Beef Cake Pan-fried Dumpling

Instructions

1. Heat the water until it reaches 65℃.

2. Sieve the plain flour and mix it with salt.

3. Add water in the plain flour 3 times.

4. Mix the flour and water well until it becomes a dough.

5. Use a wet towel or cling film to cover it and let it rest for 45 mins.

6. In the meantime, make the filling. Add the ground beef with salt. Keep mixing until it becomes sticky. Add the water, 1 tablespoon at a time.

7. Add all other ingredients to the filling and mix well.

8. Chill the filling in the fridge.

9. Knead the dough for 5 minutes. Divide the dough into 16 pieces. Each one should be approximately 30 grams.

10. Roll each into a ball and use a rolling pin to flatten it into a 12 centimeter-wide circle. Make sure you roll the side a bit thinner.

11. Place 1 tablespoon or more filling at the center of the circle. Gently pinch the side in one direction with 2 fingers and seal the dumpling. Place it upside down (i.e. The sealed side should face downward.) Use your palm to gently flatten it a little bit, and it should be approximately 7 centimeters.

12. When you have fit all the fillings in the dumplings. Heat oil in a frying pan. Place the dumplings on the pan in medium-high heat (the sealed side should face down). When it turns golden, turn to the other side. When the other side is golden, turn to the other side and add some water to the pan. The water should reach a quarter height of the dumplings. Turn to medium heat. Place the lid on and cook until the water has evaporated. It should be approximately 4-5 minutes. The mince cake should be hot and crispy. Take it out, serve hot.