Ingredients:
Dough:
- 350g All-Purpose Flour
- 210g Water
- 1/4 tsp Active Dry Yeast or Instant Yeast
- 1 Tbsp Oil
- 90ml Water (Room Temperature)
- 20ml Vegetable/Olive Oil
Beef Fillings:
- 200g Ground Beef
- 100g Chive or 150g Napa cabbage (Your choice)
- 60g Glass Noodles/Vermicelli
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 1/4 tsp Salt
- 1/4 tsp Szechuan Peppercorn Powder
- 1/4 tsp White Pepper powder
- 1/8 tsp Five spice powder
- 1 Tbsp Oil
- 1 Tbsp Sesame Oil
Preparation:
1. In a bowl, add all dough ingredients in the order provided.
2. Mix them well with silicone spatula.
3. Knead the dough for a minute or two until all ingredients are well combined
2. Mix them well with silicone spatula.
3. Knead the dough for a minute or two until all ingredients are well combined
4. Let the dough rest in a warm place for about 15 minutes
5. After 15 minutes, knead the dough to form the smooth surface. This will take about a minute or two.
5. Divide the dough into 6 equal pieces.
6. Form each dough piece into the round shape
7. Cover them with the plastic wrap and let it rest for about 20 minutes.
8. Let's start making the filling meanwhile. Boil the water in the sauce pan. Once the water starts boiling, add glass noodles and boil it for about 3 minutes. Transfer it to the colander and rinse it with the cold running water. Let cool and chop them into small pieces.
9. Wash the Napa Cabbage and mince them into small pieces. If you are using the chives instead then wash the chives. And then mince them.
10. In a medium bowl, add the ground beef, minced Napa cabbage or chives, minced glass noodles and the seasonings listed above and mix them well.
11. Divide them into 6 big meat balls and set aside.
12. Line a tray which is at least 12x10 inch big with the plastic cling. Brush it off with the cooking oil. Set aside
13. After 20 minutes, take one piece of dough. Flatten it gently with the rolling pin. It should be about 3-inch diameter.
14. Put the dough on the palm. Take one meat ball and put it in the center of the dough. Use the thumb of one hand to press the top of the meatball. Use the another hand to push the dough up by using the thumb and the index finger. Keep doing it until the dough cover the entire meat ball. Seal the top. And it will form a dough ball. Using with one palm and slightly flatten the dough. Then, lay the dough on the greased tray. Pour the oil on top to thoroughly grease the entire dough. Set aside. Repeat this for the remaining dough pieces.
15. Cover all dough pieces on the tray with the plastic cling. Refrigerate it overnight.
Putting Everything Together:
1. During the next day when you are ready to eat. grease the cast iron pan with about 1.5 Tbsp of cooking oil and heat it on the medium heat.
1. During the next day when you are ready to eat. grease the cast iron pan with about 1.5 Tbsp of cooking oil and heat it on the medium heat.
2. Take the refrigerated dough out of the fridge. Take a piece out and gently flattening it with the rolling pin. Make sure you keep the round shape while rolling. Also make sure that the dough surface does not break while rolling. Stop when the dough is about 7 to 8 inch diameter.
3. Transfer it to the cast iron pan immediately and fry each side for about 4-5 minutes. Adjust the fire to the small medium heat. After about 5 minutes, flip it to the other side. When done, remove it from the pan. On the chopping board, cut the flatbread into 6 triangle pieces.
4. Repeat step#2 and #3 for each of the remaining dough pieces. Transfer to the flatbread triangle pieces to the plate. Ready to serve!
3. Transfer it to the cast iron pan immediately and fry each side for about 4-5 minutes. Adjust the fire to the small medium heat. After about 5 minutes, flip it to the other side. When done, remove it from the pan. On the chopping board, cut the flatbread into 6 triangle pieces.
4. Repeat step#2 and #3 for each of the remaining dough pieces. Transfer to the flatbread triangle pieces to the plate. Ready to serve!
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