Half-Hot-Water Dough Scallion Pork Flatbread

Steps

1. 1

   Step 1

   Make the half-hot-water dough: place 300 g flour and 3 g salt in the mixing bowl. Pour in 90 g boiling water and mix 1 minute / speed 3 until the mixture forms flaky curds.

   ✅ Done when: The mixture looks like coarse, shaggy crumbs rather than a smooth batter.

2. 2

   Step 2

   Add 75 g room-temperature water and knead 2 minutes / speed 3 until it comes together into a soft, roughly smooth dough.

   ✅ Done when: The dough is soft and roughly smooth in texture.

3. 3

   Step 330 min

   Remove the dough, rub a little oil over the surface, place it in a sealed container, and let it rest at room temperature for 30 minutes.

   ✅ Done when: The dough has rested 30 minutes at room temperature.

4. 4

   Step 4

   Beat the meat filling: no need to wash the bowl. Add the pork cut into small chunks plus the ginger slices. Mix 20 seconds / speed 6 into a coarse minced texture — do not puree it. (For firmer frozen pork use this method; for softer pork use the turbo setting, 1 second, 3-4 times.)

   ✅ Done when: The meat is coarsely minced with visible small particles, not a smooth paste.

5. 5

   Step 5

   Run 1 minute / reverse speed 2 while slowly pouring 55 g ice water in batches through the measuring-cup opening, letting the meat absorb the water and turn sticky.

   ✅ Done when: The filling looks moist and cohesive, having absorbed all the ice water.

6. 6

   Step 61 min

   Off heatMarinating ↗

   Add the light soy sauce, oyster sauce, salt, and white pepper, then mix 30 seconds / reverse speed 2 until combined. Remove the filling to a bowl, cover, and refrigerate until needed. Do not add the scallions now — add them when assembling to avoid watery filling.

   ✅ Done when: The filling is evenly seasoned and chilled in the refrigerator.

7. 7

   Step 710 min

   Divide and roll the wrappers: do not re-knead the rested dough. Divide it into 6 equal portions, round each one, cover with plastic wrap to prevent drying, and rest another 10 minutes. Roll one portion into a thin round wrapper about 18 cm in diameter.

   ✅ Done when: You have 6 rounded, covered dough portions rested 10 minutes, with one rolled to an about 18 cm thin circle.

8. 8

   Step 8

   Assemble the flatbreads: place a wrapper on a piece of parchment paper, spread an even layer of meat filling over it, and sprinkle with scallions. Top with another rolled wrapper. Pinch the edges firmly to seal, then press around the edge with a fork to prevent the filling from leaking during frying.

   ✅ Done when: The edges are firmly pinched and fork-pressed all the way around with no visible gaps.

9. 9

   Step 9

   Brush a little water on the surface of each flatbread, sprinkle with white sesame seeds, and press gently so the seeds adhere. Place a piece of parchment paper between flatbreads to keep them from sticking together.

   ✅ Done when: Sesame seeds are pressed onto the surface and stay in place.

10. 10

    Step 10

    Freezer prep: once all flatbreads are assembled, stack them with parchment paper between each, place in a sealed freezer bag, press out the air, and freeze directly. They keep 1-2 months and can be pan-fried straight from frozen without thawing.

    ✅ Done when: Flatbreads are stacked with parchment, sealed airtight, and fully frozen.

11. 11

    Step 11

    Low heatPan-frying (jian) ↗

    Pan-fry (cast iron or skillet): preheat the pan over low heat, add a little oil, and add the raw flatbreads. Cover and fry slowly over low heat; flip when one side is golden.

    ✅ Done when: The cooked side is golden brown before flipping.

12. 12

    Step 12

    Pan-frying (jian) ↗

    Fry until both sides are golden, the flatbread puffs slightly, and the filling is cooked through, then remove. For frozen flatbreads: fry 3 minutes per side, then cover and steam 2 minutes, keeping the heat low the whole time so the outside does not burn before the inside cooks through.

    ✅ Done when: Both sides are golden, the flatbread is slightly puffed, and the filling is cooked through.