How to Make Chinese-Style Pie
Estimated Cooking Difficulty: ★★★★
Essential Ingredients and Tools
- Flour (non-self-rising)
- Ground meat
- Oil
- Salt
- Sugar
- Cornstarch
- Soy sauce
- Seasoning (e.g., chicken bouillon, cumin, salt and pepper blend, optional)
- Garlic
- Green onion
- Egg (optional)
- Carrot (optional)
- Frying pan
- Wok (can be substituted with the same frying pan)
Quantities
Per serving:
- Flour: 200g
- Ground meat: 50g
- Oil: 30ml
- Salt: 3g
- Sugar: 5g
- Cornstarch: 10g
- Soy sauce: 5g
- Seasoning: 3g
- Garlic: 2 cloves
- Green onion: 1/4 stalk (leafy part)
- Egg: (optional, 1)
Calculate the ratio of raw materials to be used based on the above conditions.
Instructions
Preparation
- Take the ground meat (thawed if frozen), add 1/2 of all the above seasonings (oil, salt, sugar, soy sauce, seasoning blend) and all the cornstarch. Mix well and marinate for 30 minutes.
- Add the flour to a bowl, add the egg, add the remaining 1/2 of all the above seasonings, and add water equivalent to 1/2 the volume of the flour (to make the batter relatively thick but still pourable). Mix well.
- Mince the garlic.
- Cut the green onion into segments.
- Mince the carrot (for the filling, so it should be as fine as possible; rough chopping is acceptable).
Cooking
- Heat the wok with cold oil, using a generous amount of oil.
- Once the oil is hot, add the minced garlic and stir-fry until fragrant.
- Add the marinated ground meat, stir-fry until cooked through.
- Add the minced carrot to the ground meat and stir-fry together until the oil turns golden yellow (this is to extract the flavor of the carrot).
- Turn off the heat. Let it cool for 2 minutes.
- Pour the cooked ground meat into the raw batter and mix well.
- Turn the heat back on, add a thin layer of oil to the bottom of the frying pan.
- Reduce to low heat, pour the batter into the pan, and spread it evenly. Ensure the thickness is not too high. You can lift the pan and tilt it to let the batter flow across the bottom to complete this step.
- While the surface of the pie is still liquid, sprinkle the green onion segments on top.
- Keep the heat low until the bottom is set.
- Flip the pie and continue to fry on low heat until the other side is set.
- After that, fry each side for an additional 20 seconds.
- Turn off the heat and remove from the pan.
Additional Notes
- After adding the ground meat and minced carrot to the batter, mix thoroughly to ensure the flavor is distributed throughout the pie.
- The ground meat and minced carrot filling can be replaced with various pre-cooked fillings.
If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.