Handhelds Recipe

Make the dough

In a large bowl whisk together 3 cups flour, 2 tsp instant yeast, 1 tbsp sugar and 1 tsp salt. Make a well and add 1 cup warm water (about 105–110°F) and 2 tbsp olive oil. Stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is very sticky, add up to 2 tbsp more flour a tablespoon at a time.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 hour.

After rising, gently deflate dough and divide into 6 equal pieces (about 3–4 oz each). Shape into rounds, cover and let rest 10 minutes before rolling.

Cook and shred the chicken

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add 1/2 cup chopped onion and sauté 3 minutes until soft and translucent.

Add 1 lb chicken thighs to the skillet and sprinkle with 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Pour in 1 cup chicken broth, bring to a simmer, then reduce heat to low, cover and simmer 12–15 minutes until chicken is cooked through (internal temp 165°F).

Remove chicken to a plate and shred with two forks. Return shredded chicken to pan and simmer uncovered 2–3 minutes to concentrate flavors and reduce excess liquid. Taste and adjust seasoning. Stir in 1 tsp optional hot sauce if using. Remove from heat and keep warm.

In a medium bowl combine 2 cups thinly sliced cabbage and 1/2 cup grated carrot.

Whisk together 2 tbsp apple cider vinegar, 2 tbsp mayonnaise, 1 tsp sugar and 1/4 tsp salt. Toss dressing with cabbage mixture and let sit at least 10 minutes to soften and meld flavors. Refrigerate until assembly if not using immediately.

Shape and fill handhelds

On a lightly floured surface roll each rested dough round into a 5–6 inch oval about 1/8–1/4 inch thick. Place about 1/4 to 1/3 cup shredded chicken along the center of each oval, leaving a 1/2 inch border.

Top chicken with 2–3 tbsp tangy slaw if using. Fold one long side over the filling and press edges to seal; you can pinch or use a little water to help seal. Tuck ends under to form a compact handheld pocket.

Pan-fry and finish

Heat a large skillet over medium heat and add 2 tsp vegetable oil. Place handhelds seam-side down and cook 3–4 minutes until golden brown, then flip and cook 2–3 more minutes until golden and the dough is cooked through. Reduce heat if outsides brown too quickly.

Brush hot handhelds with 2 tbsp melted butter. Serve warm. Handhelds keep loosely covered at room temperature for up to 2 hours or refrigerated up to 2 days (reheat in oven or skillet).