🥞Half-Hot-Dough Scallion Pork Pies (No Fermentation | Freezable Raw for Meal Prep · Thermomix Version)

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Yield: 6 pies 🧺【Dough Ingredients】 All-purpose flour 300g Salt 3g Boiling water 90g Room-temperature water 75g 🥩【Filling Ingredients】 Pork (30% fat / 70% lean) 280g Ginger 10g Ice water 55g Light soy sauce 15g Oyster sauce 8g Salt 3g White pepper A pinch Scallions As needed White sesame seeds As needed A little cooking oil (for brushing the surface) 📝【Complete Thermomix Steps】 1. Make the half-hot-dough (semi-scalded) dough Place 300g flour and 3g salt in the mixing bowl. Pour in 90g boiling water; set 1 min | speed 3, stir into shaggy dough flakes. Add 75g room-temperature water; set 2 min | speed 3, knead into a slightly soft, roughly smooth dough. Remove the dough, lightly oil the surface, place in a sealed container, and rest at room temperature for 30 minutes. 2. Whip the filling until sticky No need to wash the bowl; add cubed pork + ginger slices. Set 20 sec | speed 6, chop into a coarse ground pork (do not over-process into a paste). For firmer, partially frozen pork, use this method; if it's softer, use the Turbo button, 1 sec, 3–4 times. Set 1 min | reverse speed 2, slowly pour 55g ice water in batches through the measuring cap so the meat absorbs water and becomes sticky. Add light soy sauce, oyster sauce, salt, and white pepper; mix 30 sec | reverse speed 2 until combined. Transfer the filling to a bowl, cover, and refrigerate until ready to use. ❗Do not add the scallions now; add them when assembling to prevent releasing water. 3. Divide and roll the dough Do not over-knead the rested dough. Divide into 6 equal portions, roll into balls, cover with plastic wrap to prevent drying, and rest for another 10 minutes. Take one dough portion and roll it into a thin round about 18 cm in diameter. 4. Assemble the meat pie (see video for shaping) Place a dough round on a piece of parchment paper, evenly spread a layer of filling over it, and sprinkle with scallions. Top with another rolled-out dough round. Firmly pinch the edges to seal, then press a fork along the edge to seal and prevent the filling from leaking during pan-frying. Brush a little water on the surface, sprinkle with white sesame seeds, and gently press so the seeds stick. ✅Place a piece of parchment paper between each pie to prevent sticking. ❄️【Freezer Meal-Prep Method】 Once all the pies are made, stack them with the parchment paper in between, place in a sealed freezer bag, squeeze out the air, and freeze directly. 👉Can be stored for 1–2 months; no need to thaw—cook directly from frozen. 🍳【Pan-Frying (Cast Iron / Skillet)】 1. Preheat the pan over low heat with a little oil, then place the raw pie in. 2. Cover with a lid and pan-fry over low heat until one side is golden, then flip. 3. Fry both sides until golden; when the pie puffs up slightly and the filling is cooked through, it's ready. For frozen pies, pan-fry 3 minutes per side, then cover and steam 2 minutes; keep the heat low throughout to avoid burning the outside before the inside is done. 💡Tips - Half-hot-dough = part boiling-water scalded flour + part cold water; the skin stays soft and doesn't toughen. - The filling must be whipped with water until sticky for a juicy, non-dry bite. - Parchment paper between each pie is the key to successful freezing—they won't fuse into one block.