No-Knead Pork and Scallion Dough Patties

Ingredients

• 300 g Italian 00 flour
• 255 g Warm water (For the dough; 85% hydration)
• 4 g Salt
• 20 g Neutral oil (For the dough)
• 200 g Scallions (Finely chopped)
• 250 g Ground pork
• 20 g Soy sauce
• 10 g Sesame oil
• 2 g White pepper
• 30 g Infused water (Infused with Sichuan pepper and scallion)
• 20 g Neutral oil (For cooking)

Steps

1. 1

   Add the flour, salt, dough oil, and warm water to a bowl. Do not knead.

2. 2

   Stir the mixture with chopsticks until it becomes sticky and glue-like. It does not need to be smooth.

3. 3

   Cover the dough and let it rest for 1 hour.

4. 4

   Finely chop the scallions.

5. 5

   Season the ground pork with the soy sauce, sesame oil, white pepper, and infused water. Mix until the seasonings are distributed through the pork.

6. 6

   Oil your hands so the wet dough will be easier to handle.

7. 7

   Pull off a piece of dough and flatten it in your palm. Place some of the seasoned meat in the center, then add scallions on top.

8. 8

   Close the dough around the filling with your fingers, then flatten it into a patty.

9. 9

   Repeat with the remaining dough, pork, and scallions.

10. 10

    Heat the cooking oil in a pan.

11. 11

    Cook the filled patties over low heat for 4–5 minutes per side, until crisp outside and still soft inside.

Notes

The source does not specify the number of patties, pan type, or exact cooking temperature. The infused water is described as water flavored with Sichuan pepper and scallion; its preparation is not provided. The transcript emphasizes that the dough is very wet and that oiling your hands is important.

Nutrition per serving

• main
• East Asian-inspired
• pan-fried
• no-knead
• pork
• scallion
• crispy
• dairy-free