Chinese Beef Meat Pie (Xian Bing, 牛肉馅饼)

Ingredients

• g (about3 cup s) all-purpose flour, plus extra to coat hands
• Pinch of salt
• 1/4 cup hot water
• 1/2 cup cold water
• oz ground raw beef(lean fat ratio 8:2)
• tablespoon minced ginger
• tablespoon shaoxing wine(or dry sherry)
• tablespoon light soy sauce
• teaspoon sdark soy sauce
• 1/4 teaspoon freshly ground Sichuan peppercorn(or black pepper)
• onion, minced
• large carrot, grated
• teaspoon sugar
• 1/4 teaspoon ssalt
• tablespoon toasted sesame oil
• tablespoon vegetable oilplus extra for cooking

Instructions

1. Combine flour and a pinch of salt in a big bowl (or the bowl of a mixer if using) and stir to mix well. Slowly pour hot water onto the dried flour and use a pair of chopsticks to stir until the water is fully incorporated. Then slowly add the cold water onto the dry flour, and keep mixing, until the water is fully incorporated and it forms small dough pieces with no or little dry flour left.
2. (Option 1) Using a mixer: Attach the dough hook and turn to medium speed (speed 4). Mix until a smooth and spring dough has formed, 8 minutes.
3. (Option 2) Knead the dough by hand: Use your hand to gather and press the dough flakes together to form a dough.
4. If there is too much dry flour in the bowl and it is difficult to blend into the dough, add a bit more water to the dry flour, 1 teaspoon at a time.
5. Knead until there is no dry flour left.
6. The dough should feel soft but you should be able to easily pick it up without it sticking to your hands and the bowl too much.
7. If the dough is too soft, you can sprinkle it with more flour.
8. Transfer the dough onto a clean working surface and keep kneading, until the dough turns smooth and springy, 10 to 15 minutes.
9. Transfer the dough to a medium sized bowl. Seal the bowl with plastic wrap. Let rest for at least 1 hour, or up to 3 hours. The longer you rest the dough, the easier it will be to work with later. If you plan to store the dough overnight, store the covered bowl in the refrigerator.