Fried pocket breads stuffed with chicken puree


500 grams all purpose flour

300 grams chicken, sliced

3 tablespoons vegetable oil

1/2 teaspoon salt

1 scallion, sliced

1 tablespoon beef sauce

1 tablespoon soy sauce

1 piece ginger, sliced


1. Pour the flour in a large mixing bowl, pour some vegetable oil and water in the bowl, mix until crumbly, knead, roll the dough into a ball, set aside


2. Put the chicken, scallion, and ginger in the food processor to process into puree


3. Pour beef sauce, soy sauce, and some water in the puree, mix until even


4. Set aside the chicken puree


5. Divide the dough into 3 equal pieces, roll each piece into a ball, flatten each dough into a round tongue, spread each crust with the chicken puree on the center


6. Fold each crust into a pocket


7. Pinch the edges of each pocket, until firmed


8. Heat a fry pan over low medium heat, grease the fry pan with vegetable oil, lay the pockets in the fry pan


9. Cover the fry pan with a lid


10. Fry the pockets until two sides are golden


11. Serve