Pan Fried Beef Stuffed Pie

Cut the beef into thin slices, then mince it.

On a chopping board, cut ginger into julienne slices then mince it. Mix the Sichuan peppercorns with minced ginger and drizzle a little rapeseed oil. Then use your knife to mash and scrape the minced mixture into a paste.

For the stuffing: In a large bowl, add minced beef, ginger-peppercorn paste, fermented sweet rice, salt, light soy sauce, and oil. Mix all ingredients until well combined.

Place 2 cups of flour on a pastry board. Make a well in the center of the flour; add 1 cup of hot water in the center; gradually mix with a wooden spoon until 30% of the flour is well blended. Then, add ¾ cup of water gradually, a little at a time, and mix to gather into a ball and knead on a floured surface until smooth, about 10 minutes. (Use 30% of the hot dough and 70% of the room temp dough and knead them evenly) Cover and rest for 30 minutes.

Divide the dough into 24 even pieces. Work on one dough at a time and cover the rest with a damp towel to prevent the dough from drying out. Form each piece into dough balls using your hands.

Coat your hand with oil and flatten a dough ball into a round shape. With a rolling pin, roll it into a thin slice about ⅖-inch/1-cm thick and 15-inch/40-cm long; apply oil to cover the surface of the dough; put the stuffing on one end, and add chopped green onion on top of the stuffing. You can sprinkle a little Sichuan peppercorn powder according to your personal preference.

Extend the sides to cover the meat filling, roll up from the filling end, and press into a round-shape stuffed dough. Repeat with all pieces of dough.

In a frying pan over low heat, add your oil. When the oil temperature is about 250°F/120°C, put the beef stuffed pies into the pan separately and fry on low heat until golden brown and crispy on both sides. Note: When frying the pies, be patient and fry slowly.

Enjoy!