Mendeng meat pie, a cherished delicacy in Beijing, showcases the region’s rich culinary traditions. This savory pie combines a tender crust with a flavorful filling, making it a favorite among locals and visitors alike. Here’s a straightforward guide to preparing this iconic dish.
Ingredients
For the Dough:
3 cups allpurpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 cup hot water
For the Filling:
400g ground pork (or any meat of choice)
1 cup finely chopped cabbage
1 small onion, finely chopped
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon ground pepper
1 teaspoon sugar
2 green onions, finely chopped
Salt to taste
StepbyStep Preparation
Step 1: Prepare the Dough
1. In a mixing bowl, combine the flour and salt.
2. Add the vegetable oil and mix well.
3. Gradually pour in the hot water while stirring with a spoon or chopsticks until the mixture forms a shaggy dough.
4. Once cool enough to handle, knead the dough on a floured surface until it becomes smooth and elastic, about 57 minutes.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 2: Prepare the Filling
1. In a large bowl, combine the ground pork, chopped cabbage, onion, and ginger.
2. Add in the soy sauce, sesame oil, ground pepper, sugar, green onions, and salt. Mix thoroughly until all ingredients are well incorporated.
3. Adjust the seasoning according to taste, ensuring the filling is flavorful.
Step 3: Assemble the Pies
1. After resting, divide the dough into equal portions, approximately the size of a golf ball.
2. Roll out each portion into a round disc, about 45 inches in diameter, on a floured surface.
3. Place a generous spoonful of filling in the center of each disc.
4. Fold the dough over the filling to create a halfmoon shape. Pinch the edges to seal securely, ensuring no filling escapes during cooking.
Step 4: Cook the Pies
1. Heat a nonstick frying pan over medium heat and add a small amount of vegetable oil.
2. Place the pies in the pan, ensuring they are not overcrowded. Fry until the bottom is golden brown, about 34 minutes.
3. Carefully flip the pies and add a few tablespoons of water to the pan, then cover with a lid. This steam will help cook the filling through.
4. Continue cooking for 57 minutes, or until the water evaporates and both sides are crispy.
Step 5: Serve
1. Transfer the pies to a serving plate and allow them to cool slightly.
2. Serve warm with a side of soy sauce or vinegar for dipping.
This simple yet satisfying recipe showcases the essence of Beijing’s Mendeng meat pie. Enjoy it as a snack, a meal, or a delightful appetizer during gatherings.