Hakka-style Stuffed Flatbread

Ingredients

In this adaptation of the Samarkand non from Uzbek cuisine to Hakka cuisine, we incorporate Hakka flavors and ingredients to create a unique twist. The original recipe is transformed by using Hakka spices and seasonings, such as soy sauce and five-spice powder, to enhance the flavors. Additionally, we modify the filling by adding Hakka-style minced meat and vegetables, giving the dish a distinct Hakka touch. We alse have the original recipe for Samarkand non, so you can check it out.

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 250g minced meat (pork or chicken) 250g minced meat (pork or chicken)
• 1/2 cup finely chopped cabbage 1/2 cup finely chopped cabbage
• 1/4 cup finely chopped carrots 1/4 cup finely chopped carrots
• 1/4 cup finely chopped onions 1/4 cup finely chopped onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt for the flatbread. Gradually add warm water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced meat, cabbage, carrots, onions, garlic, soy sauce, five-spice powder, salt, and pepper for the filling. Ensure the ingredients are well combined.
3. 3.
   Divide the dough into small balls and roll each ball into a thin circle.
4. 4.
   Place a spoonful of the filling mixture onto one half of the dough circle. Fold the other half over the filling and press the edges to seal.
5. 5.
   Heat a non-stick pan over medium heat and brush it with vegetable oil. Cook the stuffed flatbread on both sides until golden brown and cooked through, approximately 3-4 minutes per side.
6. 6.
   Repeat the process with the remaining dough and filling.
7. 7.
   Serve the Hakka-style Stuffed Flatbread hot and enjoy!

Treat your ingredients with care...

• Minced meat — Ensure the meat is well-cooked to avoid any food safety concerns.
• Cabbage — Finely chop the cabbage to ensure it cooks evenly and blends well with the other ingredients.
• Five-spice powder — Adjust the amount according to your preference for the aromatic flavors.

Tips & Tricks

• Experiment with different fillings such as mushrooms, bell peppers, or water chestnuts for added texture and flavor.
• Serve the Hakka-style Stuffed Flatbread with a side of chili sauce or soy sauce for dipping.
• If you prefer a spicier version, add a dash of chili flakes or hot sauce to the filling mixture.
• Make a larger batch of the flatbread and freeze the extras for later use.
• For a vegetarian option, substitute the minced meat with tofu or textured vegetable protein (TVP).

Serving advice

Serve the Hakka-style Stuffed Flatbread as a main course accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the Hakka-style Stuffed Flatbread on a platter, garnished with fresh herbs such as cilantro or green onions. The golden-brown color of the flatbread will be visually appealing, and the aroma of the filling will entice your guests.