Beef And Celery Hearts Meat Pies

Let's Cook

1. Step 1.

   Put 2 cups all-purpose flour in a medium bowl. Gradually add ½ cup hot tap water (110-115°F) while mixing with a fork or spatula. Once the flour starts to clump, gather the pieces with your hand to form a ball. If the dough feels too dry, work in the remaining 1 tablespoon water. The dough should feel tacky but not stick to your fingers. Knead the dough for 1 minute. Cover the bowl loosely with plastic wrap and set aside to rest while you make the filling.

2. Step 2.

   To make the filling, in a medium bowl, combine ½ pound ground beef, ½ cup finely chopped celery hearts (innermost yellow stalks), 2 finely chopped green onions, 1 tablespoon plus 1½ teaspoons soy sauce, and ¼ teaspoon white pepper powder. Mix well and set aside.

3. Step 3.

   Knead the rested dough for 1 to 2 minutes more, or until smooth. Divide the dough in half. Roll out one piece into a circle about ¼ inch thick (diameter is not important). Brush ½ teaspoon vegetable oil on the surface and sprinkle ½ teaspoon kosher salt across the dough. Starting from the edge closest to you, roll the dough into a tube to create layers. Cut the tube into four equal pieces. Repeat with the other half of the dough.

4. Step 4.

   Take a dough piece and gently press it into a ball. Roll it out to about 4 inches in diameter, like a mini pizza. Place 1 heaping tablespoon of filling in the center. Seal the dough around the filling by pinching the edges together, then gently press the ball into a puck-like shape roughly 2½ inches in diameter and about 1 to 1¼ inch thick. Repeat with the remaining dough pieces.

5. Step 5.

   Preheat an 8- to 10-inch cast-iron skillet or nonstick pan over medium-low heat for about 1 minute. Add 1 tablespoon vegetable oil per four bings (if cooking in batches). Let the oil heat for about 30 seconds, or until shimmering. Place the bings in the pan without letting the sides touch. Cook, covered, for 3 to 4 minutes per side, until both sides are crusty and rich golden brown. Adjust heat if browning too quickly. Serve with soy sauce and chili oil.