TAIWANESE MEAT PINWHEELS / ROU JIAN

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

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 1/2 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

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 1/4-inch thickness. It's okay if it's not a perfect circle

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

Mix 1/2 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