Crispy Stuffed Dough Pockets
Ingredients
For the Dough:
600 g (21.2 oz) wheat flour
1 teaspoon salt
50 ml (1.7 fl oz) vegetable oil
350 ml (12 fl oz) boiling water
For the Filling:
500 g (17.6 oz) minced meat
2 medium onions, chopped
1 tablespoon tomato sauce (optional)
1 chopped tomato
½ red chili, chopped
½ green pepper, chopped
1 teaspoon salt
50 ml (1.7 fl oz) vegetable oil
Paprika (to taste)
Green herbs of your choice (cilantro, parsley, and/or chives)
Method of Preparation
1. Preparation of the Dough
Mixing the Ingredients: Start by preparing the dough, the foundation of these delicious pockets. In a large mixing bowl, combine the wheat flour and salt. Make a small well in the center of the flour and pour in the vegetable oil and boiling water. The boiling water is key—it helps to hydrate the flour quickly, resulting in a smooth, pliable dough.
Working the Dough: Using a fork or spoon, mix the ingredients together until they start to form a rough dough. Once the mixture is cool enough to handle, knead the dough with your hands on a lightly floured surface. Continue kneading for about 5-7 minutes until the dough is firm, smooth, and elastic—similar in texture to bread dough.
Resting the Dough: To allow the gluten to relax, place the dough inside a plastic bag or cover it with a damp cloth and let it rest for 20 minutes. This resting period will make the dough easier to work with and ensure that it rolls out smoothly.
2. Preparation of the Filling
Fry the Onion: While the dough is resting, prepare the savory filling. Heat the vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent and start to brown, about 5 minutes. The caramelization of the onions will add depth to the flavor of the filling.
Add the Meat and Tomato: Next, add the tomato sauce (if using) to the pan and stir well. Then, add the minced meat, breaking it up with a spoon as it browns. Cook the meat until it loses its pink color and turns a nice, even brown. This should take about 7-10 minutes.
Add the Vegetables and Seasonings: Once the meat is browned, add the chopped tomato, red chili, and green pepper to the pan. Season with salt and paprika to taste, adjusting the spices based on your preference. Let the mixture cook for another 5 minutes, stirring occasionally, until the vegetables soften and the flavors meld together.
Finishing the Filling: Finally, add the chopped green herbs (cilantro, parsley, and/or chives) to the filling. Stir well, then remove the pan from the heat and let the filling cool slightly. Cooling the filling makes it easier to work with when assembling the dough pockets.
3. Assembly
Prepare the Dough: After the dough has rested, remove it from the plastic bag and divide it into two equal halves. Next, divide each half into 10 equal pieces. Shape each piece into a small ball and place them on a plate. Cover the balls with the plastic bag or a damp cloth, allowing them to rest for another 20 minutes. This additional rest will make the dough even more pliable and easier to roll out.
Open the Dough: Lightly flour your work surface and, using a rolling pin, roll each dough ball into a thin disc. Aim for a uniform thickness of about 1/8 inch (0.3 cm) and ensure that all the discs are of equal size. Thin dough will result in crispier pockets after frying.
4. Cooking
Filling and Closing: Take one disc of dough and place a spoonful of the filling in the center. Be careful not to overfill, as this can make the pockets difficult to seal. Moisten the edges of the dough with water to help seal the pockets. Place another disc on top, pressing down around the edges to enclose the filling securely. Seal the edges by folding them in a pizza-style crimp or by pressing down with a fork, ensuring there are no gaps for the filling to escape.
Fry: In a deep frying pan, heat oil over medium-high heat until it reaches 180°C (350°F). Carefully place the filled dough pockets in the hot oil, frying them until they are golden brown on both sides. This should take about 2-3 minutes per side. Remove them from the oil and drain on paper towels to remove any excess oil.
5. Serving Suggestions
Serve these crispy stuffed dough pockets hot, as a delicious appetizer, snack, or main dish. They pair wonderfully with a side of yogurt dip, a fresh salad, or even a spicy chutney.
Nutritional Information
- Servings: 10 pockets
- Calories per serving: 250 kcal
- Total Fat: 15 g
- Saturated Fat: 3 g
- Cholesterol: 30 mg
- Sodium: 300 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 2 g
- Sugars: 1 g
- Protein: 10 g