• Pinch of salt
• Pinch of sugar
* Mix in a big bowl
• 1/2 cup milk
• 1/4 cup water
•1/5 cup extra water
• Kneed until the dough is smooth and elastic (like play dough or "soft like a baby's bottom" - if that helps).
• You probably have to add extra water during the kneading. Flours differ so you won't know exactly how much water you need until you get the texture you're aiming for.
• Form the dough into a roll
•Pinch the the roll into six pieces
•Wet your hands with peanut oil.
•Form each piece of dough into a ball, ensuring the surface is covered with oil.
•Put the oiled balls back in the bowl.
•Cover the bowl with cling film.
•Place the bowl in a warm place and leave for 5 hours.
And finally ...
•Tip a little oil on a clean working surface and wet your hands with some more.
•Place a dough ball on the surface and flatten as much as possible with your hands (should be roughly dinner plate sized).
•Add a little oil and oil a rolling pin.
•Roll out pastry until very thin (1-2 mm). It might break but that is ok.
•When thin enough fold the sides in to form a rectangle.
•Fry each side on in an oiled pan until pastry puffs up and becomes golden (don't take long).
•Repeat with other dough balls.
Asian Pork Chops
• 3 tablespoons soy sauce
• 1 1/2 tablespoons vinegar
• 2 tablespoons light brown sugar
• 2 tablespoons vegetable oil
• 4 boneless pork loin chops, about 1 1/4 pounds
• 1 garlic clove, finely chopped (1/2 to 1 teaspoon)
• Combine soy sauce, vinegar, brown sugar and red pepper in a small bowl or custard cup. Stir to dissolve sugar.
• Heat vegetable oil in a wide skillet over high or medium-high heat. Add chops and cook without moving, about four minutes. Flip the pork chops over; cook two minutes more. Remove to plate.
• Drain excess oil from pan, put pan back on heat and add garlic. Cook a few seconds, until the garlic is aromatic, then add soy sauce mixture. It should boil rapidly for a few seconds. Pour over chops, and serve with snow peas and rice. Serves 4.
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