Beijing Men Ding Rou Bing (Door Nail Meat Pie)
A traditional Beijing snack shaped like a door nail, with a crispy crust and juicy filling. One bite releases a burst of savory flavor that lingers.
Ingredients
13 items- All-purpose flour 300g
- Warm water 180ml
- Ground beef 300g
- Scallions 2
- Ginger 1 small piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Shaoxing wine 1 tbsp
- Sesame oil 2 tbsp
- Sichuan pepper water 3 tbsp
- Salt 1 tsp
- White pepper ½ tsp
- Vegetable oil as needed
Nutrition
Steps （7 steps）
In a bowl, combine flour and warm water, stir into fluffs, then knead into smooth dough. Cover with a damp cloth and rest for 30 minutes.
In another bowl, mix ground beef with minced ginger, light soy sauce, dark soy sauce, Shaoxing wine, Sichuan pepper water, salt, and white pepper. Stir vigorously in one direction until firm. Finally add sesame oil and chopped scallions, mix well.
Divide rested dough into 8 equal pieces (about 60g each). Roll each into a round wrapper with thicker center and thinner edges.
Place a wrapper in your palm, add filling, and gather edges to seal like a bun. Place seam-side down.
Heat a non-stick pan over medium heat, add a thin layer of oil. Place the pies seam-side down, gently flatten to about 1.5cm thick.
Fry over medium heat for 2-3 minutes until bottom is golden, flip, and fry another 2 minutes. Then add 50ml hot water along the edge, cover, and simmer over medium-low heat for 5 minutes.
Uncover, turn to medium heat and fry 1-2 minutes to evaporate water, making both sides crispy. Press the center with a spatula; if springy, they are done.
Tips
Use warm water for a tender dough; vigorous stirring of the filling is key to juiciness; adding water while pan-frying ensures the meat is fully cooked without drying out.
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