Best 6 Chinese Pie Of Suzhou Style With Sesame Filling Recipes

'CHINESE' PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole with butter.
• Heat canola oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more minutes. Drain excess grease.
• Spread cooked ground beef mixture into bottom of the prepared casserole dish; pour cream-style corn over the ground beef in a layer; top with layer of mashed potatoes.
• Bake in the preheated oven until potatoes are browned and casserole is bubbling, about 30 minutes.

CHINESE PIE OF SUZHOU STYLE WITH SESAME FILLING

Steps:

• Mix all the ingredients of water-oiled crust together in a big bowl, knead them until they become a smooth and elastic dough. (You can do this in a bread machine).
• Put the dough in a bowl cover it with a wet cloth and let stand for 30 minutes.
• Mix the ingredients of the pastry crust in another bowl (if you use the lard, you should store the lard for this step into the fridge for 3 hour before you get start).blend them until a red dough is formed. Cover the red dough with plastic wrap and cool it in the fridge for 20 minutes.
• Bake the walnut and 210g sesame for filling in an oven for 10 minutes, 150 degrees Celsius.
• Heat a dry pan with low flame, then pour 230g all-purpose flour into the pan, stir the flour in the heated pan until it turns golden.
• Get the golden flower in to a container, then put 3g sesame, 3g peppercorn and 6g salt in the same heated pan. Stir fry them until you smell their fragrance.
• Put the all the sesame (213g in total), peppercorn, and salt into the food processor, break them into greasy powder.
• Pour the sesame powder into the container with golden flour, add 200g maize oil, dry grapes, honey, and baked walnut. Mix all ingredients of the filling well. Here we have our filling done
• Divide the filling evenly into 28 portions. Shape each portion of filling into balls.
• After the doughs for water-oiled crust and pastry are properly rested, place both doughs on the panel.
• Divide the dough for water-oiled crust in to 14 portions, and then do the same to the dough for pastry.
• Pair each portion of water-oiled dough with a portion of pastry dough.
• Shape each portion of pastry and water-oiled crust dough into balls.
• Roll out a portion of water-oiled crust dough in to a flat circle with a rolling pin, then rap a portion of pastry dough with the round, flat portion of water-oiled dough. Do this for the rest of the portions. (Remember! Do seal up the seal tightly!).
• Rest the wrapped doughs for 10 minutes.
• Roll out one wrapped dough, until it become a flat oval, approximately 8cm in width and 15-20cm in length. (Be careful! Do not break the outer water-oiled dough by mistake!), then roll up the flat oval along the longer side, make it a cylinder. Do all these for the rest of the warped doughs.
• Rest the cylinder-shaped dough for 10 minutes.
• Roll out one cylinder along the longer side, until it become a flat oval, approximately 5cm in width and 30 cm in length (AGAIN Be careful! Do not break the outer water-oiled dough by mistake!), then roll up the flat oval along the longer side, make it a cylinder again. Do all these for the rest of the warped doughs.
• Cut a cylinder dough into two pieces at the midpoint of the longer side with a sharp knife. If you do this correctly, you will see many red rings at the sections, just like the growth rings of a tree. Do it for the rest of each cylinder doughs.
• Place the section of one piece of dough upward, flatten the little dough slightly with you palm, and then roll it out into a flat circle, about four to five inches in diameter (if you want your pies look good, you should try you best to prevent the red rings in the middle from any distortion). Wrap a portion of filling (shaped in a ball) with the flat dough (you can cover the filling with the flat dough, place the section on the top, and wrap the filling by sealing the dough at the bottom.) Do this for the rest of the doughs and filling. Here you get the uncooked pies LOL!
• Place all the uncooked pies in to a baking tray, and then heat the oven with 170 degrees Celsius for 5 minutes.
• Place the baking tray on the middle rack of oven, bake for 25 minutes with 170 degrees Celsius.
• Done! Enjoy this GREAT dessert! Remember to serve it for Chinese New Year!

SESAME BALLS

Steps:

