Is this the original pie? 🥧

By Andy Cooks · 60 min

Ingredients

Instructions

1. Put the hot boiled water in a large bowl, then sprinkle over the salt and flour and mix with chopsticks until evenly distributed.
2. Add the 100ml hot water and the 2 tbsp oil, mix into a dough, then knead on a clean surface for 3 minutes until smooth.
3. Return the dough to the bowl, cover with a tea towel and rest for 20 minutes.
4. Finely slice the spring onions and mix in a large bowl with the mince, ginger, both peppers, sesame oil, soy sauce and stock.
5. Mix very well until combined and all the stock is absorbed.
6. Divide the dough into 12 pieces and roll each into a smooth ball. Put them back in the bowl, add the 1 tbsp extra oil and toss gently by hand to coat.
7. Place the balls on a tray, cover loosely with plastic wrap and rest for 10 minutes.
8. Roll each ball on a board to about 3mm thick. Spoon filling into the centre, then pinch the edges together in a circular pattern to enclose it like a dumpling.
9. Place each pie seam side down and gently flatten with your palm to about 1cm thick.
10. Heat half the 2 tbsp oil in a cast iron or heavy-based frying pan over medium-high heat. Add the pies without crowding and cook 4-5 minutes until golden brown.
11. Turn the pies over and cook the other side 3-4 minutes more, until golden and crisp.
12. Move the pies to a wire rack over a tray to drain, then repeat with the remaining oil and pies.

Summarized from Andy Cooks's video. Watch it for the details.

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