Hu Jiao Bing – Street food from Taiwan

Ingredients for 6 servings:

• 270 g Flour Type 812
• 1 tsp dry yeast
• ½ tsp salt
• 1 tbsp sugar
• 15 g lard or coconut oil
• 170 ml water, lukewarm
• 250 g minced meat
• 1 tsp black pepper
• ½ tsp white pepper
• ¼ tsp Szechuan pepper
• ½ tsp salt
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 120 g spring onions
• little water
• 1 tsp honey
• Sesame seeds for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 40 minutes

rolls filled with spicy minced meat

For the filling, place all ingredients (except spring onions) in a large bowl and mix. Let stand in the refrigerator for 8-12 hours. For the dough, combine the flour, sugar, salt, and yeast in a bowl and mix with a dough hook. Add the lard or coconut oil and gradually add the warm water, kneading until the dough is smooth and not sticky. Cover and let stand for 30-45 minutes, until the dough has doubled in size. Remove the filling from the refrigerator and add the finely chopped spring onion. Mix again, then divide into 6 portions. Preheat oven to approximately 200°C (top/bottom heat). Remove the dough from the bowl and knead again to press out any air. Now cut the dough into 6 equal pieces. Use only one piece at a time and cover the rest. Flatten the piece of dough and roll it out into a circle with a diameter of 15-17 cm. Place some of the filling in the center of the dough and close the dough over it. Place the dough seam-down on a baking sheet lined with parchment paper. Mix the honey with a little water and brush the dough pieces with it. Sprinkle with sesame seeds. Place in the preheated oven and bake for 20 minutes, until the tops are golden brown and the filling is cooked through. Let cool briefly and serve warm.