• Choose your filling-You can buy ready-made filling pastes at the Asian or Chinese grocery store, or use our lotus paste or red bean paste recipes. We used lotus paste.
• Make sesame ball dough. Place 1/2 cup (60g) glutinous rice flour and sugar in a bowl. Pour ¼ cup (60g) of boiling water into the flour and sugar. Mix with a rubber spatula until smooth. Let sit for 5 minutes. Add ¼ cup + 1 tablespoon (70g) room temperature water and the rest of the glutinous flour (1 cup, 120g). Mix with a spatula until it forms a dough, and all the flour has been incorporated. Cover with an overturned plate or put it in a reusable silicone bag. Set aside to rest for 30 minutes.
• Prepare your sesame seeds by pouring them in a fine-meshed strainer and rinsing them until they're completely soaked. Let the excess water drain and place the sesame seeds on a plate. Spread them out evenly with enough space for rolling the sesame balls. You can use a paper towel if the sesame seeds are very wet. They should be moist, but not dripping wet.
• Your filling should be half the weight of your dough ball. Use your kitchen scale to measure out 8 pieces of lotus or red bean paste that weigh 24g each. Roll them into balls and set aside.
• Weigh the dough ball on a digital kitchen scale - it should weigh about 370 to 380 grams. Whatever your weight is, divide it by 8 to get the weight for each dough ball (in our case, we got 47g). Using the kitchen scale, separate the dough into 8 equal pieces, and roll them into balls. Set them aside on a plate, and cover them so they don't dry out.
• To assemble, flatten the dough ball until it is 3 inches in diameter - the middle should be slightly thicker. Place 1 ball of filling in the center of the dough, wrapping the dough around the ball. Pinch the dough together so it covers all the filling, making the thickness of the dough as even as possible. You can pinch excess dough from the point where the sesame ball is sealed to fill empty spots or reinforce areas that look thin.
• After the filling is completely covered, gently press it all together to form a ball, rolling it between the palms of your hands until the seams disappear, and you form a uniform round ball.
• Roll the ball in the moistened sesame seeds until the entire ball is thoroughly covered. Roll the ball again in your hands to press the sesame seeds into the dough and place on parchment paper until they are ready to deep-fry.
• Heat 4 cups of peanut or canola oil in a medium deep pot to a stable 320°F/160°C. (Use a thermometer for accuracy, as achieving the right oil temperature is extremely important.) The oil should fill the pot about halfway.
• Add 4 sesame balls into the oil, and immediately use a slotted spoon to gently move them in a circular motion so they do not stick to the pot. This is a necessary step throughout the entire process to ensure even frying. Don't leave them unattended. Adding the sesame balls will lower the oil temperature down below 300°F/150°C, but shouldn't take it below 290°F/143°C. Adjust the heat slightly higher or lower to maintain the oil temperature at 300°F/150°C.
• After 10 minutes, your sesame balls will begin to float to the top of the oil. Now, your technique changes to keep them rolling in the oil so all sides get the same frying time. You can also occasionally press all four sesame balls down using a slotted spoon or small spider to keep them submerged in the oil. Do this for 2-3 minutes.
• At this stage, increase the heat to bring the oil temperature gradually up to 350°F. Fry them for another 5 minutes, for a total of 17-18 minutes, or until they turn a light golden brown. This last stage of frying at a higher temperature browns them. The sesame balls will expand and grow slightly at this higher oil temperature. The outer crust is now strong enough such that they should not burst, as long as you don't have any weak or thin spots in the dough.
• Transfer the finished sesame balls to a strainer, cooling rack or plate lined with paper towels for the oil to drain. Repeat with the second batch. Cool for 10 minutes and serve.

SAUSAGE PIE

Steps:

• Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside. , In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. , Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

SAVORY SUZHOU MOONCAKES

Steps:

• Make the filling: In a blender, blend the scallion, sliced ginger and 1/4 cup water on high until puréed. Strain through a fine-mesh sieve and transfer 3 tablespoons of the flavored water to a medium bowl. Add the pork, sugar, cornstarch, wine, both soy sauces, the sesame oil, minced ginger, salt and pepper. Mix well.
• Wet your hands slightly to prevent sticking, then divide the meat mixture evenly into 16 balls (each about 1 rounded tablespoon) and place on a baking sheet. Cover lightly with plastic wrap and refrigerate to firm up while preparing the dough.
• Make the dough paste: In a medium bowl, mix the flour and lard with a silicone spatula or your hands until they form a dough. The paste should just hold together: It will be dry and flaky but still oily. Shape into 16 small balls (each about 1 scant tablespoon) on another baking sheet, and cover lightly with plastic wrap.
• Make the dough: In a large heatproof bowl, mix the flour, lard, sugar and salt. Stream in the boiling water and mix with a silicone spatula to form a dough. When the dough is cool enough to handle, use your hands to knead the dough until it is very smooth with no lumps, adding more water or flour as needed for dough that is tacky but not sticky. Divide the dough into 16 balls (each about 1 rounded tablespoon) on a separate baking sheet and cover lightly with plastic wrap. Let the dough paste and dough rest for 20 minutes.
• Heat oven to 400 degrees. Meanwhile, assemble the mooncakes: Place a ball of the dough in one palm and use your other palm to press it into a flat disk. Take a ball of the paste and place in the center of the disk. Bring the sides of the dough up and around the paste ball, so that the paste is encased within the dough.
• With a lightly floured rolling pin on a lightly floured surface, flatten this ball of dough into a flat, long and thin oval. Starting from the bottom narrow end of the oval, roll the dough into a log. Set aside under plastic wrap. Repeat with the remaining balls of dough, keeping the logs under plastic wrap to prevent them from drying out. Rest for 10 minutes.
• Position a log so that it's vertical and flatten with a rolling pin, rolling up and down, to form a long oval. Roll it up again into a log, lightly flouring the rolling pin and surface as necessary. Press a chopstick or your finger crosswise down the middle so that the two edges bend upward. Flatten the whole thing with your palm so that you see two spirals. Using a rolling pin, flatten the dough into a thin circle, about 4-inches wide. Repeat with the remaining logs.
• Add the meat filling: Place a ball of meat inside the circle. Pleat the dough around the meat and pinch to close. Pinch off any excess dough. Flip the ball over, gently press with your palm to flatten it slightly, and set it on a baking sheet, covering it loosely with plastic wrap to prevent it from drying out. Repeat with all the remaining dough and meat.
• In a small bowl, make the egg wash by combining the egg with 1 teaspoon water. Brush the mooncakes with the egg wash and bake until golden brown, 25 to 30 minutes. Let cool slightly, then serve while hot. Mooncakes will keep in an airtight container for 3 to 5 days refrigerated or for several months frozen.

