Hot Pockets Of The Day (g.f.) Recipe
Make Hot Pockets Of The Day (g.f.) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gluten-free dough
Filling — Hot Pocket of the Day (tomato, mozzarella & basil example)
Assembly & finish
Method
Gluten-free dough
- 1
Activate yeast
In a small bowl, combine warm water (approx. 100–110°F / 38–43°C), warm milk and sugar. Stir briefly and sprinkle the instant yeast on top. Let sit 5–7 minutes until foamy. If not foamy, the yeast may be inactive—start again with fresh yeast.
- 2
Mix dry ingredients
In a large bowl whisk together gluten-free flour, xanthan gum (if using), and salt.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients. Add the foamy yeast mixture, olive oil and beaten egg. Stir with a spatula until a soft, slightly sticky dough forms. If dough feels too dry, add up to 1 tablespoon warm milk; if too wet, add 1 tablespoon flour. The dough should hold together and be workable.
- 4
Filling — Hot Pocket of the Day (tomato, mozzarella & basil example)
- 5
Prepare tomato filling
Slice the tomato thinly and place slices on paper towels. Sprinkle the tomato with 1 teaspoon cornstarch and additional pinch of salt; let sit 5 minutes to draw out and absorb excess moisture, then gently pat dry. This prevents soggy pockets.
- 6
Combine filling
In a small bowl toss the drained tomato slices with minced garlic, 1 teaspoon olive oil, torn basil leaves, salt and pepper. Add the mozzarella pieces and gently combine. Taste and adjust seasoning.
Assembly & finish
- 7
Preheat and prepare
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Lightly dust a work surface with cornstarch or gluten-free flour.
- 8
Portion dough
Turn the rested dough onto the dusted surface. Divide the dough into 4 equal pieces for lunch-sized pockets (or 6 for smaller). Roll each piece into a roughly 6 x 4 inch oval, about 1/8–1/4 inch thick.
- 9
Fill and seal
Place about 2–3 tablespoons of the tomato-mozzarella filling on one half of each oval, leaving a 1/2 inch border. Brush the border with a little water or egg wash. Fold the dough over the filling to form a pocket. Press edges firmly to seal, then crimp with a fork to secure. Use a small knife to make two small slits on top of each pocket to vent steam.
- 10
Egg wash & season
Place pockets on the prepared baking sheet. Brush tops with egg wash (or milk/water for dairy-free) and sprinkle sesame seeds or everything seasoning if using.
- 11
- 12
Rest & serve
Remove from oven and let the hot pockets rest 5 minutes to allow filling to set (very important to avoid burning when biting). Serve warm with a side of marinara or your preferred dip.