Entree: China – Inner Mongolia – 肉饼 ➤ ròubǐng (Pan-fried stuffed flatbread filled with seasoned ground mutton popular in Inner Mongolia)

Serving Size: 4

Approximate Time

Prep 1 hr 25 min

Cook 8 min

Additional 1 hr

Total 2 hrs 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 1 cup (240 ml) warm water
- 1 lb (454 g) ground mutton (ground lamb)
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 tsp (2 g) coarse salt, or to taste
- 2 tbsp (6 g) finely chopped fresh cilantro or green onion
- Vegetable oil for shallow frying

Instructions

1. In a large bowl, combine flour, yeast, sugar, and salt. Stir in oil and warm water until a shaggy dough forms; knead 5–7 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour.
2. While dough rises, heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add garlic, ground cumin, and ground coriander; cook 30 seconds until fragrant.
3. Add ground mutton and break up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Season with coarse salt, black pepper, and stir in chopped cilantro or green onion. Remove from heat and let filling cool slightly.
4. Punch down dough and divide into 8 equal pieces. On a lightly floured surface, roll each piece into a 6–7 inch (15–18 cm) circle about 1/8 inch (3 mm) thick.
5. Place about 2–3 oz (55–85 g) of the meat filling in the center of each circle. Fold the dough over the filling to form a half-moon or round pocket, and pinch edges firmly to seal. Gently flatten each stuffed pocket to 1/4–1/3 inch (6–8 mm) thickness.
6. Heat a thin layer of vegetable oil in a large skillet over medium heat. Fry each stuffed flatbread 3–4 minutes per side, pressing gently with a spatula, until deeply golden and crisp on both sides and cooked through. Add more oil as needed between batches.
7. Drain on paper towels briefly and serve hot. Traditionally enjoyed plain or with a simple yogurt or fermented milk drink.