Pai Daging Cina

Instructions

1. Add the flour to a large mixing bowl, and level it off so it’s flat. Slowly add ½ cup boiling water to half the flour on one side of the bowl, mixing it in with a pair of chopsticks or a stiff rubber spatula. On the other side of the bowl, mix the other half of the flour with ½ cup of room temperature water.
2. Knead the two mixtures together by hand for a few minutes, until you have one rough dough ball. If the dough is still stiff, add 1-2 tablespoons of warm water and knead until the dough reaches the desired texture. If dough is sticking to your hands, simply scrape them clean with a rubber spatula, then flour your hands to knead any pieces back into the dough. Cover with an overturned plate and rest at room temperature for 1 hour while you make the filling.
3. In a separate bowl, mix the ground pork with light soy sauce, dark soy sauce, Shaoxing wine, sugar, salt, and five spice powder, if using. Next, stir in the oil until well-combined. Lastly, mix in the chopped scallions. Set aside.
4. Transfer your rested dough to a clean, lightly floured surface. Knead a few times to smooth it out, and cut the dough in half. Cover one half and set aside. Roll the other half into a long sheet, about 8x24 inches (20x61cm).
5. Spread half the filling evenly over the dough, keeping a ½-inch (1cm) border of dough around it. Gently pick up one end of the dough and fold it onto itself by about 4 inches, repeating until you’ve folded the meat pie closed. Pinch the seam and ends closed so the meat pie is completely sealed.
6. Over medium heat, brush a nonstick pan oil. Place the meat pie in the pan seam-side down. Use a spatula to gently press the top of the pie to make it a little thinner. Cover, and cook for 8 minutes. Flip and cook the other side for another 8 minutes, until the pie is golden brown and slightly puffed in the center. Flip the meat pie again and cook each side for another 2 minutes to crisp them up and ensure the filling is cooked through.
7. Transfer the meat pie to a cutting board, and cut into halves or thirds to serve. Repeat with the remaining dough and filling to make a second meat pie.