Huang shan shao bing

Combine 300g All-purpose flour, 150g Water, and 3g Salt in a large bowl. Knead for 10-15 minutes until a smooth, elastic dough forms. Cover and let the main dough rest for 30 minutes at room temperature.

While the main dough rests, prepare the oil paste. In a separate bowl, mix 100g All-purpose flour with 50g Lard until a smooth paste forms. Set aside.

Rehydrate the Dried shiitake mushrooms and Dried bamboo shoots in warm water until softened. Squeeze out excess water and finely dice both. Finely mince the Scallions and Ginger.