Sha Phaley
A pan-fried Tibetan-Bhutia stuffed bread filled with spiced minced meat, crisp outside and juicy within.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Rolling pin
- •Flat pan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 17 g
- carbs
- 32 g
- fibre
- 2 g
- protein
- 16 g
- calories
- 340 kcal
Instructions
- 1
Mix and knead the flour with water into a soft dough. Let it rest for 20 minutes.
- 2
Mix the minced meat with onion, cabbage, garlic, ginger, soy sauce and salt to make the filling.
- 3
Divide the dough into equal balls. Flatten each ball into a small disc.
- 4
Place some filling on one half of the disc. Fold the other half over into a half-moon shape.
- 5
Press and seal the edges firmly so the filling does not leak out during frying.
- 6
Heat the oil in a flat pan over medium heat.
- 7
Shallow-fry each stuffed bread until golden brown and crisp, about 4 minutes on each side.
- 8
Drain on paper towels. Cut into halves and serve warm.
Chef's tips
Seal the edges tightly by pressing with a fork or fingertips so the juicy filling stays inside while frying.
Ingredient substitutions
- minced meat → mashed potato and cabbage for a vegetarian filling
Storage
Best eaten fresh on the day of frying.
Reheating
Reheat in a dry pan over low heat to restore crispness.
Common mistakes to avoid
- •Frying on very high heat, which browns the outside before the filling cooks through.
Serving suggestions
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