Crispy Chinese Beef Pies (Print Version)

# Ingredients:

→ For the Dough

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

→ For the Beef Filling

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

→ For Frying

15 - Enough vegetable oil for shallow frying

# Instructions:

01 - Mix the flour and salt in a big bowl. Pour the oil into the center and slowly add water as you stir with a fork or chopsticks. When the dough starts to come together, use your hands and knead for roughly 5 minutes until it's stretchy and smooth. If it’s too dry, add a tablespoon of water at a time. Cover it with a slightly wet dish towel and let it sit for 20 minutes to soften.
02 - As your dough rests, heat up a pan on medium-high. Toss in sesame oil first, then the ground beef, breaking apart the meat as it cooks. Stir it till there's no more pink and it’s crumbly. Add garlic, ginger, and most of the scallions (save a bit for later). Stir again for a minute to release those amazing smells. Mix in sugar, soy sauce, oyster sauce, and rice vinegar. Stir for a couple more minutes, then let this cool down to room temp before you use it.
03 - Sprinkle a bit of flour on your surface and place the dough. Slice it into 12 matching portions and roll each into a ball. Flatten every ball into thin circular shapes roughly 4-5 inches wide. Keep the dough balls you aren’t working on covered with a cloth, so they don’t dry out.
04 - Spoon a generous amount of meat filling onto the middle of the dough circle. Close it up in a half-moon shape, pressing the edge tightly shut with your fingers. If you'd like, crimp the edges using a fork or gently press with your fingers. Lightly press down the assembled pie with your palm to make it flat.
05 - Heat a half-inch of vegetable oil in a sturdy frying pan over medium-high heat. When the oil is hot enough to sizzle a small bit of dough, gently add 3-4 pies at a time without crowding. Fry for 4-5 minutes on each side, flipping once, until each pie gets crispy and golden. Let them sit on a plate lined with paper towels to soak up any extra oil before cooking the rest.
06 - Arrange your tasty, crispy pies on a platter while they’re still hot and crunchy. Sprinkle the leftover scallions on top for a fresh burst of color and taste. Share them immediately with soy sauce, chili oil, or your go-to dipping sauce.

# Notes:

01 - These crunchy beef-filled treats are a favorite Northern Chinese snack that’s perfect as a light bite or quick meal.
02 - If you want to save time, skip making dough by using pre-made dumpling wrappers.
03 - You can make these pies ahead and keep them in your fridge for up to a day before frying them, which is great for hosting.

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