Spicy Meat Pie (Xian Bing)

FILLING:--
220 g minced beef, or whatever
1 tsp SIDS SALT & PEPPER
1 tbsp light soy sauce
2 tsp sesame oil
¼ tsp Chinese five spice powder
1 spring onion, finely chopped
1 tsp grated ginger
3 tbsp water, 1 tbsp each time
DOUGH:--
2 cup all-purpose flour
¼ cup hot water over 90℃
80 ml room temperature water, plus 10 ml for adjusting
EV olive oil, for brushing
¼ tsp SIDS SALT & PEPPER

FILLING: Mix around 2 cups of all-purpose flour with pinch of salt in a large bowl. Swirl the hot water in firstly and then the cold water. Mix with chop sticks during the process until you get a fluffy texture. Allow to cool.
Grasp the flour with hands and then roll into a smooth dough. Cover with plastic wrap and set aside for 15 minutes.
In a large bowl with minced beef, add water in 3 batches. After adding the water each time, stir the beef quickly in one direction until all the water is absorbed by the meat. Then mix with salt, soy sauce, sesame oil and herbs firstly and then followed by spring onion and grated ginger. Set aside.
DOUGH: Divide the dough into 8 small ones. Brush some oil on surface and roll each one into a round wrapper then place about 1 tablespoon of filling in the centre of the wrapper. Press the filling a little bit and seal the wrapper completely.
Press the sealed bun prepared in previous step then turn over. Brush some oil on both sides and sauté over a slow heat until golden-brown.