Homemade 17-Layer Meat Patties

Luxury Meat Pies: A layered delight featuring a meat filling sandwiched between dough layers.

Ingredients (Makes 4 large meat pies):

Dough:

500g Medium-Strength Flour, 2g Salt, 280g Water (Adjust water as needed; add more if too dry)

Meat Filling:

500g Pork Minced Meat (4:6 or 3:7 fat ratio), Ginger, Green Onions, 1 tbsp Salt, 1 tbsp Sugar, 1 tbsp Rice Wine (Shaoxing Wine), 1 tbsp Light Soy Sauce, 1 tbsp Dark Soy Sauce, 1 tbsp Oyster Sauce

Steps:

First, prepare the dough. Mix medium-strength flour with salt, then add water. Initially, use chopsticks to mix into a cotton-like texture, then knead into a smooth dough. Cover the dough with a large bowl and let it rest for 30 minutes. Tip: 500g of dough is difficult to knead; if you have a food processor, definitely use it! If you don't have a machine, mix the dough into a ball and let it rest for 20 minutes before kneading, which will make it easier to work with.

Prepare the filling: Remove the skin from pork belly and cut into pieces, then chop into minced meat. Chop green onions and grind ginger into ginger paste.

Add salt, sugar, pepper, rice wine, light soy sauce, dark soy sauce, and oyster sauce to the minced meat.

Mix well, and the filling is ready.

After the dough has rested, divide it into 4 pieces and shape them into 4 smooth dough balls.

Take one dough ball, flatten it with a rolling pin, and try to make it into a long rectangle. If it's too far from a rectangle, trim the edges slightly to adjust it. Then, cut two horizontal slices along the two sides.

Spread the meat filling, leaving a small open corner on one side.

Fold the small piece of dough in the corner towards the center and pinch it firmly.

Fold the other side in as well, and pinch firmly.

Repeat this operation, folding upwards.

Fold the right side in.

Fold the left side in.

Fold in the last small piece, and enclose the filling.

Finally, you'll have a 9-layer dough and an 8-layer meat filling, resulting in 17 meat pies.

Press the wrapped meat pies flat with a rolling pin, then roll them thinner. Stop rolling before piercing the dough.

Heat up the pan over low heat.

Place the meat pies in the pan and cover with a lid. Cook for about 6 minutes over low heat.

After the meat pies are set, flip them over and cover with a lid. Continue cooking over low heat for another 5 minutes.

Flip and check the surface; it should be golden brown and well-colored. These meat pies are now ready to serve.

Cut open the cooked meat pies to check.