Kungpao Multi-Layer Meat Pie

This is one of my home town's specialities, also one of my family's favorites. It takes a little time to make but it's fun to try something new!

DOUGH: 2 cups all purpose flour 3/4 cup + 3 tablespoons warm water

FILLING: 1/2 lb. ground pork or chicken 1 tbsp Ying's Spicy Kungpao Sauce 3 tbsp chopped green onions 1 tsp finely chopped ginger 1/4 cup finely chopped cabbage 2 tbsp finely chopped black mushrooms (wood ears), optional 1/4 tsp salt 1 small egg

1/4 cup oil to pan fry the meat pies, divided

COOKING:

First place flour in a mixing bowl, add water a little at a time, knead it into a smooth dough. Cover and let it rest for 30 minutes.

At the mean time, combine the first 9 filling ingredients and mix well. Divide filling into even two part.

Divide the dough and filling into 2 even parts. We'll make two meat pies.

Take 1 part dough, press it down and roll with a rolling pin into a thin round. Then cut a slit from the center as shown in the photo.

Take 1 part filling and spread 1/3 of the filling over the top right quarter of the round. See photo. Lift the left top quarter and fold over the filling and pinch close the edges.

Then spread another 1/3 filling on the right bottom and lift the top right and fold over it.

Pinch to close and spread the last 1/3 filling on top of it. Lift the left side and fold over the filling. Pinch to close completely. Now the meat pie is ready to cook.

Repeat the same with the second part of dough and filling.

Heat skillet over medium heat and add 2 tbsp oil.

Lay meat pie flat and pan fry until golden brown. Turn it over and pan fry covered until golden brown and meat is completely cooked.

Repeat with the second meat pie.