Sha Balep

Ingredients

• 1⅛ lbWheat flourfor the dough, plus extra for dusting
• 1 cupWaterlukewarm, added as needed while kneading
• Saltfor dough and filling
• 1⅛ lbMinced beefnot too lean, for the filling
• 1Onionfinely chopped
• 2 clovesGarlicfinely chopped
• ⅓ ozGingerfresh, finely chopped
• 2Spring onionthinly sliced
• 4¼ ozWhite cabbagefinely chopped, for the filling
• 1 tspSichuan peppercoarsely crushed
• 1 tspCorianderground or freshly chopped
• 1 tbspSoy sauceto season the filling
• 1¾ ozSpinachwashed and finely chopped, instead of or alongside cabbage (optional)
• Vegetable oilneutral, for frying the filling and deep-frying

Method

1. Knead the wheat flour with salt, a splash of vegetable oil and lukewarm water until you have a smooth, elastic dough, adding the water a little at a time as needed.
2. Cover the dough and let it rest — 15 minutes at the very least, up to 2 hours if you have the time.
3. For the filling, mix the minced beef with the finely chopped onion, garlic and ginger, the sliced spring onions and the finely chopped white cabbage or spinach.
4. Season the filling with coarsely crushed Sichuan pepper, coriander, soy sauce and salt, then mix thoroughly until everything is evenly distributed.
5. Divide the dough into portions, roll each into a ball and roll them out on a lightly floured surface into circles of 8 to 12 cm, leaving the middle a little thicker than the edge.
6. Place 1 to 3 tablespoons of filling in the centre, fold the dough over into a half-moon, press out the air and seal the edges firmly.
7. Fold the edge over on itself with your fingers to form a rim, or press it down with a fork so nothing leaks out during frying.
8. Heat plenty of vegetable oil in a wok or a wide pan, turn the heat down, then add the pastries in batches.
9. Fry the half-moons until golden brown on both sides, turning them as you go, until the meat is cooked through; drain and serve hot.

Tips and variations

If you'd rather keep things lighter, shallow-fry the pastries in just a little oil and turn them several times, or bake them in the oven until golden — in that case brush the edges with egg yolk. Another good method: fry them briefly, add a splash of water and finish them covered with steam, then crisp up the bases again at the end. Instead of beef you can use yak, chicken or pork, and spinach in place of white cabbage; if you prefer, cook the filling briefly in a pan and let it cool before wrapping. You can also lay two rounds of dough on top of each other and seal them around the rim rather than folding one into a half-moon. Serve with a dipping sauce of soy sauce, vinegar and chilli oil, or a yoghurt and beetroot dip.