No Oven, No Yeast | Try These Two Easy Recipe If You Have Flour And Ground Meat!

No oven, no yeast! If you have flour and ground meat, try these two easy recipes! Easy and delicious!

📢 Ingredients


300g (2 cups) All-purpose flour/Wheat flour

3g (1/2 tsp) Salt

190g (0.8 cups) Water

2. Fillings

450g (1 lb) Ground meat

3g (1/2 tsp) Salt

1/8 tsp Pepper powder

15g (1 tbsp) Soy sauce

8g (1/2 tbsp) Oyster sauce

5g (1 tsp) Minced ginger

100g (2 cups) Green onion

15g (1 tbsp) Cooking oil

📢 Recipe 2 (Ingredients)

1. dough :

300g (2 cups) All-purpose flour/Wheat flour

5g (1 tsp) Salt
180ml (3/4 cup) Water

2. Fillings :

400g Ground meat

1 tbsp Cooking oil

5g Ground Ginger

1/2 tbsp Soy sauce

1 tbsp Sweet sauce

1/8 tsp Thirteen-spices

1/8 tsp White pepper powder

Green onion

📢 Recipe 1


1. 300 grams (2 cups) all-purpose flour/wheat flour, 3 grams (1/2 teaspoon) salt, 190 grams (0.8 cup) water. Stir while pouring water, knead the dough by hand. Knead the dough until you can’t see the dry flour, the surface of the dough is very rough at this time. Cover and let the dough rest for 10 minutes.

2. After 10 minutes, knead the dough for a few minutes to get a smooth dough. After kneading, round up the dough and let it continue to rest for 30 minutes, 450 grams (1 pound) of ground meat, either beef, pork or chicken, 3 grams (1/2 teaspoon) salt, 1/8 tsp. pepper powder, 15 grams (1 tablespoon) soy sauce, 8 grams (1/2 tablespoon) oyster sauce, 5 grams (1 teaspoon) minced ginger. Mix well, 100 grams (2 cups) green onion, 15 grams (1 tablespoon) Cooking oil. Mix well.

3. After 30 minutes take out the dough, sprinkle some flour on the the mat to put sticky. Divide into 4 parts, knead each portion of dough. After making the last dough, take out the first dough and cover with plastic wrap to prevent the dough from drying out.

4. Sprinkle some flour, flatten the dough and roll it out into a large round sheet. Roll out the dough as thin as possible, so that the pie tastes better. Cut a slice of dough, make the filling and put it on top of the dough sheet. Don’t put the filling in the 1/4 place, spread the filling evenly. Fold in half from 1/4 side to cover the other 1/4, press to remove the air, then fold the 1/4 in half again. Fold again and expel the air, turn over, then pinch the closure tightly, turn it over again and use a rolling pin to roll it out a little thinner. This way a lasagna is ready.

5. Heat over medium-low heat, add cooking oil to pan. Put in it and brush the top with some oil to prevent moisture loss. Cover and fry until golden brown then flip over. Continue to fry with the lid on until golden brown on both sides. Crispy surface, tender meat inside receive new video alerts.

1 . 300 grams (2 cups) all-purpose flour/wheat flour, 5 grams (1 teaspoon) salt, 180 ml (3/4 cup) water. Knead the dough until smooth, then divide into 5 parts. Knead each portion of dough into a long strip. Put the dough in an oiled pan and coat the dough with another layer of oil. Cover with plastic wrap and let the dough rest for about an hour.

2. Heat the pan over high heat, pour in the cooking oil, add 5 grams of minced ginger and 400 grams of ground meat. After it changes color, add a tablespoon of the sweet sauce, then add a little thirteen spices and white pepper to make it more fragrant and less fishy. Stir-fry for a minute on high heat, then add soy sauce, stir-fry a few more times and turn off the heat. Put it on a plate and let it cool.

3. Prepare some green onion leaves and cut them, you can put some more if you like it. Put the chopped green onion on the cooked meat and mix well. Take the dough out and pour the oil from the plate onto the board. Take one dough out and flatten it long, then use a rolling pin to roll it out thinly, into a large piece of dough with one end and a slightly smaller one. On the wide end, we roll it a little thinner and put in 3 spoons of meat filling. Lift the two corners and fold them, making them roughly triangular in shape, then stretch this end and roll it up again. Stretch it again, roll it again,

4. When we roll it, adjust the angle to make it wrap a little more evenly. This way the bread dough is ready. Preheat the electric pancake pan and pour in some oil. Put the bread in. Then brush the surface with another layer of oil, so that it can lock in the moisture,

5. Cover with a lid and bake for about 2 minutes. When the bottom is a little bit browned, we turn it over and continue to cook. Brown one side and turn it over and cook the other side. Fry until both sides are browned and ready to go. Wow, so crispy!