Discover the timeless appeal of Grandma’s Century-Old Fried Dough Pockets, a recipe passed down through generations that combines simple ingredients into something extraordinarily comforting and delicious. This dish features a crispy fried dough filled with a savory mixture of green onions and chopped boiled eggs, making it a perfect snack or side dish that’s both filling and flavorful.
Why This Recipe Is a Family Favorite:
- Hearty and Satisfying: The combination of rich dough and a hearty filling makes these pockets a substantial treat.
- Versatile: Serve them as a snack, breakfast, or alongside a main meal; they’re incredibly versatile.
- Customizable: Easily adapt the fillings to include other ingredients like cheese, herbs, or different types of onions for a new flavor experience each time.
Ingredients:
- 750 g of wheat flour
- 1 teaspoon of salt (plus extra for seasoning)
- 600 ml of water
- 1 cup (200 ml) of melted butter
- Vegetable oil (for deep frying)
- 1 bunch of green onions, finely chopped
- 6-7 boiled eggs, chopped
- Salt and pepper, to taste
Instructions:
- Make the Dough:
- In a large mixing bowl, combine the wheat flour and 1 teaspoon of salt.
- Gradually add the water to the flour while mixing, until a soft dough forms. You may need slightly more or less water, so adjust as necessary.
- Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes.
- Incorporate the melted butter into the dough, continuing to knead until the dough is smooth and glossy. Let the dough rest for about 30 minutes.
- Prepare the Filling:
- In a medium bowl, mix the finely chopped green onions and chopped boiled eggs. Season with salt and pepper to taste.
- Form the Pockets:
- Divide the dough into small balls, about the size of a golf ball.
- On a floured surface, roll out each ball into a circle, roughly 5-6 inches in diameter.
- Place a portion of the egg and onion mixture in the center of each rolled-out dough circle.
- Fold the dough over the filling to create a half-moon shape. Seal the edges by crimping with a fork or by pinching them together, ensuring they are well sealed to prevent leaking during frying.
- Fry the Dough Pockets:
- Heat a deep pan of vegetable oil to 350°F (175°C) — the oil should be deep enough for the pockets to float.
- Carefully place the dough pockets into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Do not overcrowd the pan.
- Remove the fried pockets with a slotted spoon and drain on paper towels to remove excess oil.
- Serve:
- Serve the fried dough pockets hot. They can be enjoyed on their own or with a side of creamy dipping sauce or a fresh salad.
Serving Suggestions:
These fried dough pockets are a versatile dish that can be served at any time of the day. They are particularly great for breakfast or brunch, served alongside fresh vegetables or a light yogurt dip. For a heartier meal, pair them with a robust salad or soup.
Enjoy reliving a piece of family history with each bite of these delicious, crispy pockets, a testament to the simple, satisfying cooking of past generations.