Shaanxi-style Meat Pudding

Ingredients

In this adaptation, the traditional British Rag Pudding is transformed into a Shaanxi-style Meat Pudding by incorporating the distinct flavors and cooking techniques of Shaanxi cuisine. The original recipe's meat filling is enhanced with Shaanxi spices such as star anise and Sichuan peppercorns, giving it a bold and aromatic taste. Additionally, the cooking method is modified to steam the pudding instead of baking it, resulting in a moist and tender texture. We alse have the original recipe for Rag Pudding, so you can check it out.

• 500g (1.1 lb) minced beef 500g (1.1 lb) minced beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground star anise 1 teaspoon ground star anise
• 1 teaspoon ground Sichuan peppercorns 1 teaspoon ground Sichuan peppercorns
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 150ml (2/3 cup) water 150ml (2/3 cup) water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the minced beef to the pan and cook until browned, breaking it up with a spoon.
3. 3.
   Stir in the ground star anise, ground Sichuan peppercorns, grated ginger, soy sauce, and oyster sauce. Cook for another 2 minutes.
4. 4.
   In a small bowl, mix the cornstarch with a little water to form a slurry. Add the slurry to the meat mixture and stir until thickened. Remove from heat and let it cool.
5. 5.
   In a separate bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Gradually add water while kneading until a smooth dough forms.
6. 6.
   Divide the dough into small portions and roll each portion into a thin circle.
7. 7.
   Place a spoonful of the cooled meat filling onto the center of each dough circle. Fold the edges of the dough over the filling, sealing it tightly.
8. 8.
   Place the filled dough circles onto a steamer basket lined with parchment paper. Steam for 20-25 minutes, or until the pastry is cooked through.
9. 9.
   Serve the Shaanxi-style Meat Pudding hot, garnished with chopped green onions, and enjoy!

Treat your ingredients with care...

• Minced beef — Choose lean minced beef for a healthier option. If desired, you can substitute minced pork or chicken.
• Star anise — Use ground star anise for convenience, or grind whole star anise in a spice grinder.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan before grinding to enhance their flavor.
• All-purpose flour — If you prefer a lighter texture, you can use cake flour instead of all-purpose flour.
• Soy sauce — Opt for low-sodium soy sauce if you want to reduce the salt content.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the meat filling.
• Serve the Shaanxi-style Meat Pudding with a side of chili oil or soy sauce for dipping.
• Experiment with different meat fillings, such as lamb or a combination of beef and pork, to vary the flavors.
• If you don't have a steamer, you can use a large pot with a steamer insert or a bamboo steamer.
• Leftover Shaanxi-style Meat Pudding can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve the Shaanxi-style Meat Pudding as a main course, accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a snack or appetizer.

Presentation advice

Present the Shaanxi-style Meat Pudding on a plate, garnished with chopped green onions for a pop of color. The golden-brown pastry should be visible, showcasing the delicious filling inside.