Ingredients

• 400 g plain flour (maida)
• 1 tsp baking powder
• ½ tsp salt
• 220 ml water
• 400 g minced beef
• 1 large onion
• 3 stalks spring onions
• 4 cloves garlic
• 1 tbsp fresh ginger
• 1 bunch fresh coriander
• ½ tsp ground Sichuan pepper (yerma or timur)
• 1 tbsp soy sauce
• 1 tsp salt
• 2 tbsp vegetable oil
• 3 tbsp water
• 1 L vegetable oil

Method

1. 01
   Mix the dough In a large bowl, mix the flour, baking powder and half a teaspoon of salt, then pour in the lukewarm water a little at a time and bring it together into a rough dough.
2. 02
   Knead the dough Knead the dough on a lightly floured surface for about eight minutes, until it is smooth and firm.
3. 03
   Rest the dough Cover the dough with a damp cloth and let it rest for thirty minutes so it relaxes and rolls out easily.
4. 04
   Make the filling While the dough rests, put the minced beef in a bowl with the onion, spring onions, garlic, ginger, coriander, Sichuan pepper, soy sauce, one teaspoon of salt, two tablespoons of oil and three tablespoons of water, and mix with your hand until sticky and well combined.
5. 05
   Divide and roll Divide the dough into twelve equal balls, then roll each one into a thin circle about twelve centimetres across.
6. 06
   Fill the circles Spread about two tablespoons of filling over one half of each circle, leaving a clear border of about one centimetre around the edge.
7. 07
   Fold and seal Fold the empty half over the filling to make a half-moon, press out any air, and pinch the edges firmly together, then twist or pleat the edge into a rope pattern.
8. 08
   Heat the oil Heat the frying oil in a deep wok or heavy pot over medium heat until it reaches about one hundred seventy degrees Celsius.
9. 09
   Fry in batches Fry three or four sha phaley at a time for about seven minutes, turning them a few times, until deep golden on both sides and the meat inside is cooked through.
10. 10
    Drain and serve Lift them out onto a rack or paper towels and let them rest for two minutes, then serve hot with tomato or chilli sepen.