Flavourful Taiwanese Curry Meat Pie

Start by peeling your onions. I did this by cutting off the ends and peeling, but I think an easier way is to cut off the ends, cut them in half and then peel off the outside.

Cut off the ends of the onions.

Soak them in a bowl of water to help cut down on the fumes. This should keep you from crying as much. I still cried a lot!

Dice the onions and set them aside.

Heat enough pork grease at the bottom of a wok to coat it. It is important not to put too much oil in because it will become too oily after adding the minced pork.

Add the onions, salt, and black pepper. Cover well in the grease. You have to keep it moving, but don’t worry if the bottom of the pan gets a brown spot. It will come off.

Add the minced pork to the onions and stir. Cook until browned.

Put your minced pork in the pan.

If you need to add more pork grease, add it so that, as they say in Chinese, the filling will be shiny with oil and nice to look at when you are eating it.

Combine the dry ingredients in a bowl until they are an even colour.

Add the oil and water slowly, part by part and mix together.

Put the dough in a plastic bag and seal. It will harden if you do not.

Mix the dry ingredients together until they are an even colour.

Add the oil slowly and mix.

When finished, place it in a bag and clear your table. It’s time for the hard part!

And then mix that powder in.

Combine all the dry ingredients before adding any liquids. It’s the natural order and helps things to combine both better and faster.

Preheat the oven to 175 degrees Celsius.

Start by dividing both sets of your dough into sections of 3. It is an excellent idea to weigh them so that it works out almost perfectly. If you skip this step, your measurements will be off.

Wrap the oily dough up or place in sealed plastic bags. This prevents the dough from drying out while you are working with each of the three sets.

Take one section of oily dough and roll it out into a long even line. It will be divided into 10 pieces. Do this by splitting the dough in half and then cut a little off one end. This little bit should be 1/5 of the total. Then cut the remaining 4/5’s into half and then each half into halves. This will make 5 pieces of equal size. Repeat on the other half. If a piece is slightly bigger, try to equal them by taking a little away and giving it to a smaller piece. Try to avoid smashing it together and starting again.

Divide the other dough into sections of 10 as well.

Flatten one piece of oily dough, place one piece of the other dough in it, and then wrap it to encase in the oily dough. Repeat for all the other pieces.

Take a ball of wrapped dough and roll it out in an up and downstroke. Roll up and turn lengthwise. Roll out in another up and downstroke. Roll it up. It should look like being a fat rose shape.

Repeat for all the other pieces.

Then flatten one rose piece out in a circle. It is essential to do this gently. You don’t want to break the outer layer of oily dough. If you break it, you will end up with an ugly product.

Place a bit of the onion mixture in the middle and fold the circle in half.

Stuff them good!

Pinch close. Then starting at the right-hand side, pinch again in a gathering motion.

Set on an ungreased baking tray. Repeat for the rest of the pieces. There should be ten when you have finished.

Using a brush, brush on a bit of egg yolk and then sprinkle sesame seeds on top.

Brush that egg yolk!

Bake for about 10 minutes. Pull out to cool.

Repeat all the above instructions for the remaining 2 sets of dough.

Enjoy! Remember to refrigerate after they have cooled because there is meat in them.