Makes 4 stuffed flatbreads
1 1/2 cups all purpose flour
1/2 cup cake flour (or measure 1/2 cup all purpose flour, remove 1 tablespoon and replace with 1 tablespoon cornstarch and sift together well)
3/4 cup hot water
1 pound (450g) pork tenderloin
3 scallions (spring onions)
1 inch cube peeled fresh ginger, minced
3 garlic cloves, minced
2 tablespoons chicken broth or water
2 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1/2 teaspoon Chinese five spice powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for cooking
For the dough, place the flours into a large bowl and stir to combine. Gradually add the hot water, stirring to make a firm but sticky dough. Lightly flour your work surface and scrape the dough onto it. Turn the dough to coat it with flour and knead.Fold the dough over onto itself and push it away with the heel of a hand as you rotate the dough. Once the dough has developed some elasticity pass it rapidly from hand to hand squeezing and kneading it for a minute or two. The dough should feel firm and no longer be sticky. Wrap in plastic wrap and let it rest at room temperature for about 1 hour.
Lift the uncovered dough up and over filling as you can see above. Continue to brush
You should end up with a folded and enclosed triangle like you see above.
Push the edges and tuck the seams under. With cupped hands shape the triangle into a roughly circular shape. Mine never really looked circular in shape!