Main Ingredients:
Medium gluten flour: 500g; Boiling water: 150g; Cold water: 100g; Corn oil: 50g; Ground meat: as needed.
Additional Ingredients:
Stir-fry oil: as needed; Water: as needed.
Flavor: Savory; Cooking Method: Pan-fry; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Cooking Tang Mian Box
Make a well in the piled flour, pour in boiling water while stirring with a spoon. Be careful as the water is very hot, handle with care if using hands directly.
After pouring the boiling water, add corn oil, stir while hot, then continue to add cold water and stir. The dough will be less hot at this point, knead it into a dough with hands.
Knead until smooth, the dough, work surface, and hands are smooth, indicating the dough is ready. Smooth here means smooth and not sticky with flour.
Divide the kneaded dough into small dough balls according to the size of the box, cover with a plastic bag and let it rest for 10 minutes. If you want larger ones, divide the dough into 60g each; if you prefer thin skin with more filling, divide the dough into 30g each, adjust the size and thickness as desired.
Xinjie chose to make 60g each, then roll out the dough on the work surface.
Spread the dough in the palm of your hand, add the meat filling in the middle, the stir-fried filling contains oil, try not to touch the edges of the dough.
With the thumb and index finger of the other hand, gradually fold and seal the dough into a crescent shape, forming the embryo of the box. Beginners should take it slow and be patient.
Take photos with one hand after each step, as the details are hard to capture. Here’s a close-up of the box embryo by Xinjie.
Heat a griddle, brush with stir-fry oil on both sides, and place the prepared embryos in the pan.
Cover the griddle, fry until formed, sprinkle water in three times, use steam to cook the box until done.
Before removing from the pan, ensure all water is evaporated, the surface of the box should be crispy before serving.
