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Pork Meat Pies Recipe

Pork Meat Pies Recipe


  • 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

  1. Using your dough hook, add flour, salt and 1 cup of warm water (slightly too hot to leave your finger in comfortably).
  2. Mix on low speed for about 3 minutes, scraping the edge of the bowl once in a while until dough starts to form.
  3. The dough will be dry at first and then will become more wet and sticky as it is kneaded.
  4. After 3 minutes of kneading, increase to high speed, and knead in the mixer another 6-8 minutes.
  5. Once the dough becomes very smooth and elastic, add an extra 1 tablespoon of water, and continue kneading on high for 5 minutes.
  6. Place in a covered bowl, and rest at room temperature for at least 2 hours.
  7. After resting, the dough will be quite shiny, and flat in the bowl.
  8. -In a bowl, mix pork, scallions, soy sauce, sesame oil, pepper, and brown sugar with a fork until the mixture becomes thick.
  9. Continue to mix, adding the stock 1 tablespoon at a time, until fully incorporated.
  10. Cover, and let rest in the fridge.
  11. If using, prepare the scallion butter. In a food processor, mix butter with diced scallions and ginger, process until combined.
  12. Place in a small bowl.
  13. On a well floured surface, portion the dough into 10 pieces or 2 tablespoons.
  14. 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.
  15. Dust your hands with flour to keep the dough from sticking.
  16. Place about 3 tablespoons of the pork filling in the center of the dough.
  17. Pull the edge of the dough over top of the filling, repeating this around the filling, until all the dough is covering the filling.
  18. 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.
  19. Repeat until you have 10 pies.
  20. On the baking sheet, freeze the pies for about 30-60 minutes.
  21. Lightly press the pies into round cylinders with flat tops and bottoms.
  22. Next you can cook these or freeze them.
  23. In a large non-stick pan, add 2 T of oil, and heat to medium-high heat.
  24. Add your pork pies to the pan, do not crowd them.
  25. Once pies start to brown, add 3 tablespoons of water, cover and reduce heat to medium.
  26. Cook about 5-7 minutes until the pies are cooked through.
  27. The bottoms will be golden brown by now. Turn them over and cover partially, continue to cook for 5 more minutes if need be.
  28. 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.
Pork Meat Pies Recipe Pork Meat Pies Recipe Reviewed by kuji hara on 2:35 AM Rating: 5

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