Asian‑inspired Scallion Pockets

Asian‑inspired Scallion Pockets

Dough:
• 2 cups all‑purpose flour (300 g)
• 1 tsp instant yeast (3 g)
• ¾ cup water, room temp (180ml)

Filling:
• 9 oz pork (20% fat), minced
• 3 scallion greens, chopped

Seasoning:
• 2 tbsp light soy sauce (30 g)
• 1 tbsp oyster sauce (18 g)
• 1 tbsp sweet bean sauce (20 g)

Toppings:
• 1–2 tbsp cooked white sesame seeds (≈ 10–15 g)
• 2 tbsp water for simmering (30 ml)

Steps:
1. Cook the meat:
- Stir‑fry in a little oil until dry.
- Add all sauces; fry 2 minutes until fragrant.
- Cool completely. (Make ahead: refrigerate overnight.)

2. Make dough + cold ferment:
- Mix flour + yeast. Add water; stir to clumps.
- Knead 3 minutes until smooth.
- Cover, rise 30 minutes.
- Refrigerate 8–10 hours.

3. Roll + shape:
- Roll dough to 25×35 cm, 0.5 cm thick.
- Add scallions then spread meat on top.
- Roll into a log, pinch seam.
- Coil into a spiral; press to 2 cm thick.

4. Rest + sesame:
- Mist with water.
- Add sesame; press lightly.
- Rest 10 minutes.

5. Pan‑fry + steam:
- Oil pan lightly.
- Cook on medium‑low until bottom is golden.
- Flip then add 30 ml water around the edge.
- Cover, simmer 5 minutes until water evaporates and both sides are golden.

Tips:
• Meat must be dry, or the dough will tear.
• Storage: cool completely then refrigerate 3 days or freeze 1 month.
• Reheat: pan‑fry 3 minutes to restore crispness.