THE JADED DOOR-NAIL MEAT PIES RUBBED W/ SCALLION BUTTER

Ingredients

THE DOUGH:
• 2 cups + 1 tbsp (300 grams) bread/high-gluten flour (12~14% protein)
• 1 cup (240 grams) warm water at 125F/55C, plus 1 tbsp (15 grams)
• 3/4 tsp salt
PORK AND SCALLION FILLING:
• 21 oz (600 grams) ground beef or pork
• 1 cup (85 grams) finely diced scallions
• 3 1/2 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1 tsp ground white pepper
• 3/4 tsp light brown sugar
• 5 tbsp cold water?or beef stock if available)
SCALLION BUTTER:
• 4 tbsp (56 grams) unsalted
• 1/2 tbsp diced ginger
• 1/2 cup (43 grams) diced scallions
TO SERVE:
• Ground white pepper and chili flakes to dust
• Xi'an style chili oil to serve

Instructions

1. TO MAKE THE DOUGH: In a stand-mixer with dough-hook, or hand-held mixer with dough-hook, knead bread flour, 1 cup (240 grams) of warm water (a bit too hot to leave your finger inside comfortably) and salt on low speed for 3 minutes, scraping down the bottom and sides a couple times, until evenly incorporated. The dough will feel slightly dry at first, then as it kneads, become very wet and sticky. Switch to high speed and knead for another 6~8 minutes until smooth and very elastic. Now add 1 extra tbsp of water and continue to knead on high for another 5 min, until the dough is shiny and lava-like (adding water in 2 stages increases the water-absorbency of the flour). Cover the bowl with plastic-wrap and let rest for at least 2 hours, up to several hours (you can make the dough in the morning and use it for dinner at night). At which point, the dough should look extremely shiny and flattened out without form.
2. TO MAKE THE FILLING: In a bowl, mix ground beef (or pork), diced scallions, soy sauce, toasted sesame oil, ground white pepper and light brown sugar with a fork. Keep stirring until you feel the mixture getting thick and resistant. Then start evenly mixing in the water (or beef stock), 1 tbsp at a time, until it's fully absorbed into the mixture, about 30 seconds for each addition. Cover with plastic-wrap and set aside in the fridge.
3. TO MAKE THE SCALLION BUTTER: In a food-processor, pulse unsalted butter with diced ginger until evenly pureed (scraping the sides a few times). Add the diced scallions and pulse again until finely minced into the butter. Set aside.
4. TO MAKE/COOK THE SMALL DOOR NAIL MEAT PIES: This dough is EXTREMELY WET, so don't be afraid to dust it with more flour as you go. With oiled hands, take about 2 tbsp of the dough and set it on a well-dusted surface. Dust the top with more flour then flatten it into a thin disk with your hands, but making the edges gradually thinner than the center (let's say 4 mm in the center and 2 mm for the edges). Place about 3 tbsp of filling (be real generous with the filling) in the center, then pull the sides of the dough up and pinch it tightly to seal on the top (if you feel that there's too much excess dough on the top, you can pinch it off). Because the dough is wet and stretchy, this should be quite easy to do. Turn the pie over now to make sure it's not sticking, then with you palms, gently pat and squeeze all around the pie to evenly distribute the filling, then set aside on a well floured plate. Repeat with the rest.
5. At this point, the pies are too soft to be shaped into the tall "door nail / biscuit" shape, so flash freeze the pies for about 1 hour until slightly hardened, then shape them into round cylinders about 1 1/2" (4 cm) tall with flat tops and bottoms. Coat the bottom of a flat non-stick skillet with 2 tbsp canola oil and heat over medium-high heat, then arrange the peat pies with about 1" (3 cm) space in between. Once they start to sizzle, add 3 tbsp of water and put the lid on immediately (the pies are thick so they need steam to help cooked through). Turn the heat DOWN TO MEDIUM and cook for about 5~7 min until the steam has fully evaporated, and the bottom of the pies are golden browned. Carefully flip the pies and cover with lid only halfway (but don't add more water). Cook for another 5 min until the second side is golden browned as well. Transfer to a serving plate, and while still hot, rub the top with scallion butter and dust with white pepper and chili flakes. Serve immediately with chili oil.
6. TO MAKE THE LARGE XIANG-HE MEAT PIE: This dough is EXTREMELY WET, so don't be afraid to dust it with more flour as you go. With oiled hands, take 1/2 of the dough and place on a well-dusted surface. Dust the top again with flour, and flatten it into a large disk, making the edges gradually thinner than the center (let's say 10 mm in the center and 5 mm on the edges). Place 1/2 of the filling in the center, then pull the sides of the dough up and pinch tightly to seal on the top, and pinch off any excess. Turn the pie over now to make sure it's not sticking. Now your hands or rolling pin, gently flatten the pie outwards from the center towards the edges until it's about 1/3" (10 mm) thick.
7. Coat the bottom of a flat non-stick skillet with 2 tbsp of canola oil and heat over medium-high heat. Gently curl the pie onto a rolling pin and carry over the skillet, then unroll to release it onto the skillet. Cook for about 5 min until golden browned on the first side, then flip with a wide spatula, and cook for another 5 min until browned on the second side as well. Transfer to a serving plate, and while still hot, rub with scallion butter and dust with white pepper and chili flakes. Serve immediately with chili oil.

Notes