Exclusive Meat Pie

Add 2 grams of salt to the flour and mix well.

Knead the dough with 170 grams of hot water.

First, stir until it becomes flaky.

Add 15 grams of cooking oil and start kneading the dough by hand.

At this time, the dough is a bit sticky, so lightly shape it and cover with plastic wrap to rest for twenty minutes.

Dough that has been relaxed won't be as sticky when kneaded again; just form it into a ball.

Knead into strips and cut into pieces.

Flatten it and put the meat filling on it.

Closing.

Brush a thin layer of oil on the electric griddle, and place the pancake batter on it.

Press it flat with your hands, trying to make it as thin as possible, but avoid breaking the skin and letting the filling leak.

Cook over medium heat until golden on one side, then flip to the other side, cooking until it puffs up.

The unleavened pie is completed.