Kyoto Meatloaf

Kyoto Meatloaf

1. Pour 165-175 grams (depending on the increase or decrease of the water absorption of the flour) cold water into the flour, and use chopsticks to quickly stir it into a snowflake shape.

2. Knead it into a smooth dough with your hands (it is better to make a good dough that is not sticky to your hands). Cover with plastic wrap and wake up for 10 minutes.

3. Wash and chop the ground pork.

4. Mix the green onion and ginger with cold boiled water, knead it into juice with your hands, add it to the meat filling three times, stirring clockwise each time until the water is absorbed.

5. Add all the condiments and chopped green onions.

6. Stir clockwise until the gum is formed.

7. Sprinkle some dry flour on the chopping board, take half of the proofed dough, and roll it into a 2-3mm thick round cake.

8. Cut a cut at one end of the round cake to the center.

9. Spread a thin layer of meat filling.

10. As shown, fold up.

11. Pinch your mouth tightly.

12. As shown, fold in half.

13. As shown in the picture, fold it up, pinch it tightly.

14. Heat the pan, add a tablespoon of oil to heat, and fry the cakes over low heat for about 2 minutes.

15. Flip and fry for another 2 minutes.

16. Add two spoons of water.

17. Cover and simmer for 2 minutes.

18. Open the lid and fry until golden on both sides, the skin becomes crispy, and you can smell the meat.

19. Figure 1 of the finished product.

20. Figure 2 of the finished product.

Tips:

1. The dough and the dough should be slightly softer than the dumpling skin, and the chopping board should be sprinkled with dry powder to prevent sticking. 2. Don't add too much water when frying. Use a spoon for meals, 2 spoons. 3. The skin is as thin as possible, and the meat is more delicious. 4. You must use cold water to make the noodles so that the outer skin is crispy and the inner skin is soft.