Beef Pie without Rolling The Skin

Name: Beef Pie without Rolling The Skin
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Flour; 320g warm water; 400g beef; 1 piece onion; 1 piece Egg white; Some shallot; Some ginger; 1 piece star anise; 5 capsules pepper; Some Soy sauce; Some salt; Some Oyster sauce

by Zimo (Little Grassroots Family Food)

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Many people envy the delicious take-out pies. They always feel that they can make noodles and make them. Today I will teach you a trick. It is not only suitable for beef patties, but also suitable for any fillings, such as red bean paste pie. The pie crust is thin and the filling is large, and it is not hard to eat the next day. You must like it To bookmark this article. In addition, many people don’t know how to mix beef stuffing. Today’s stuffing method is worth recommending. I hope you learn how to make this kind of pie. You will have a great sense of accomplishment and full of happiness. Let’s take a look at its production. Method it:

Beef Pie without Rolling The Skin

1. Prepare flour and warm water.

Beef Pie without Rolling The Skin recipe

2. Pour lukewarm water into the flour and stir with chopsticks while pouring it to form a thick batter. Chopsticks can pick up the batter, and the surface is covered with plastic wrap and left for about 2 hours.

3. Prepare onions and ground beef into fillings.

4. The onions are minced into fillings.

5. Add a small bowl of water to the pot, add pepper, star anise, green onion and ginger, cook on low heat for 5 minutes, turn off the heat and let cool. Remove impurities and leave the pepper water for later use.

6. Slowly pour the pepper water into the beef filling, add appropriate amount of salt, light soy sauce, oyster sauce, egg white, and cooking oil. Stir it clockwise with chopsticks.

7. Add onion and mix well

8. Put an appropriate amount of flour on the plate, use chopsticks to pick up a lump of batter, put it on the plate, so that the surface of the batter is covered with flour, and then press it into a round cake with an appropriate amount of meat filling in the middle, and then knead it into a dough.