Taiwanese Beef Mince Pies (Shen Bin)

  • Ready in: 1 hr 15 mins
  • Serves: 4
  • Complexity: very easy
  • kcal: 322
Taiwanese Beef Mince Pies (Shen Bin)

Ingredients

  • 500 g minced beef
  • 500 g flour
  • ½ cup spring onions, chopped
  • ½ cup chopped onion
  • 1 tbsp grated ginger
  • 1 tbsp ground black pepper
  • 1 tbsp brown sugar
  • 1 tsp SIDS CRAZY SALT
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • rice vinegar

Directions

  1. First ‘burn’ the flour, then add 150ml of boiling water and stir in with a whisk. Once cool, you can mix it in with your hands. Add 150ml of cold water, bit by bit, ¼ at a time. When mixed thoroughly, take out of the bowl and knead it on a flour covered worktop, using the ‘3 Shining Principle’- it will be well kneaded when your hands, the bread and the worktop are all ‘shining clean’!
    Make a ball and cover this dough with cling film and set aside.
    The Filling: Mix the mince beef with about 100 ml of water, bit by bit then add the ginger, black pepper, sugar and spring onion and half the onion. Mix it all up, add the rest of the onion,
     SIDS CRAZY SALT, mix more then add soy sauce, rice wine and sesame oil.
    The Pies: The dough should be feeling springy and puffed up by now. Roll it into a long shape, like a French bread stick then slice the roll into pieces about 4 or 5 cm thick. Flatten a piece with your hand and roll it from the middle, it will stay thicker in the middle this way. With the circle about as big as your open hand, add in a heaped tablespoon of the mince filling. Turn the sides in to make the whole thing like a closed flower bud then seal it with a pinch and place it opening down on your flour covered table and pat lightly.
    Repeat about 10-11 times with this amount of filling that is about how many you can make.
    Cooking: add oil to your frying pan, so it is 6 mm deep. On a medium heat add the ‘shen-bin’, smooth face down and cover. When golden, turn over the pies. Turn again without the cover to ensure crispiness. They are ready when the juices boil and the pies hiss, as they are now folded side down.
    Serve with soy sauce and sesame oil and rice vinegar mix.