Pan-Fried Cabbage and Ground Pork Flatbread

Steps

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1. 1
   Combine 300g all-purpose flour with 1 teaspoon salt in a bowl and mix well.
   ▶ ≈0:36
2. 2
   Prepare 230ml warm water (about body temperature). Gradually pour it into the flour while stirring with chopsticks until there is no dry flour. Cover and let rest for about 10 minutes to absorb the water.
   ▶ ≈0:52
3. 3
   Prepare the filling ingredients: 200g ground pork shoulder (mostly lean), 400g cabbage, 2 shallots, and scallions. Slice the cabbage into thin strips. Mince the shallot roots and white parts of scallions; chop the green parts separately.
   ▶ ≈1:15
4. 4
   Wash and drain the cabbage thoroughly.
   ▶ ≈2:18
5. 5
   After 10 minutes, oil your hands lightly to prevent sticking. Knead the dough for 3 to 5 minutes until smooth and elastic; add more oil if it sticks. Cover and let rest for about 20 minutes.
   ▶ ≈2:18
6. 6
   Heat 2 tablespoons of oil in a pan. Add minced shallots and scallion whites, stir-fry until fragrant. Add the ground pork and cook over low heat to break it apart (high heat causes clumping). Once cooked through, increase heat and add cabbage, stir-frying for about 1 minute.
   ▶ ≈2:49
7. 7
   Season with 1 tablespoon fish sauce, 1 tablespoon oyster sauce, and about 1/3 tablespoon sugar. Stir-fry for 1 minute to allow the flavors to absorb. Turn off heat, add scallion greens and 1 tablespoon black pepper, mix well. Cool completely before filling.
   ▶ ≈3:35
8. 8
   After the dough has rested for 20 minutes, oil your hands. Take a portion of dough (size depends on preference) and gently flatten it with your fingers.
   ▶ ≈4:22
9. 9
   Spoon filling into the center of the flattened dough. Pull the edges up and pinch to seal, similar to making a bun. Ensure the filling stays contained and brush with additional oil if the dough sticks.
   ▶ ≈4:56
10. 10
    Heat oil in a pan. Place the sealed dough packet in the pan and gently flatten it with your fingers. Pan-fry over low heat to avoid burning.
    ▶ ≈5:25
11. 11
    Flip the flatbread and pan-fry both sides until golden brown. Longer cooking creates deeper color and more flavor, but avoid over-charring while achieving a crispy exterior.
    ▶ ≈6:19