Tibet
Sha phaley
Crisp fried bread pockets stuffed with spiced meat and cabbage. Tibet's answer to the hand pie.
70 minTime
17 gProtein each
mildSpice
Make it your way
Grandma's wayBread pockets filled with spiced meat, fried crisp.
The original422kcalsame
17 gproteinsame
2 gfibresame
70minutessame
Classic sha phaley.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Knead flour, water and salt to a firm dough. Rest 20 minutes.
- 2Mix mince, onion, cabbage, ginger, garlic, spring onion, soy sauce and salt.
- 3Roll dough into rounds, add filling, top with another round and crimp the edges, or fold into half moons.
- 4Shallow fry on medium, turning, until golden and the filling is cooked through.
Serve it like this
Cut in half to show the filling and serve with a fiery red chilli sauce and a cup of butter tea.
