Entree: China – Tibet – Sha Phaley (Pan-fried Tibetan meat-filled flatbread turnovers)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (5 g) kosher salt
  - 1 cup (240 ml) warm water
  - 2 tbsp (30 ml) vegetable oil, plus more for frying
- Filling:
  - 1 lb (454 g) ground beef (or yak if available)
  - 1 cup (90 g) finely shredded cabbage
  - 1 medium onion, finely chopped (about 110 g)
  - 2 green onions, thinly sliced (about 20 g)
  - 2 cloves garlic, minced
  - 1 tbsp (15 ml) soy sauce
  - 1 tsp (2 g) ground coriander
  - 1/2 tsp (1 g) ground cumin
  - 1/2 tsp (2.5 g) kosher salt
  - 1/4 tsp (1 g) freshly ground black pepper
  - 1 tbsp (15 ml) vegetable oil for cooking filling
  - 2 tbsp (30 ml) water or low-sodium broth (to keep filling moist)
- Dipping sauce:
  - 2 tbsp (30 ml) soy sauce
  - 1 tbsp (15 ml) rice vinegar
  - 1 tsp (5 ml) chili oil or chili flakes (optional)

Instructions

1. Make the dough: In a large bowl, combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Add 1 cup (240 ml) warm water and 2 tbsp (30 ml) oil, stirring until a shaggy dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Prepare the filling: Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add chopped onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
3. Add the ground beef and cook, breaking up with a spoon, until browned. Stir in shredded cabbage, green onions, soy sauce, ground coriander, cumin, salt, and pepper. Pour in 2 tbsp (30 ml) water or broth, cook 2–3 minutes until cabbage is wilted and moisture has evaporated. Taste and adjust seasoning. Remove from heat and cool slightly.
4. Assemble phaleys: Divide rested dough into 8 equal pieces (for larger turnovers) or 10–12 for smaller ones. Roll each piece into a 5–6 inch (12–15 cm) circle on a lightly floured surface. Place 2–3 tbsp (30–45 g) of filling in the center of each circle.
5. Fold dough over filling to form a half-moon, pinch edges firmly to seal and, if desired, crimp or press with a fork. Gently flatten each filled pocket to about 1/4–1/3 inch (6–8 mm) thickness.
6. Cook phaleys: Heat a large skillet over medium heat and add enough vegetable oil to coat the surface (about 1–2 tbsp / 15–30 ml). Place phaleys in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until golden brown and crisp. For thicker phaleys, cover skillet and cook an additional 2 minutes per side over lower heat to ensure filling is cooked through.
7. Mix dipping sauce by combining soy sauce, rice vinegar, and chili oil if using. Serve sha phaley hot with the dipping sauce.