Taiwanese Pork and Scallion Pies (Shen Bing)

By • March 18, 2016 0 Comments

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Author Notes: If you love fried dumplings, you will love this! A cross between a large dumpling and a hand-held pie, the crispy dough paired with juicy pork filling is to die for. The secret to a juicy and flavorful filling is below! Josephine C

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Makes 10-12

Pork Filling

  • 1 1/4 pounds ground pork
  • 2 bunches scallions (minced)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon minced ginger
  • 1 tablespoon rice cooking wine
  • 1 tablespoon sesame oil
  • 1 teaspoon black or white pepper
  • 1 tablespoon soy sauce
  • 5 tablespoons water
  • 2 tablespoons vegetable oil

Dough

  • 3 cups all purpose flour (sifted)
  • 1 cup hot water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  1. The secret to a juicy and flavorful filling is adding "scallion-infused" water! Soak a small portion of scallion pieces in 5 tablespoons of water, crushing the scallion until the water turns green. Add the infused water into the ground pork and mix clockwise until the pork appears sticky and pasty. This step adds liquid and flavor into the pork, ensuring that it will stay moist and juicy.
  2. Mix the pork with the remaining scallions and other ingredients. Cover and refrigerate for 30 min to let the flavors mix, and to solidify the filling for easy wrapping.
  3. For the dough: mix the flour, salt, and sugar, then add the hot water gradually. Mix and knead until dough is shiny and smooth. Cover and let the dough rest for 30 minutes.
  4. Form the dough into a log, then cut into pieces (about 10-12). Form the pieces into balls, then roll each piece into a thin circle. Place a generous scoop the pork filling in the middle of the circle and wrap by sealing the edges to form a ball. Pat down slightly to make a round disk.
  5. Add about 1/4 inch of oil in a pan. Fry pies in low heat until golden brown on both sides, about 8 minutes. They can also be frozen and pan-fried later.

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