Back to 6 servings Dough 8 cups all-purpose flour, no self-rising flour, baking powder or yeast 3 cups cold water, Don’t use warm or hot water. Water out of the tap is fine. Filling 2 pounds ground beef, We tend to use organic, grass fed beef or if that is not available we go for one of the lower fat normal varieties, though not the lowest fat, since you need some juiciness 2 cups baby bok choy, chopped. You can also use cabbage. 0.333 cup ginger, minced 0.25 cup garlic, minced 1 cup cilantro, chopped 2 stalks green onion, 1/2 cup chopped 1.25 cups onion, chopped. We use red onion. 2 tablespoons soy sauce 1 teaspoon salt, or to your taste 1 tablespoon beef bouillon 2 tablespoons cooking oil, We had been using Canola until a kind YoWangdu blog reader named Yin made us aware that Canola is not considered very healthful anymore. We’ve been exploring different oils since then and now are trying sunflower oil for these purposes. Optional, but highly recommended 0.5 tablespoon emma or yerma, Also called Szechuan pepper. Don’t use more than the recommended amount, which will give you excellent flavor, as this spice is strong and will give you a numbing feeling if you use too much.
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Start two hours before cooking. Mix flour and water, forming a ball.2 Step 2: Knead at least 5 minutes until dough is smooth and flexible.3 Step 3: Place dough in a dish with a lid, or cover with plastic, or put in a plastic bag.4 Step 4: Let rest for 2 or more hours so that the dough will be softer when shaping the shapale.5 Step 5: Ultimately you want the dough to be soft enough to roll out and to stick together when you pinch together the edges of each shapale, and hard enough to form a smooth ball and not to stick to the rolling surface. Don’t worry too much if your dough is too hard or too soft. If too soft you can add some more flour and/or put more flour on your rolling surface. If it’s too hard, you can add more water and reknead. You don’t have to let it sit another two hours in that case.6 Step 6: Roll out the dough on a lightly floured surface with a rolling pin to about 1/8 inch thickness.7 Step 7: Use an inverted glass or cut out circles (diameter of the circles is approximately 3.5 inches, or 8 centimeters.) Set the circles of dough aside.8 Step 8: As you cut out the circles you will be left with the dough outside the circles. Pick it back up, form it into a ball and repeat rolling it out until you have nothing left.9 Step 9: Place the ground beef in a large mixing bowl. (We use a metal one.)10 Step 10: Mince the ginger and garlic and add to the beef in the bowl.11 Step 11: Chop the bok choy, cilantro, green onion, and onion and place in the mixing bowl.12 Step 12: Add the soy sauce, salt, and bouillon to the bowl.13 Step 13: Mix everything well. We use our hands to mix it but that’s up to you.14 Step 14: Place a heaping tablespoon or so of filling on one circle of dough, then place a second circle of dough on top of the first one.15 Step 15: Pinch the edges flat together very firmly — going all around the circle. This is important as you don’t want the juices to run out.16 Step 16: Then, start anywhere on the circle, fold over a small piece of the edge, and pinch it down, repeating this all around the circle. This results in a crimped, pretty edge.17 Step 17: Keep the shapale you have finished on a lightly oiled flat dish or surface, to avoid the dough sticking on to the surface. If the shapale are going to be sitting for a long time, you can place a damp cloth over them to keep them from drying out.18 Step 18: Heat 2 tablespoons of oil in a large pan until the oil is very hot and then place one layer of shapale in the pan and and lower heat to medium. You don’t want to burn the outsides before the inside is cooked.19 Step 19: Cook until golden brown on both sides, turning frequently. Cook about 6-7 minutes for each side, for a total of 12-14 minutes. The meat must cook through.20 Step 20: Be prepared to turn the fan on or to open the windows as the cooking process can be quite greasy and hot.21 Step 21: Shapale go well with something light, like our trang tsel salad.22 Step 22: For a dipping sauce, try Patak’s lime pickle mixed with some soy sauce, or Tibetan hot sauce.getsaucepan.com/r/bd1d38d9-2c70-4639-883c-d0a83855920f · Original: https://www.yowangdu.com/tibetan-food/shapale-recipe
