Fried Ground Beef Pancakes

Note: this recipe assumes a high ratio of filling to dough. If you opt for an easier time sealing the pancakes, you might have leftover filling. You can either halve the filling ingredients or go for it - your call! 🫡

Make Spiced Water

1. Boil 1/2 cup of water.

2. Mince 3 slices of ginger.

3. Chop up one green onion into small pieces.

4. In a small bowl, add the Sichuan peppercorn, minced ginger, chopped green onion, and two petals from the star anise.

   

5. Add 1/2 cup of the boiling water into the bowl.

6. Let soak for 15 minutes.

Make the Dough

1. In a bowl, add 2 cups flour, 2 tbsp olive oil, and 3/4 cups lukewarm water.

2. Mix well into a soft dough.

   

3. Sprinkle some flour on a cutting board or surface and transfer the dough to it.

4. Knead until smooth.

5. Transfer the dough back into your bowl, cover, and let stand for 40 minutes.

Make the Ground Beef Filling

1. Mince the remaining 2 slices of ginger.

2. Finely chop the green onion. Easiest way to do this is to first cut each stalk in half lengthwise and then chop into small pieces.

   

3. Add ground beef to a mixing bowl.

4. Strain the spiced water you prepared into the bowl. You can dispose of the spices.

5. Add the minced ginger, light soy sauce, dark soy sauce, egg, 1/4 tsp salt, and cornstarch.

6. Grind some black pepper on the top of the meat if you like the flavor.

7. Mix well with chopsticks, stirring in the same direction.

8. Add green onion, 1/4 cup olive oil, and mix well.

9. Add sesame oil and another 1/4 tsp salt. Mix for another 2 minutes.

Make the Pancakes

1. Sprinkle some flour on a cutting board or surface.

2. Add the dough to the board and knead it a few times.

3. Use a knife to split the dough in half.

4. Roll each half into a rope and then cut each rope into 6 pieces for a total of 12. (I accidentally cut each into 8 pieces, but you get the idea 😅).

   

5. Brush a little oil on top of the dough pieces and cover with plastic wrap to prevent drying out.

6. Take one of the dough pieces and press into a flat circle.

7. Use a rolling pin to roll it out - roll from the outside edge in with one hand while holding and turning the dough with the other hand. We want the center to be a little thicker so it can support the filling.

8. Add filling to the middle of the dough wrapper. Stretch one edge of the dough and then fold over the filling. Repeat around the filling until the filling is fully wrapped.

9. Pinch the middle where the edges meet to make sure it's sealed well.

10. Gently flatten the pancake with your hand.

11. Repeat steps 6-10 with each dough piece.

Fry the Pancakes

1. In a frying pan, pour a thin layer of olive oil.

2. Heat to medium and wait 1 minute for the pan to heat up.

3. Add 3-5 pancakes to the pan and cover with a lid. Fry for 2-3 minutes until golden brown and then flip.

4. Fry for another 2-3 minutes until both sides are golden, and then transfer to a plate.

   

5. Repeat steps 1-4 until all pancakes are fried.

6. Serve!

   

7. These can also be easily stored in the refrigerator and heated up in a toaster 😊.