Fujian-style Stuffed Bread

Ingredients

In this Fujianese adaptation, the traditional Adjarian khachapuri is transformed into a stuffed bread with a Fujianese twist. The original Georgian dish typically features a boat-shaped bread filled with cheese and topped with an egg. In the Fujianese version, the bread is stuffed with a flavorful mixture of minced pork, shrimp, and vegetables, creating a more substantial and savory filling. The spices and sauces used in the filling are also characteristic of Fujian cuisine, adding a unique flavor profile to the dish. We alse have the original recipe for Adjarian khachapuri, so you can check it out.

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• For the filling: For the filling:
• 250g (9 oz) minced pork 250g (9 oz) minced pork
• 250g (9 oz) shrimp, peeled and deveined 250g (9 oz) shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, grated 1 carrot, grated
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 2 tbsp soy sauce 2 tbsp soy sauce
• 1 tbsp oyster sauce 1 tbsp oyster sauce
• 1 tsp sesame oil 1 tsp sesame oil
• Salt and pepper to taste Salt and pepper to taste
• For the glaze: For the glaze:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt for the dough. Gradually add warm water and knead until a smooth and elastic dough forms. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
2. 2.
   In a separate bowl, combine the minced pork, shrimp, onion, garlic, carrot, red bell pepper, soy sauce, oyster sauce, sesame oil, salt, and pepper for the filling. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Punch down the risen dough and divide it into 4 equal portions. Roll out each portion into an oval shape, about 1/4 inch thick.
5. 5.
   Spoon the filling onto one half of each dough oval, leaving a border around the edges. Fold the other half of the dough over the filling and pinch the edges to seal, creating a boat-like shape.
6. 6.
   Transfer the stuffed bread to a baking sheet lined with parchment paper. Brush the surface of the bread with the beaten egg glaze.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and cooked through.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the filling to remove any grit or impurities.
• Sesame oil — Use toasted sesame oil for a more pronounced flavor in the filling.

Tips & Tricks

• If you prefer a spicier filling, add a small amount of chili paste or crushed red pepper flakes.
• Feel free to customize the filling by adding other vegetables such as mushrooms or bamboo shoots.
• Serve the Fujian-style Stuffed Bread with a side of chili sauce or soy sauce for dipping.
• Leftover stuffed bread can be reheated in the oven or toaster oven for a few minutes to regain its crispiness.
• Experiment with different types of minced meat, such as chicken or beef, for variations in flavor.

Serving advice

Serve the Fujian-style Stuffed Bread hot, straight from the oven, as the crust will be at its crispiest. Cut it into slices and enjoy it as a main course or as a delightful snack.

Presentation advice

To enhance the presentation, sprinkle some chopped green onions or cilantro on top of the stuffed bread before serving. The vibrant green color will add a pop of freshness to the dish.