Fried beef and dill flatbreads

Fried beef and dill flatbreads

The Real Food of China
Leanne Kitchen


Quantity Ingredient
50g bean thread vermicelli noodles
60ml vegetable oil, plus extra for shallow-frying
250g minced beef
3 large eggs, beaten well
2 garlic cloves, finely chopped
6 spring onions, sliced
3 bunches dill, chopped, including stems
sea salt
freshly ground black pepper


Quantity Ingredient
450g plain flour
1 1/2 teaspoons salt


  1. To make the filling, put the vermicelli noodles in a small heatproof bowl, cover with boiling water and soak for 15 minutes, or until softened, then drain. Using kitchen scissors, cut the noodles into smaller pieces.
  2. Meanwhile, heat 1 tablespoon of the oil in a wok over a medium–high heat, then add the beef and cook, breaking up the meat with a wooden spoon, for 5–6 minutes, or until browned and all the liquid has evaporated. Transfer to a large bowl, wipe the wok clean and return to a medium–high heat. Add another tablespoon of oil to the wok, then add the eggs, swirling to coat the base of the wok. Cook for 1–2 minutes, or until the egg has set on the base, then slide the omelette onto a plate, uncooked side up. Invert the omelette back into the wok and cook for another 30 seconds, or until just cooked. Turn out onto a chopping board, finely chop, then add to the beef in the bowl.
  3. Return the wok to the heat, add the remaining oil and cook the garlic, spring onions and dill, stirring the mixture often, for 2–3 minutes, or until the spring onions have wilted. Add to the beef mixture along with the vermicelli and season to taste with sea salt and pepper. Set aside to cool.
  4. To make the dough, combine the flour and salt in a bowl. Add 250 ml boiling water and stir to combine, then add 125 ml cold water and stir to bring the dough together. Turn out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic, adding a little extra water if the dough is too stiff — the dough should be a little soft. Form the dough into a ball, cover with plastic wrap and rest at room temperature for 30 minutes.
  5. Place the dough on a lightly floured surface, divide it into 12 even pieces, then roll each piece into a ball. Using a rolling pin, roll a dough ball into a 20 cm circle, rolling the edges so they are a little thinner than the middle. Repeat with the remaining dough balls. Divide the filling mixture into six portions. Spread one portion of filling over one round, leaving a 2 cm border. Place another dough round on top, then press together in the centre, then around the edges to seal. Repeat with the remaining dough rounds and filling.
  6. Heat about 1 cm oil in a large, heavy-based frying pan over a medium–high heat and cook the breads, one at a time, for 5 minutes on each side, or until golden and crisp. Serve immediately.
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