Chicken- Kale Pockets

Ingredients:
For dough:
500 gm unbleached flour
1 Tbsp. dry yeast
300 ml warm water (42 C)
1 tsp. granulated sugar
1/2 tsp salt
 
For the filling:
2 cloves of minced garlic
1tsp. ginger paste (or minced fresh ginger)
1C rinsed/chopped firmly packed kale
1 C cooked seasoned shredded chicken (I used left- over rotisserie chicken whites)
4 slice low sodium bacon (optionally turkey bacon)
3 springs of green onion
3 Tbsp. buffalo wings sauce
 
Making the dough:
Mix water, sugar and yeast in a bowl, add flour gradually and add salt at the very end
Form a dough cover airtight place in a warm spot. let the dough rise for an hour.

Making the filling:
Sautee garlic and ginger briefly.
Add chopped kale and bacon bits keep sautéing on medium heat until vegetable gets soft
Add shredded chicken keep sauteing for a minute or two.
Add chopped onion springs
Add buffalo sauce and set aside.

 Making the chicken pockets:
Preheat the oven for 385 F
Sprinkle a flour on to a wood surface
Transfer raised dough on to wood surface
Knead the dough form a ball, divide into 12 small balls
Roll out each dough 8-inch diameter small circles
Divide chicken fillings into 12 pieces
Place each filling onto dough circles and close it pinching the bottom part form a round pockets
Place each pocket on the cooking sheet
Bake chicken buns for 20 minutes.

Toppings:
1/2 C minced parsley
3 cloves of minced garlic
1/3 stick of melted butter
Brush the chicken buns with butter toppings
Serve immediately with tomato/ okra soup 
 
 
 
 
 4/3/2023
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