Asian Hot Pockets

Confession: this is my first time working with rice paper and I was a little intimidated. BUT! It’s not as intimidating as it looks or sounds. Plus, I think pan seared rice flour hot pockets are my new favorite flavor — I think Faye ate 2 whole hot pockets for this dinner! We had it with steamed broccoli (surprisingly, an Ellis baby favorite). The beauty of these is I think just about any form of protein would work — paneer (i actually really want to try them this way), ground chicken, or in this case, ground buff. Plus it’s a fun way to use up those yummy red carrots during gajar season. And honestly — Brodie said that the dipping sauce was the star of the show.

Asian Hot Pockets

1.5 hours - serves 4-6

HOT POCKET INGREDIENTS

1 kg ground protein of some kind (crumbled paneer or raw chicken/mutton/buff kheema)

4 chopped green onions

1 carrot, minced

200 grams minced mushrooms

1 cup minced cabbage

1 bulb garlic, minced (about 10-12 cloves)

1/4 cup soy sauce

2 tbs sesame oil

2 eggs

1/2 tsp ground black pepper

2 packages of rice paper

DIM SUM DIPPING SAUCE

1/4 cup soy sauce

1/4 rice vinegar

1-2 tbs honey

2 tbs sesame oil

  1. In a large bowl, mix together all of the hot pocket ingredients together in a large bowl (except the rice paper). Set aside for an hour minimum to marinate.

  2. When you’re ready to make the hot pockets, follow the instructions for softening the rice papers. In the middle of a softened rice paper, place about 1/4 cup of the filling in the middle. bring one side of the paper over the filling, tightly. Then place the right and left sides of the filling tightly over the filling. Finally, roll the remaining side over the filling so as to create a rectangular pocket. Complete the process again with another softened rice paper.

  3. In a preheated medium - high pan, add a couple tablespoons of oil (coconut oil, avocado, or ghee are recommended as they have a high smoke point). Once the oil is heated through, place 3-4 of the hot pockets (depending on the size of your pan) and pan fry for 2-4 minutes on each side until golden.

  4. Meanwhile, in a separate bowl, mix together the dim sum dipping sauce.

  5. Serve the hot pockets warm with the dim sum dipping sauce!

These would pair really well with my Refreshing Asia Chopped Salad!

Chicken, Expat Living, Gluten Free, Healthy, Photography, Recipes, Main Dish, Asian Inspired FoodCaroline Ellisasian inspired food, asian recipe, south asian life, expat life, asian hot pocket, rice paper recipe, asian rice paper, asian rice paper recipe, buffalo recipe, buffalo, soy sauce, expat cook, expat cooking, expat, expat livingComment