← Nouns Cooking · Chinese

Ingredients

• 300 g plain flour
• 3 g instant dried yeast
• ½ tsp Salt
• 190 ml warm water
• 3 tbsp neutral oil, warmed
• 2 tbsp plain flour
• ½ tsp ground Sichuan pepper
• ¼ tsp Salt
• 250 g fatty pork mince
• 1 tbsp light soy sauce
• 1 tsp Toasted sesame oil
• 1 tsp Ginger, grated
• ½ tsp Salt
• 1 tsp ground Sichuan pepper
• 3 Spring onion, finely chopped
• 3 tbsp Sesame seeds
• 4 tbsp neutral oil, for frying

Method

1. Mix the flour, yeast and salt with the warm water and knead for 5–8 min into a soft, smooth dough. Cover and leave for 1 hour, until puffy.
2. Stir the warm oil, flour, Sichuan pepper and salt into a loose paste. In another bowl, mix all the filling ingredients until sticky.
3. Divide the dough into 6 pieces. Roll each into a long strip about 8 cm wide, spread it with oil paste and a sixth of the filling, leaving a gap at one end.
4. Roll each strip up from the filled end into a cylinder, stand it on its end and press it into a flat 1 cm thick round. Press one side into the sesame seeds.
5. Heat the oven to 200°C (400°F). Fry the breads in the oil in a frying pan over medium heat for 3–4 min a side, until golden and crisp.
6. Move them to a baking tray and bake for 8–10 min, until puffed, very crisp and the pork inside is cooked through. Eat hot.

Tips

• Contains wheat and sesame. Beef mince or a veg filling of spring onion and pepper paste are both classic too.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook What To Cook Today Sift & Simmer