Beef Cake Pan-Fried Dumplings (Hong Kong Halal Style)
This Ground Beef Cake Pan-fried Dumpling, also called “Halal Beef Cake”, is very popular with many locals in Hong Kong.
Equipment
Large mixing bowl
Rolling Pin
12-inch / 30cm non-stick frying pan with lid
Kitchen thermometer
Bench scraper or knife for dividing dough
Cling film or damp kitchen towel
Ingredients
For the dough
½ pound all purpose flour (plain flour Australia and UK) - 225g, plain flour in Australia and UK
¾ cup water - 180ml, heated to 65°C / 149°F
¼ teaspoon salt - for the dough
For the filling
1 pound ground beef - 450g, minced beef
2 stalks spring onions - chopped
½ teaspoon ginger - fresh ; finely grated
1½ teaspoons garlic - finely grated, about 3 cloves
1½ tablespoons soy sauce
1½ tablespoons sesame oil- ¼ teaspoon ground white pepper
- ¾ teaspoon salt
¾ teaspoon sugar- 4½ tablespoons water - 67ml, or stock
- 1 teaspoon Chinese five-spice powder
For pan-frying
- 1 tablespoon neutral oil - vegetable or canola
Instructions
Make the dough
- Heat the water until it reaches 65°C / 149°F.¾ cup water
- Sift the flour into a large mixing bowl and mix in ¼ teaspoon salt.½ pound all purpose flour (plain flour Australia and UK), ¼ teaspoon salt
- Pour the 65°C / 149°F water into the flour in 3 additions, stirring with chopsticks or a fork between each addition.¾ cup water
- Mix until the flour and water come together into a shaggy dough, then turn out onto a lightly floured surface and knead briefly until smooth — about 1 minute.½ pound all purpose flour (plain flour Australia and UK)
- Cover the dough with cling film or a damp kitchen towel and let it rest at room temperature for 45 minutes. This allows the gluten to relax and makes the dough easier to roll.
Make the filling
- While the dough rests, make the filling. Place the ground beef in a bowl, add ¾ teaspoon salt, and mix vigorously in one direction for 2–3 minutes until the mixture becomes sticky and cohesive. Then add the water (or stock) 1 tablespoon at a time, mixing thoroughly after each addition until absorbed.1 pound ground beef, ¾ teaspoon salt, 4½ tablespoons water
- Add the spring onions, ginger, garlic, soy sauce, sesame oil, ground white pepper, sugar, and Chinese five-spice powder to the filling and mix well.2 stalks spring onions, ½ teaspoon ginger, 1½ teaspoons garlic, 1½ tablespoons soy sauce, 1½ tablespoons sesame oil, ¼ teaspoon ground white pepper, ¾ teaspoon sugar, 1 teaspoon Chinese five-spice powder
- Chill the filling in the fridge.
Assemble the dumplings
- After the dough has rested, knead it on a lightly floured surface for 5 minutes until smooth and elastic. Divide the dough into 16 equal pieces — each should weigh approximately 30g / 1 oz.
- Roll each piece into a ball and use a rolling pin to flatten it into a 12-centimetre-wide circle. Make sure you roll the edges a bit thinner than the centre.
- Place 1 tablespoon or more filling at the centre of the circle. Gently pinch the side in one direction with 2 fingers and seal the dumpling. Place it upside down so the sealed side faces downward. Use your palm to gently flatten it a little bit — it should be approximately 7 centimetres wide.
Pan-fry the dumplings
- Heat 1 tablespoon of oil in a 12-inch / 30cm non-stick frying pan over medium-high heat. Place the dumplings sealed-side down in the pan, leaving a little space between each. Cook for 2–3 minutes until the bottom is golden brown, then flip to the other side and cook for another 2 minutes until golden.1 tablespoon neutral oil
- Add enough water to reach one-quarter of the height of the dumplings (about ¼ cup / 60ml). Immediately reduce heat to medium, cover with a lid, and steam for 4–5 minutes until the water has fully evaporated and the filling is cooked through. The internal temperature should reach 160°F / 71°C. Remove from the pan and serve hot.
Notes
Storage: Cooked dumplings keep in an airtight container in the fridge for up to 3 days. Reheat in a lightly oiled pan over medium heat with a splash of water and a lid for 3–4 minutes until crispy again.
Freezing: Freeze uncooked assembled dumplings on a lined tray until solid, then transfer to a freezer bag. They keep for up to 2 months. Cook straight from frozen, adding 2–3 extra minutes to the steaming stage — internal temperature must reach 160°F / 71°C.
Make-Ahead: The dough can be made up to 24 hours ahead and stored wrapped tightly in the fridge. Bring to room temperature for 20 minutes before rolling.
Substitutions: Swap ground beef for ground lamb for a richer, more traditional halal variation. Use tamari instead of soy sauce for a gluten-free option (and substitute the plain flour with a suitable gluten-free blend).
Pro Tip: Mix the salt into the ground beef first and work it until the mixture becomes sticky and cohesive before adding any liquid — this builds myosin structure so the filling holds together during cooking.
Nutrition
Serving: 1servingCalories: 560kcalCarbohydrates: 46gProtein: 32gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 980mgPotassium: 476mgFiber: 2gSugar: 1gVitamin A: 63IUVitamin C: 2mgCalcium: 39mgIron: 6mg
How did this recipe turn out for you?Rate this Recipe !
