Flaky Beef Puffs

Ngao Yok Soh

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About


Cooking oil
Beef 600 g, diced by hand
Green peas 60 g
Potatoes 60 g, peeled and diced
Green chillies 25 g, minced
Spring onions (scallions) 25 g, chopped
Young ginger 25 g, peeled and chopped
Stock 3–5 Tbsp
Corn flour (cornstarch) a pinch, mixed with some water


To Taste

  • Curry powder
  • Salt
  • Sugar
  • Chinese hua tiao wine
  • Sesame oil

First dough

Soei Pei

Medium-gluten flour (zong garn fun) 600 g
High-gluten flour (gou garn fun) 75 g
Sugar 75 g
Eggs 2, beaten
Water 230 ml

Second dough

Yao Sum

Low-gluten flour (dai garn fun) 600 g
Lard 380 g


  • Heat some oil and sauté beef, green peas, potatoes, green chillies, spring onions and young ginger until fragrant. Add stock and seasoning to taste. Mix well then add corn flour mixture to bind lightly. Allow to cool.
  • Combine first dough ingredients to form a dough.
  • Combine second dough ingredients to form a dough.
  • Roll first dough out on a floured surface until it is large enough to enclose second dough. Place second dough in the middle of first dough and enclose. Roll combined dough out and fold in the sides then roll out again. Repeat the process of folding and rolling a few more times. Leave dough in the refrigerator for 1 hour.
  • Roll chilled dough out on floured surface. Fold it in half and roll up tightly from the shorter end as you would a Swiss roll. Cut into 30 equal rounds. Flatten each round out.
  • Spoon some beef filling onto each round and fold in half, forming a half moon. You should be able to see the layers of dough on the outside of the puffs. Pinch edges to seal.
  • Heat enough oil for deep-frying. Fry puffs for about 6 minutes over fairly low heat. When puffs are golden brown, increase heat briefly. This reduces the absorption of oil into the puffs and also ensures that they are crispy. Remove and drain well.