DOUGH

1. Combine the flour and 24g oil, using your hands to make sure the oil is evenly dispersed in the flour. In a separate bowl, mix 2 tablespoons flour with 50g oil to make a slurry. Set aside.

2. Stir to combine salt, dietary alkali or baking soda, and water. Knead the dough gradually with your hands.

3. Let dough rest for 20 minutes to relax the gluten. Then knead until smooth.

2. If using meat: Combine beef with spices, salt, ginger, and garlic in a bowl with some oil, and set aside. (This mixture can be marinated overnight.)

If using mushroom and shrimp: mince all ingredients very fine. In a wok, heat some oil over high flame, and sauté the garlic and ginger. Then add the mushrooms, stirring until browned. Add more oil if needed.

Add shaoxing wine, pouring over the sides of the wok. Gradually add all other ingredients to fry.

Season with soy sauce and the spice mixture, adding cornstarch to help the mixture come together. Add salt and sugar to taste. Set aside.

4. When the tail of dough is six inches, use a knife to slice the tail into thin noodle-like strips. Continue to wrap dough strips around the filling until the whole tail is used up.

5. Rest dough cocoons for 10 minutes, letting the dough relax. Then roll cocoons in a bowl of sesame seeds.

6. Holding each cocoon vertically, use your palm to press down gently, flattening the dough into a spiraling bun. If a wider circumference is desired, set aside to rest, and then flatten a second time.