What you will need:
  • 3 cups of all-purpose flour and more for dusting and cooking
  • 1 cup of hot boiling water
  • ½ cup of cold water
  • 1 large zip lock bag or any food-grade plastic bag
  • 1 Tbsp of cooking oil
  • 8 oz of ground beef/turkey/pork
  • 2 Tbsp of chili bean sauce /tou ban jiang
  • 6 oz of green onion (finely chopped)
  • 1 Tbsp of cooking oil
  • Salt and pepper
  • 1 Tbsp cooking oil
  • ½ cup water
  • 1 Tbsp all-purpose flour
Preparing the filling:
  1. Preheat a wok or skillet with some oil. Add in the chili bean sauce and saute for about 1 minute. Add in the ground meat and cook until the meat turns color and cooked through. Have a taste and add in some salt and pepper as needed. Turn off the heat and let them cool completely before wrapping
Preparing the dough:
  1. Smear about 1 Tbsp of oil inside the zip lock bag and set aside. Mix 3 cups of all-purpose flour with 1 cup of hot boiling water. Stir to mix with spoon. It will be very sticky at this point, but do your best to stir. Add in ½ cup of cold water and use your clean hand to mix everything. The dough will be very sticky, so don't be surprised. Place the sticky dough inside the oiled zip lock bag and let it rest for 45 minutes
  2. After 45 minutes, get the dough out from the plastic bag. You'll be surprised that the sticky dough is no longer sticky at this point. Dust the work surface with some flour. Use a roller and roll the dough out to about ¼-inch thickness. It's okay if it's not a perfect circle
  3. Spread the filling out onto the dough as evenly as possible. Next, sprinkle the finely chopped spring onion as evenly as possible. Starting from the end near you, roll the dough up (like a pinwheel pretty much) to the other end and you have a long roll. Use a sharp knife and cut the roll into smaller pieces
  1. Mix ½ cup of water with 1 Tbsp of flour. Preheat a large non-stick pan (enough to accomodate all rolls if possible) with a lid with 1 Tbsp of oil on medium heat. Gently place each piece onto the pan, starting from the side of the pan to the middle and let it brown for about 3 minutes on each side. Stir the flour with water you prepared earlier and slowly pour it in from the side to the middle of the pan. Close the lid and let it cook for about 6 minutes or so until the dough is cooked through. It will be brown and lightly crusty at the end of cooking. Remove from the pan and serve immediately
Recipe by What To Cook Today at http://whattocooktoday.com/rou-jian.html