1. Mix the dough with warm water to a smooth surface, and wake up for about 15-30 minutes. Stir the minced meat and toppings in one direction.
2. Wake up the dough, roll it into thin slices and cut as shown
3. Meat filling all over the dough
4. Fold it up by yourself, as long as the filling and noodles are staggered, one layer of meat filling and one layer of crust.
5. The final folded look is neat and tidy, with a layer of meat on the top layer, so full
6. Gently roll it out to a thickness of about one centimeter to one and a half centimeters. This can be felt by yourself. The thinner the more crisp it is. Sprinkle dry flour on both sides when rolling, so as not to scratch the chopping board and rolling pin.
7. Preheat the electric baking pan with oil, and heat it on both sides until it is browned on both sides, about 10-15 minutes. The thinning time is different, you can control it by yourself haha
Tips:1: Make the dough in warm water, and it must be proofed, half an hour is the best, the proofed dough has good toughness and ductility, and it is not easy to break the skin. 2: Pinch tightly when closing to avoid leakage of meat.
