Back to 6 servings dough 4 cups all-purpose flour 1.5 cups cold water, added gradually, plus more as needed 0.5 teaspoon salt 1 tablespoon oil filling 1 pound ground beef, slightly fatty for juiciness; yak is traditional in Tibet 1 cup baby bok choy, finely chopped; green cabbage also works 2 tablespoons fresh ginger, minced 1 tablespoon garlic, minced 0.5 cup fresh cilantro, chopped 0.25 cup green onions, chopped 0.5 cup onion, finely chopped 1 tablespoon soy sauce 0.5 teaspoon salt, or to taste 0.5 teaspoon black pepper 0.25 teaspoon ground Sichuan pepper, optional; too much is numbing 1 teaspoon beef bouillon powder, optional frying vegetable oil, for frying dipping sauce 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon chili garlic sauce, adjust to taste
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1 Step 1: Mix the flour, salt and oil, then add the cold water gradually, stirring until a shaggy dough forms. Knead 5 to 7 minutes until smooth and flexible, adding a little flour if sticky or a few drops of water if dry.2 Step 2: Cover the dough and rest it at room temperature for at least 2 hours, or longer for a softer, more yielding dough.3 Step 3: Combine the beef, bok choy, onion, green onions, cilantro, ginger, garlic, soy sauce, salt, black pepper, Sichuan pepper and bouillon in a large bowl. Mix by hand until evenly combined and not wet.4 Step 4: Divide the dough into golf-ball-sized pieces, roll each into a thin circle about 6 inches (15 cm) across, and place a heaping tablespoon of filling on one half.5 Step 5: Fold the circle into a half-moon over the filling, press the edges very firmly, then crimp along the edge for a secure seal. Keep shaped pies covered with a damp cloth while you work.6 Step 6: Heat about 1 inch of vegetable oil in a deep, heavy pan over medium heat to 350°F (175°C). Fry 3 or 4 pies at a time without crowding, for 3 to 4 minutes per side, turning until deep golden brown and crisp.7 Step 7: Check that the filling is cooked through and the meat is no longer pink, with an internal temperature of 160°F (71°C). Drain on paper towels.8 Step 8: Whisk the soy sauce, rice vinegar and chili garlic sauce together for the dipping sauce. Serve the pies hot with the sauce.getsaucepan.com/r/c9f812cc-2f38-5762-8156-b50f3671a08a
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