This recipe has been passed down in my family for three generations, from my grandmother's iron pan to my mother's pan, and now I can still cook it to perfection with my electric baking pan. The exquisite combination of "semi-hot noodles + ice water filling", the dough is as thin as a cicada's wings but has excellent toughness, the meat filling is extremely tender, and the juice bursts instantly when you bite into it. Whenever it is fried, the whole floor is filled with the rich aroma of meat, and the neighbors will always probe to inquire about the method.

Ingredients Preparation (4 Meatloaf)

• Noodles: 80g of all-purpose flour, 0ml of boiling water, 0ml of cold water
• Meat dumplings: minced pork belly 50g, ginger juice 0ml, peppercorn water 0ml
• Flavor: 3 scoops light soy sauce, 0 scoops oyster sauce, 0 scoops sesame oil, 0g salt

Detailed production steps

✅ Critical Step 1: Dough Mixing Technique

1. Semi-hot noodles are made：

Divide the flour in half, pour boiling water in half and stir quickly; Add the other half to cold water and let stand for 30 minutes.

Principles of Science: Starch gelatinization enhances ductility.

1. Stuffing with ice water：

Add salt to the minced meat and stir clockwise until sticky; Add ice pepper water in batches (to maintain low temperature); Finally, stir in the ginger juice and seasonings.

The second stage: the wrapping technique

1. Divide the dough into agents and roll it out until it is thick in the middle and thin at the edges.
2. Put in the sauce and close it like a bun.
3. Tuck side down and gently press into a 5.0cm thick flatbread.

Stage 3: The secret of frying

1. Fill the pan with a small amount of oil and preheat over medium-low heat.
2. Add the meatloaf, cover and cook for 3 minutes.
3. Flip and drizzle with a little water and cook for an additional 3 minutes.

Anti-rollover points

• Filling temperature: Keep the temperature low throughout the whole process to prevent oil from flowing.
• Heat control：以筷子輕壓，若無回彈則表明已熟。
• Refuse thick skin: If the dough is more than 2mm, it will become hard.
• Turn over the machine: The bottom surface can be turned over with an amber pattern.

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Wrap-up summary

The meat patty made in this way has a wheat flavor on the dough and the meat filling is as juicy as xiao long bao. The excess raw billet can be frozen and fried without thawing, which is faster and healthier than takeout.