2 cups of wheat flour
1 tablespoon of oil
1 teaspoon of salt
1 3/4 cup of water
Stuffing
3 tablespoons of oil
300g of lean meat cut into strips
A small carrot, cut into strips
2 cups of bean sprouts
3 tablespoons of chopped green onion
1 tablespoon of grated ginger
1 tablespoon of soy sauce
1 tablespoon of sugar
Filling Completion
Wheat flour and water to stick the rolls together
2 cups of wheat flour
1 tablespoon of oil
1 teaspoon of salt
1 3/4 cup of water
Stuffing
3 tablespoons of oil
300g of lean meat cut into strips
A small carrot, cut into strips
2 cups of bean sprouts
3 tablespoons of chopped green onion
1 tablespoon of grated ginger
1 tablespoon of soy sauce
1 tablespoon of sugar
Filling Completion
Wheat flour and water to stick the rolls together
In a bowl, mix well the flour, oil, salt, and water until a smooth dough forms
Cover with plastic wrap and refrigerate for at least 3 hours
Heat a small non-stick frying pan
Place a portion of the dough, spreading it quickly to form a thin layer and brown it on one side
Repeat the process until all the dough is used up. Reserve
Filling
In a pan, heat the oil, fry the meat strips
Add the carrot, bean sprouts, green onion, ginger, soy sauce, sugar, and dissolved cornstarch in a little water
Cook for 3 minutes, turn off the heat, and let it cool
Assembly
In the center of the dough disk, place a portion of the cold filling
Fold like a wrapping paper and close, brushing the sides with the mixture of water and wheat flour
Serve with sweet and sour sauce
