Method
Make the semi-scalded dough
Mix the plain flour with the salt. Pour in the hot water first and stir with chopsticks until shaggy, then add the cold water gradually and knead into a soft dough.
Add 1 teaspoon of oil, knead briefly, cover, and rest for 15 minutes. It does not need to be perfectly smooth; resting will relax the dough.
Season the mince
Add light soy sauce, oyster sauce, dark soy sauce, white pepper, and ginger to the mince. Stir in one direction.
Add the water in 2–3 batches, mixing until absorbed each time. Fold in the chopped spring onions and sesame oil at the end. The filling should be moist but not runny.
Fold the quick layered pie
Divide the rested dough into 2 pieces. Dust the worktop and roll each piece into a thin large round or rectangle.
Spread the mince thinly over about three quarters of the dough, leaving one section blank. Start folding from the blank side into thirds or quarters, pinch the edges closed, then gently press into a flat pie.
This shortcut is easier than pleating a bun-style pie: the filling is thin, cooks faster, and the shape does not need to be perfect.
Pan-fry and steam
Heat a frying pan over medium heat with a little oil. Add the pie and cook for 2–3 minutes until the underside is golden. Flip and cook for another 2 minutes.
Add 2–3 tablespoons of water, cover immediately, reduce to medium-low, and steam for 5–7 minutes. Remove the lid, let the water evaporate, then crisp both sides for about 1 minute each.
Cut open to check that the meat is no longer pink and the juices run clear.
Key Tips
- Keep the dough soft; a stiff dough is hard to roll and turns tough
- Do not spread the filling too thickly — the quick version works because the meat layer is thin
- Sear first, steam with a little water, then re-crisp at the end
- Add only a thin layer of water to the pan; too much will soften the crust
- If using beef mince, add an extra teaspoon of oil or sesame oil to keep it juicy