Raw materials: 400g flour, 200ml warm water, 500g pancetta, 5 green onions, 1 piece of ginger, 50g, 2 tablespoons of wine (30ml), 1 tablespoon of soy sauce (15ml), 2 tablespoons of soya sauce (30ml), 2 tablespoons of oyster sauce (30ml), 1/4 teaspoon of white pepper, 5g of salt, 1/2 teaspoon of sugar, 3g of MSG, 1 tablespoon of sesame oil, 3g of salt. (3g) monosodium glutamate (MSG) 1/4 teaspoon (1g) sesame oil 1 tablespoon (15ml)
How to make the dough:
1) Pour the flour into a large bowl and stir the warm water into the flour in small portions, then knead the dough with your hands to form a smooth dough. Wet a drawer cloth and cover the dough with it for half an hour.
2) Cut the pork into slices, then into shreds, and finally into minced meat. Put the pork into a large bowl, pour in the cooking wine, soy sauce, soy sauce, oyster sauce, white pepper, salt, sugar, monosodium glutamate, and sesame oil, and stir well to marinate for 20 minutes.
3) Cut the green onion into pieces the size of the minced pork, add to the meat mixture and mix well.
4) Sprinkle some dry flour on the board, knead the dough on the board and cut it into four pieces. Take one portion and roll it out into a long round sheet. (Set the remaining three portions aside and cover with a drawer cloth so that the dough doesn't dry out.)
5) Spread the meat mixture on the dough blanks, covering 3/4 of them just enough to leave 1/4 of them blank, and 2 cm wide blanks on the left and right.
6) Lift one side of the blank and fold it down 2 times (see photo), fold the blank up and press gently a few times to seal the opening. Pinch the blank pastry on both sides as well, then fold it down so that it presses under the pastry (see photo). Use your hands to gently flatten the pastry down, but do not use a rolling pin to flatten it so that the diced meat and scallions inside don't pierce the blank.
7) Heat a little oil in a wok over medium heat for 10 seconds, then lower the heat to low and fry the pasta on both sides until golden brown, or cut it open if it's too big.
8) For the remaining dough and meat mixture, repeat the process as above.