Paper Pouch Recipe
Make Paper Pouch Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Finish
Method
Dough
- 1
Bloom yeast
Combine warm water (about 105–115°F / 40–46°C), warm milk, sugar, and instant yeast in a small bowl. Stir briefly and let sit 5–8 minutes until foamy.
- 2
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the 3 cups flour and 1 teaspoon salt.
- 3
Form dough
With mixer on low, pour the foamy yeast mixture into the flour, then add the softened butter and egg. Mix until the dough comes together, about 3–4 minutes. Increase speed to medium and knead 4–6 minutes until smooth and elastic. If the dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon warm water.
- 4
Filling
- 5
Prepare filling
While dough rises, combine the ricotta, mozzarella, Parmesan, chopped basil, minced garlic, lemon zest, salt, and black pepper in a bowl. Stir until evenly combined and relatively smooth. Taste and adjust seasoning; set aside in refrigerator.
Assembly & Finish
- 6
Preheat oven and prepare work surface
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Lightly flour a clean work surface with the reserved 0.2 cups flour.
- 7
Divide and shape
Punch down the risen dough and turn onto the floured surface. Divide the dough into 8 equal pieces (about 75–85 g each). Roll each piece into a roughly 6-inch disc using your hands or a rolling pin; keep a slightly thicker rim around the edge to hold filling.
- 8
- 9
Form paper pouch shape
Gather the dough border up around the filling into loose pleats as if forming a small purse: pinch and fold the edge at intervals, pulling the dough slightly upward and over so the filling is mostly covered but a small opening (1/2–1 inch) remains at the top — like a paper pouch. Pinch seams firmly to seal; the top can be left slightly open for the filling to peek through. Place seam-side down on the prepared sheet, spacing 1–1.5 inches apart.
- 10
- 11
Second rise
Let shaped pouches rest for 15–20 minutes while the oven finishes preheating; they will puff slightly.
- 12
- 13
Finish and serve
Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. These 'paper pouches' are best eaten the day of baking; reheat gently in a 325°F (160°C) oven for 6–8 minutes to refresh.
