Ingredients
For the Dough
3 ½ cups (440 g) all-purpose flour
1 cup (240 ml) warm water
1 large egg
1 tablespoon vegetable oil
1 teaspoon salt
For the Filling
1 lb (450 g) ground beef
1 medium carrot, finely diced
2 cups finely shredded cabbage
1 small red onion, finely diced
2 cloves garlic, minced
1 small green bell pepper, finely diced
1 tablespoon soy sauce
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon cumin
1 teaspoon salt, or to taste
1 tablespoon vegetable oil
For Frying
Vegetable oil, enough for deep frying
👩🍳 Instructions
- Make the Dough
Add the flour and salt to a large bowl.
Make a well in the center and add the egg, vegetable oil, and warm water.
Mix until a dough forms.
Knead for about 8–10 minutes, until smooth and elastic.
Cover and let the dough rest for 30 minutes. - Prepare the Filling
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Add the diced onion and cook for 2–3 minutes.
Add the garlic, carrots, cabbage, and bell pepper. Cook for another 4–5 minutes.
Add the ground beef and cook until completely browned, breaking it apart as it cooks.
Stir in the soy sauce, black pepper, paprika, cumin, and salt.
Cook for another 2–3 minutes, then remove from the heat.
Let the filling cool before assembling. - Roll and Fill
Divide the rested dough into small balls.
Roll each ball into a thin round, about 5–6 inches (13–15 cm) wide.
Place a spoonful of the cooled filling in the center.
Carefully lift the edges of the dough around the filling.
Pinch and pleat the edges together at the top to create a pouch shape, sealing the filling inside. - Fry
Heat vegetable oil to 350°F (175°C) in a deep, heavy-bottomed pot or fryer.
Carefully place the filled pouches into the hot oil in small batches.
Fry for about 3–5 minutes, turning occasionally, until beautifully golden brown and crispy.
Remove and drain on a paper-towel-lined plate or wire rack. - Serve
Serve hot and crispy with your favorite dipping sauce, such as sweet chili sauce, garlic sauce, or soy-ginger dipping sauce.
Tip: Make sure the filling is completely cooled before filling the dough. This makes the pouches much easier to seal and helps prevent them from opening during frying.