Ba-da ‘bing’! Ming Tsai’s take on a popular dish

Hot water dough
In a stand mixer fitted with dough hook, gradually add water to flour. Once dough forms a ball and all the dry ingredients are incorporated, remove from mixer. Dough should not be sticky, if it is, add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk. Wrap tightly with plastic wrap and chill in fridge for up to 48 hours. Alternately, you can make dough in a bowl and bring together with chopsticks.

Traditional gingered pork and scallions bing
In a large bowl, combine pork, ginger, garlic, soy sauce and scallions. Season with salt and pepper and cook a small amount of filling to check flavor. To make the bings, divide the dough into 8 equal pieces and shape each into a rough ball. Flour a work surface, and roll the dough into 1/8-inch rounds. (Tip: Roll the outer edges of each round to about 1/16-inch thick.) Form about 1/3 cup of pork mixture into the shape of a hockey puck and place in center of dough. (Dough round should be about 2 inches larger than pork filling.) Bring up the sides of the dough around filling and twist ends into a spiral to seal. Cut off as much as extra dough as possible while still keeping sealed. Slightly flatten the bings. Meanwhile, heat a large nonstick sauté pan over medium heat. Add oil and swirl to coat the pan. Add the bings, sealed end down, and cook until bottoms crisp and turn golden, then flip to sear other side. Add about 1/3 cup water and cover immediately. Allow bings to steam for about 6 minutes. Remove cover and allow to recrisp on both sides.

Hot water dough
In a stand mixer fitted with dough hook, gradually add water to flour. Once dough forms a ball and all the dry ingredients are incorporated, remove from mixer. Dough should not be sticky; if it is, add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk. Wrap tightly with plastic wrap and chill in fridge for up to 48 hours. Alternately, you can make dough in a bowl and bring together with chopsticks.

Bacon-cheeseburger and shallot bing
In a bowl, combine shallots, beef, cheese and bacon and season with salt and pepper. Cook a small amount to check flavor. To make the bings: Divide the dough into 8 equal pieces and shape each into a rough ball. Flour a work surface, and roll the dough into 1/8-inch-thick rounds. Place about 1/2 cup of filling in center of dough, bring up the sides, and twist ends into a spiral to seal. Cut off extra dough, making sure that bings stay sealed. Slightly flatten the bings to make them hockey puck-shaped. Meanwhile, heat a large nonstick sauté pan (with a lid) over medium heat. Add oil and swirl to coat the pan. Add the bings, sealed end down, and cook until bottoms crisp and turn golden. Flip to sear other side. Add about 1/3 cup water and cover immediately. Allow bings to steam for about 4-6 minutes. Remove cover and allow to recrisp.