In a large bowl, combine 300g of flour and 3g of salt, then mix well. Gradually pour in 180g of warm water (around 50°C), stirring with chopsticks, until the flour begins to form a rough texture.

Knead the dough into a smooth, slightly soft ball. Sprinkle a little flour on your work surface to avoid sticking. Knead for 5-8 minutes until the dough is smooth and no longer sticky.

Divide the dough into six equal portions and roll each into a ball. Brush a thin layer of cooking oil on each dough ball to prevent drying. Cover with plastic wrap and let it rest for 30 minutes.

Wash the green Daikon and carrot. Grate them into thin strips. Place them into a bowl and sprinkle with 1 1/2 tsp of salt. Mix well and let them sit for 10 minutes.

After 10 minutes, squeeze out the excess moisture from the Daikon and carrot using your hands or cheesecloth to prevent the filling from being too wet.

Mince the ginger and chop the green onion into small pieces. Heat a small amount of oil in a pan, then sauté the ginger and green onion until slightly golden.

Add 100g of ground meat (pork, beef, or chicken) and cook until browned. Season with 1/2 tsp salt, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, and 1/2 tsp chicken bouillon (optional). Stir well to combine.

Turn off the heat and mix the sautéed ginger, green onion, and meat into the bowl with the Daikon and carrot. Add 2 tsp of chili oil (optional) and stir well. The filling is now ready.

Once the dough has rested, take one piece of dough and flatten it with your hands on a work surface.

Place a generous amount of the filling in the center of the dough, then fold the dough around the filling, pinching the edges tightly to seal.It doesn't need to be perfect—feel free to refer to my How to Fold a Bun tutorial video for guidance. Just make sure the filling is fully enclosed to prevent leakage.

Heat some oil in a flat pan over low heat. Once the oil is hot, place the stuffed dough ball into the pan. Let it cook undisturbed for about 2-3 minutes until the bottom is golden and firm. Then, gently shake the pan and flip the pancake over.

Continue frying on low heat until both sides are golden brown and the pancake puffs up, indicating it's fully cooked. This should take about 8-10 minutes in total. Keep an eye on the pancakes to avoid burning.