled pies can be prepared ahead and refrigerated for up to 24 hours before frying, making them perfect for entertaining.

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