Pan-Fried Meat Pies


Preparation info
  • Makes 20 pies , enough to serve


    as a hearty accompaniment to soup .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is the un-dumpling—a meat-stuffed dough wrapper that on account of its flat, disk-like shape is called in Chinese a “pie” (bing), as opposed to a “dumpling” (jyao). It has all the appeal of a pot sticker, but requires less fuss to cook. Here, you brown both sides of the tiny pies, flipping them over like pancakes.

  • The filling for the pies has a particular tang, owing to the inclusion of “Szechwan preserved vegetable.” It does for the stuffing