Shabhaley - Tibetan Meat Pastry

Ingredients

Vegetable oil

for frying

All-purpose flour

2 cups

Water

3/4 cup

Black pepper

1 teaspoon

Salt

1 teaspoon

Soy sauce

2 tablespoons

Fresh cilantro

1/4 cup, chopped

Fresh ginger

1 tablespoon, grated

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Ground beef

1 pound

Instructions

1. In a large bowl, combine the ground beef, chopped onion, minced garlic, grated ginger, chopped cilantro, soy sauce, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated.
2. In a separate bowl, combine the all-purpose flour and water. Mix to form a smooth, pliable dough. If the dough is too sticky, add a little more flour.
3. Divide the dough into small balls, about the size of a golf ball. On a lightly floured surface, roll each ball into a thin circle, approximately 5-6 inches in diameter.
4. Spoon a generous tablespoon of the meat mixture into the center of each dough circle.
5. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, ensuring no filling escapes during frying.
6. In a deep pan or fryer, heat vegetable oil over medium heat until it reaches 350°F (175°C).
7. Carefully place a few filled dough pockets into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side.
8. Remove the Shabhaley from the oil and drain on paper towels to absorb excess oil.
9. Serve hot, optionally with a side of soy sauce or chili sauce for dipping.