Not a while
ago I’ve already seen someone using pizza dough to make Chinese buns and pies,
so I always wanted to try this hack. Finally made it this week and I was quite
surprised how easy and how delicious they turned out with pizza dough ! Simply
using beef balls is also a shortcut to make the meat filling, both methods
worked well. 👌 Now I believe Marco Polo met
Chinese pies when he travelled to China and then made a similar dough in Italy
with different toppings. That’s why pizza dough works well for making Chinese
buns. 😄 How do you think ? Anyway
highly recommend to give this hack a try if you don’t bother to make the dough
for buns from scratch.
𝐓𝐨 𝐦𝐚𝐤𝐞
𝐰𝐫𝐚𝐩𝐩𝐞𝐫 :
-220g Original pizza dough from Northern Dough Co.
-Just follow the instruction on the packaging,
stretch and roll the pizza dough into a thinner base.
-Use drinking glass to cut small round sheets
from dough base.
𝐓𝐨 𝐦𝐚𝐤𝐞
𝐛𝐞𝐞𝐟 𝐟𝐢𝐥𝐥𝐢𝐧𝐠
: mix the followings together until water is absorbed.
-10 pcs (175g) Beef meat balls 10% fat from Sainsbury’s
(They are already seasoned with salt and black
pepper)
-1 tbsp finely grated ginger.
-1 small bunch of spring onions, finely chopped.
-1 tbsp cold water.
-A pinch of five spices and white pepper to
season.
𝐓𝐨 𝐚𝐬𝐬𝐞𝐦𝐛𝐥𝐞
:
-Scoop 1 tbsp of beef filling and place it on the
central of round dough sheet.
-Gather up the sheet edges and make sure the bun
is sealed. (As long as the folds completely seal the filling, it doesn’t matter
to wrap it perfectly or not.)
-Set the buns aside for a further 10 minutes at
room temperature.
𝐓𝐨 𝐜𝐨𝐨𝐤
𝐭𝐡𝐞 𝐩𝐢𝐞𝐬 :
-Heat oil in a non-stick pan over medium heat
until warm.
-Gently press the buns by hand to make them slightly
flat, place the pies (sealed-side down) to the pan but not to overlap to each
other.
-Flip over until both sides are golden brown,
approximately 4-5 minutes each side.
-Serve hot and enjoy.
話說英國美食社團的購物清單其實沒有特別燒到我，比較讓我感興趣的反而是食材的創意料理，之前就有看過披薩麵團可以拿來做水煎包，一直都很想來試試看，終於在這周買好材料準備來解鎖新技能！因為我覺得英國的豬絞肉比較有味道，所以這次是決定做牛肉餡餅，餡料是用超市的牛肉丸，基本上這些肉丸都已經有事先調味了，所以只要再添加一些其他辛香料就好。(是不曉得牛肉丸可不可以就直接包，不然整個食譜就更懶人了)然後因為是第一次包餡餅，所以其實包得不甚好看，但封口處鍋煎之後好像也看不太出來，總之剛煎完還熱騰騰時就忍不住咬下第一口，覺得這個吃起來就是牛肉餡餅啊，一點都沒有披薩的感覺，真的很神奇，看來當初馬可波羅去中國把餡餅帶回義大利、然後改造成義大利披薩，這個說法果然很有可信度。
