1.5 cup flour, appropriate amount of cold water, 150g lean meat stuffing, 100g scallion.

Accessories:

Oil, soy sauce, salt, chicken essence, spiced powder.

Exercise:

1. Knead the flour into a smooth dough with moderate hardness with cold water (the water should be added bit by bit, and now the weather is sultry, and the water absorption of the flour has changed. I don't know ...), put it in a container, cover it with plastic wrap and sober up for an hour;

2. Chop the green onions, add the meat stuffing, add salt, chicken essence, spiced powder and soy sauce and stir well;

3. Put the proofed dough on the panel and knead it into long strips, and divide it into even doses;

4. Sprinkle thin flour on the chopping board, and roll the divided agent into thin slices with a thickness of about 2mm;

5. At three o'clock, cut a hole from the center;

6, spread 3/4 meat stuffing, leave some edges slightly, fold as shown in the figure, and seal the edges;

7. Add hot oil to the pan and bake over medium heat until both sides turn brown.