Hand Held Shop Recipe
Make Hand Held Shop 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 / Wrapper
Savory Filling (Pulled Chicken & Veg)
Assembly & Finish
Method
Dough / Wrapper
- 1
Make and rest dough
Whisk the warm water, instant yeast, and sugar in a small bowl; let sit 5 minutes until foamy. In a large bowl combine flour and salt. Add the yeast mixture and 2 tablespoons vegetable oil. Stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If too sticky, add up to 2 tablespoons extra flour. Form into a ball and place in a lightly oiled bowl, cover with plastic wrap or a towel and let rest in a warm spot 45–60 minutes until doubled.
- 2
Divide and roll
Punch down dough and turn onto a work surface. Divide into 8 equal pieces for hand-held size. Cover pieces with a towel and let rest 10 minutes. Working with one piece at a time, roll into a 5–6 inch round about 1/8" thick. Keep rolled rounds covered until ready to assemble to prevent drying.
- 3
Optional quick pan-seal
For a slightly crisp exterior, heat a nonstick skillet over medium heat and cook each rolled wrapper 20–30 seconds per side without oil — just long enough to set but not brown. Stack and cover to keep pliable.
Savory Filling (Pulled Chicken & Veg)
- 4
Poach and shred chicken
Place chicken thighs and chicken broth in a small pot. Bring to a simmer over medium heat, then reduce to low and simmer gently 12–15 minutes until cooked through (internal temp 165°F / 74°C). Remove chicken to a cutting board and shred with two forks. Reserve about 1 cup of the cooking broth.
- 5
Flavor the chicken
In a medium skillet heat 1 tablespoon neutral oil over medium. Add minced garlic and grated ginger and sauté 30 seconds until fragrant. Add shredded chicken, 2 tablespoons soy sauce, 1 tablespoon hoisin, sesame oil, and 1/2 cup reserved broth. Stir and cook 2–3 minutes until the chicken absorbs seasoning and the moisture reduces slightly. Adjust salt and pepper to taste (use up to 1/2 tsp salt and 1 tsp black pepper total). Remove from heat.
- 6
Sauté vegetables
In the same skillet (wipe if needed), heat 1 tablespoon neutral oil over medium-high. Add shredded carrot and cabbage and sauté 2–3 minutes until just wilted but still a bit crisp. Add sliced green onions, toss 30 seconds. Return the seasoned shredded chicken to the skillet, combine thoroughly and remove from heat. Taste and adjust seasoning; the filling should be fairly well seasoned because it sits inside the dough.
Assembly & Finish
- 7
Assemble hand-helds
Place a wrapper on a work surface. Spoon about 3–4 tablespoons of the warm filling into the center, leaving a 1/2" border. Fold the dough up over the filling like an envelope or fold in half and pinch edges to seal, pressing firmly to remove large air pockets. If needed, brush the edge with a little water to help seal. Repeat with remaining wrappers and filling.
- 8
Cook (pan-fry then steam) for a golden, tender finish
Heat a nonstick skillet over medium heat and add 1 tablespoon oil. Place hand-helds seam-side down and cook 2–3 minutes until bottom is golden brown. Carefully add 1/4 cup water to the pan and immediately cover with a lid to steam; cook 3–4 minutes until the dough is cooked through and the water has evaporated. Remove lid and continue to cook 30–60 seconds to re-crisp the bottom.
- 9
Brush and finish
Transfer cooked hand-helds to a rack or plate. Brush the tops with softened butter or oil and sprinkle sesame seeds if using. Serve warm with spicy mayo or your preferred dipping sauce and lime wedges on the side.
- 10
Make ahead & storing
Filled but uncooked hand-helds can be frozen on a tray until solid, then bagged for up to 1 month. Cook from frozen adding a few extra minutes to the steaming stage. Cooked leftovers keep refrigerated 3–4 days; reheat in a skillet or oven to restore crispness.