Mix flour, water, salt in bowl. Combine. Rest 10 min. Knead until smooth. Split into portions. Coat with oil. Rest 20 min, covered.
10m
Rest 10 min.
20m
Rest 20 min, covered.
Combine beef, water (1 tbsp), rice wine, salt. Split into portions.
Heat 3tbsp oil until smoking. Add to equal amount oil. Stir.
Take dough portion. Flatten into a tennis racket. Brush with oil and flour mixture. Sprinkle Sichuan pepper over. Add meat portion to head. Top with scallions.
Wrap racket head around meat. Roll handle around meat ball. Stand up and squish into spiral 1/3" thick.
Add oil and flatbreads to pan. Cover. Heat on medium heat until golden. Flip. Repeat other side. Drain on paper towel.
