2. Finely chip the scallions, onions, and ginger. Make sure you only chop the greenest parts of the scallion.

3. In a bowl, throw the scallion, onion, and ginger with the ground beef. The amount of onion should be substantial, as you see in the photo.

4. Add the egg into bowl

5. Add the dark soy sauce, light soy sauce, cooking wine, oyster sauce, and sesame oil. (Not all are shown in the pictures)

6. Add in the chinese five-spice powder and salt.

7. Mix thoroughly by using a spoon and mixing in one direction only. Split into 6 even sections.

8. By now your dough should have proofed nicely. Gently start lifting the dough from the bowl. Sprinkle some flour on if it’s too sticky.

9. Sprinkle some flour on the cutting board. Split the dough ball into six even parts. Start rolling it until it’s flat and circular. Use my hand in the picture to gauge the size. Add one of the six portions of meat into the middle. Watch the video below to see how to fold up the pie.

10. When folding, you want to make sure your thumb stays at around the center, collecting the folds of the dough, this way the ends of the dough meet nicely in the middle.

11. When rolling the wrapped meat, you want the dough to go ever so slightly translucent, where you can ever so slightly see the meat, but not enough so the dough barrier breaks. This way you can achieve a crispy, thin crust when pan frying.

11. Add about a tbsp of oil for each of the pies. Pan fry at medium-high heat until both sides are golden brown and crispy. A common indicator of if the pies are done cooking is if the top layer of the dough skin puffs up.