CHINESE PIE OF SUZHOU STYLE WITH SESAME FILLING

Steps:

• Mix all the ingredients of water-oiled crust together in a big bowl, knead them until they become a smooth and elastic dough.
• Put the dough in a bowl cover it with a wet cloth and let stand for 30 minutes.
• Mix the ingredients of the pastry crust in another bowl, blend them until a red dough is formed. Cover the red dough with plastic wrap and cool it in the fridge for 20 minutes.
• Bake the walnut and 210g sesame for filling in an oven for 5 minutes, 150 degrees Celsius.
• Heat a dry pan with low flame, then pour 230 g flour into the pan, stir the flour in the heated pan until it turns golden.
• Get the golden flower in to a container, then put 3g sesame, 3g peppercorn and 6g salt in the same heated pan. Stir fry them until you smell their fragrance.
• Put the all the sesame, peppercorn, and salt into the food processor, break them into greasy powder.
• Pour the sesame powder into a container, add all the golden flour, maize oil, raisins, honey, and baked walnut. Mix all ingredients of filling well.
• Divide the filling evenly into 28 portions. Shape each portion of filling into balls.
• After the doughs for water-oiled crust and pastry are properly rested, place both doughs on the panel.
• Divide the dough for water-oiled crust in to 14 portions, and then do the same to the dough for pastry.
• Pair each portion of water-oiled dough with a portion of pastry dough.
• Shape each portion of pastry and water-oiled crust dough into balls.
• Roll out a portion of water-oiled crust dough in to a flat circle with a rolling pin, then rap a portion of pastry dough with the round, flat portion of water-oiled dough. Do this for the rest of the portions. (Remember! Do seal up the seal tightly!).
• Roll out one wrapped dough, until it become a flat oval, approximately 8cm in width and 20 in length. (Be careful! Do not break the outer water-oiled dough by mistake!), then roll up the flat oval along the longer side, make it a cylinder. Do all these for the rest of the warped doughs.
• Roll out one cylinder along the longer side, until it become a flat oval, approximately 5cm in width and 30 cm in length (AGAIN Be careful! Do not break the outer water-oiled dough by mistake!), then roll up the flat oval along the longer side, make it a cylinder again. Do all these for the rest of the warped doughs.
• Cut a cylinder dough into two pieces at the midpoint of the longer side with a sharp knife. If you do this correctly, you will see many red rings at the sections, just like the growth rings of a tree. Do it for the rest of each cylinder doughs.
• Place the section of one piece of dough upward, roll it out into a flat circle, about four to five inches in diameter (if you want your mooncake look good, you should try you best to prevent the red rings in the middle from any distortion). Wrap a portion of filling (shaped in a ball) with the flat dough (you can cover the filling with the flat dough, place the section on the top, and wrap the filling by sealing the dough at the bottom.) Do this for the rest of the doughs and filling. Here you get the uncooked mooncake LOL!
• Place all the uncooked mooncake in to a baking tray, and then heat the oven with 170 degree Celsius for 5 minutes.
• Place the baking tray on the middle rack of oven, bake for 25 minutes.
• Done! Enjoy this GREAT dessert! Remember to serve it for Chinese New Year!