Prep 2 hrs
Cook 30 mins
Whenever we get close to the end of a paycheck our meals become more cheap and oft times more original because we have to use whatever we have on hand. We made this up last night and I will certainly be making it a part of our regular menu. I served it with gravy and had steamed zucchini and yellow squash on the side. The dough I chose was a harder, crusty type of bread. The type that keeps all the filling inside. I don't know how different kinds of dough will turn out with this. You can also use different fillings. I added corn to a couple of mine and it was delicious. I really want to try replacing the onion with lipton onion soup mix. Note: I made 6 dumplings with mine but dough can easily make 8
- 1 1⁄2 cups lukewarm water
- 5 teaspoons granulated yeast (2 packets)
- 5 teaspoons sea salt or 5 teaspoons kosher salt
- 3 1⁄4 cups flour
- 1 lb hamburger
- 4 potatoes
- 1⁄2 onion
- season salt
- cheese slice
- Dough: Mix yeast together with warm water.
- Mix in salt; add all the flour.
- Stir until everything is blended.
- Cover and let rise in a warm place 2 hours.
- Filling: Brown hamburger in skillet. Drain and set aside.
- Chop potatoes and onions into small pieces.
- Fry onion and potatoes with season salts with oil in skillet.
- Once the oil starts to burn off add hamburger and cook until done.
- Preheat oven to 450 degrees.
- After the dough has risen, divide it into half, then half again. If those are still too big, divide them down further.
- Stretch a section of dough out about the size of a hand. Be careful not to rip it.
- Place a few small scoops of hamburger/potato/onion mix in the middle.
- Place a piece of cheese on top.
- Fold up the edges of the dough until pinched shut on top.
- Grease pan and bake for about 30 minutes or until dough turns golden brown.
This was awesome. I doubled the recipe and had good results. The pouches were very easy to make and the dough handled beautifully. I had better results with my second batch, when I made sure my oven was completely heated and I added seven minutes to the cooking time for more color. What a wonderful, useful recipe. I plan to use this dough to create pouches for different fillings from various leftovers.
Thank you, thank you, thank you! My husband is a truck driver and he LOVES it when I make these, because he loves taking them cold in the truck. I wasn't sold the first time I made them, the cheese seemed to get lost in the crust and the bread was very tough and chewy, but since then, I make the dough using a plain white bread recipe in my breadmaker and do 2 slices of cheese, one on top of the filling and one underneath. I made these again yesterday and tried the onion soup mix instead of the onion and like it even better! I just put in the mix and 2 cups of water before mixing the beef back in and it makes them very moist and gravy-y, but not so much that they leak. Thanks again for the recipe!