Spiced Beef Stuffed Breads
Plump, golden-crusted breads encasing a fragrant, juicy beef filling. Perfect for a portable lunch or satisfying snack, these feature a tender chew and rich, aromatic center.
Story
Inspired by northern Chinese street fare, these hand-held pies feature a slowly-relaxed dough that bakes into a supple, resilient crust. The filling can be mixed a day ahead and refrigerated, allowing flavors to meld while streamlining final assembly.
Ingredients
Instructions
Prepare the Dough
In a large bowl, whisk together the flour, salt, and oil. Pour in the warm water gradually, stirring with a wooden spoon until a rough, shaggy mass forms. Turn out onto a lightly floured surface and knead vigorously for 8 minutes until the dough becomes silky and elastic. Return to the bowl, cover with a damp cloth, and let relax for 30 minutes at room temperature.
Mix the Filling
While the dough rests, combine the ground beef, scallions, ginger, soy sauce, sesame oil, salt, and white pepper in a mixing bowl. Stir vigorously with chopsticks or a fork until the mixture turns sticky and paste-like, ensuring the seasonings are evenly distributed. If not using immediately, cover tightly and refrigerate.
Shape and Fill
Turn out the rested dough and press gently to deflate. Divide into 8 equal portions. Working with one piece at a time, roll into a thin circle roughly 4 inches in diameter. Spoon a generous mound of beef filling into the center, fold the dough over to create a half-moon, and firmly pinch the edges to seal, ensuring no gaps remain.
Proof and Preheat
Carefully pat each filled pocket into a flat oval about ½ inch thick, arranging them on a parchment-lined baking sheet with space between each. Cover loosely with plastic wrap and let sit for 10 minutes while heating the oven to 375°F (190°C).
Bake to Golden Perfection
Lightly brush the surface of each pocket with egg wash. Bake for 18–22 minutes, rotating the sheet halfway through, until deep golden brown and the bottoms sound hollow when tapped. Transfer to a wire rack and cool for 5 minutes before serving warm.