Masnica with a Canadian Chinese Twist

Ingredients

In this Canadian Chinese adaptation of Masnica, the traditional Bosnian pastry is filled with a mixture of marinated chicken, crunchy vegetables, and a tangy hoisin sauce. This adds a bold and vibrant flavor profile to the dish, giving it a unique twist that combines the best of Bosnian and Canadian Chinese cuisines. We alse have the original recipe for Masnica, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 chicken breast, thinly sliced 1 chicken breast, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/2 cup (75g) julienned carrots 1/2 cup (75g) julienned carrots
• 1/2 cup (75g) julienned bell peppers 1/2 cup (75g) julienned bell peppers
• 1/2 cup (75g) julienned onions 1/2 cup (75g) julienned onions
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, marinate the chicken breast slices in soy sauce, hoisin sauce, and cornstarch for 15 minutes.
3. 3.
   Heat a tablespoon of vegetable oil in a pan over medium heat. Add the marinated chicken and cook until fully cooked and slightly browned. Remove from heat and set aside.
4. 4.
   Roll out the dough into a thin rectangle on a lightly floured surface. Cut the dough into smaller rectangles, approximately 4x6 inches in size.
5. 5.
   Place a spoonful of the cooked chicken, julienned carrots, bell peppers, onions, and green onions onto each rectangle of dough. Fold the dough over the filling and seal the edges by pressing with a fork.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the Masnica rolls until golden brown and crispy on both sides. Remove from the oil and drain on a paper towel-lined plate.
7. 7.
   Serve the Masnica rolls hot and crispy, with additional hoisin sauce for dipping if desired.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is thinly sliced to ensure even cooking and tenderness.
• Hoisin sauce — Adjust the amount of hoisin sauce according to your taste preference for sweetness and tanginess.
• All-purpose flour — Use a good quality all-purpose flour for the pastry to achieve a flaky and tender texture.

Tips & Tricks

• To save time, you can prepare the dough in advance and refrigerate it until ready to use.
• Experiment with different vegetable fillings such as mushrooms, bean sprouts, or water chestnuts for added texture and flavor.
• Serve the Masnica rolls with a side of sweet chili sauce for an extra kick of flavor.
• If you prefer a healthier option, you can bake the Masnica rolls in the oven instead of frying them.
• Make sure the oil is hot enough before frying the rolls to ensure a crispy exterior.

Serving advice

Serve the Masnica rolls as an appetizer or a light meal. They can be enjoyed on their own or with a side of steamed rice or noodles.

Presentation advice

Arrange the Masnica rolls on a platter, garnished with sliced green onions and a drizzle of hoisin sauce. Serve them hot to showcase their crispy golden exterior.