Mix the dough: In a bowl, combine 500g all-purpose flour, 2g salt, 5g sugar, and 5g yeast. Stir well. Add 350g warm water in 2-3 batches, stirring constantly until a smooth dough forms (no kneading needed). Spray the dough surface with a little oil, cover with plastic wrap, and ferment in a warm place for 1-1.5 hours until it doubles in size with honeycomb holes inside.

Prepare the filling: Grate the radish into shreds, toss with a little salt, and let sit for 10 minutes. Squeeze out excess water and chop finely. In a bowl with minced meat, add radish pieces, 3g salt, white pepper, green onion and ginger powder, light soy sauce, oyster sauce, and chicken bouillon powder (if using). Crack in 1 egg and mix in one direction until the filling is thick and sticky. Add chopped green onions, drizzle with 10ml hot cooked lard/oil to release aroma, and stir well.

Preheat the electric griddle: Take out the Liren stainless steel electric griddle, plug it in, and preheat. When water droplets sizzle and evaporate immediately on the surface, it’s ready.

Wrap the pies: Without deflating the fermented dough, pinch off 80g portions (makes about 10 pies). Grease your hands, flatten a portion, and place 30-40g filling in the center. Fold the dough edges over the filling, pinch tightly to seal, and remove excess dough.

Cook the pies: Grease the griddle lightly. Place the wrapped pies on it, press gently to flatten slightly. Cover the lid, cook until the bottom turns golden, then flip. Continue cooking until both sides are golden brown and the pies puff up (about 8-10 minutes total).

Serve: Enjoy hot for the crispiest crust! The pies stay soft even when cooled.