Dough:
- 2 cups + 1 tbsp bread flour
- 1 cup warm water
- ¾ tsp salt
- 1 lb ground lean pork
- Optional: 1 cup finely minced scallions
- 3½ T light soy sauce
- 2 T sesame oil
- 1 t pepper
- ¾ t brown sugar
- 5 T stock
- Scallion butter
- 4 T unsalted butter
- ½ T minced ginger
- ½ cup diced scallions
INSTRUCTIONS:
- Using your dough hook, add flour, salt and 1 cup of warm water (slightly too hot to leave your finger in comfortably).
- Mix on low speed for about 3 minutes, scraping the edge of the bowl once in a while until dough starts to form.
- The dough will be dry at first and then will become more wet and sticky as it is kneaded.
- After 3 minutes of kneading, increase to high speed, and knead in the mixer another 6-8 minutes.
- Once the dough becomes very smooth and elastic, add an extra 1 tablespoon of water, and continue kneading on high for 5 minutes.
- Place in a covered bowl, and rest at room temperature for at least 2 hours.
- After resting, the dough will be quite shiny, and flat in the bowl.
- -In a bowl, mix pork, scallions, soy sauce, sesame oil, pepper, and brown sugar with a fork until the mixture becomes thick.
- Continue to mix, adding the stock 1 tablespoon at a time, until fully incorporated.
- Cover, and let rest in the fridge.
- If using, prepare the scallion butter. In a food processor, mix butter with diced scallions and ginger, process until combined.
- Place in a small bowl.
- On a well floured surface, portion the dough into 10 pieces or 2 tablespoons.
- On the floured surface, flatten a portion of dough, until it forms a circle of dough, about 3-4 inches in diameter, with the edges being about half as thin, as the center.
- Dust your hands with flour to keep the dough from sticking.
- Place about 3 tablespoons of the pork filling in the center of the dough.
- Pull the edge of the dough over top of the filling, repeating this around the filling, until all the dough is covering the filling.
- Once your meat pie is formed, seal at the top by pinching the dough together . This forms a nice shape. Place on the floured baking sheet with the seam side down.
- Repeat until you have 10 pies.
- On the baking sheet, freeze the pies for about 30-60 minutes.
- Lightly press the pies into round cylinders with flat tops and bottoms.
- Next you can cook these or freeze them.
- In a large non-stick pan, add 2 T of oil, and heat to medium-high heat.
- Add your pork pies to the pan, do not crowd them.
- Once pies start to brown, add 3 tablespoons of water, cover and reduce heat to medium.
- Cook about 5-7 minutes until the pies are cooked through.
- The bottoms will be golden brown by now. Turn them over and cover partially, continue to cook for 5 more minutes if need be.
- Scoop into your serving platter and if using, brush with your scallion butter. Garnish with sriracha and serve with your favorite soy sauce, vinegar sauce and chili oil.
Source: A Distinguished Palate
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