Dough Pockets with Turkey Breast and Bell Pepper

Ingredients

• 10 g yeast (0.25 cube)
• 200 g wheat flour (Type 550)
• 20 g yogurt butter (1 heaping tablespoon; room temperature)
• Salt
• 170 g turkey breast fillet
• 200 g red bell pepper (1 red bell pepper)
• 1 Garlic clove
• 1.5 tsp rapeseed oil
• 20 g peanut butter (1 heaping tablespoon)
• 1 tbsp Japanese soy sauce
• 2 tsp sambal oelek
• 1.5 tsp cane sugar
• 500 g cucumber salad (1 cucumber salad)
• 1 tsp apple cider vinegar

Instructions

1. 1.

   Add 100 ml lukewarm water to a small bowl. Break in the yeast, stir thoroughly and cover for 10 minutes.

2. 2.

   Place flour in a mixing bowl, press a depression in the center. Divide yogurt butter into small pieces with a teaspoon, place on the edge of the flour and sprinkle 1/2 tsp salt over it.

3. 3.

   Pour the yeast mixture into the depression and knead everything with the dough hooks of a hand mixer until smooth and glossy. Cover with a kitchen towel and let rise in a warm spot for about 40 minutes.

4. 4.

   Meanwhile rinse the turkey breast fillet, pat dry with paper towels and finely dice. Then chop even finer with a large knife.

5. 5.

   Halve the bell pepper, deseed, wash and first cut into thin strips, then into roughly 5 mm cubes. Peel and finely mince the garlic.

6. 6.

   Heat 1 tsp rapeseed oil in a pan. Sauté the minced meat over medium heat for about 2 minutes while stirring.

7. 7.

   Add the pepper and garlic, cook for another 3 minutes on medium heat. Stir in peanut butter, soy sauce, 1 tsp sambal oelek and 1 tsp sugar. Continue cooking until the liquid has evaporated. Remove from heat, transfer to a bowl and let cool.

8. 8.

   Place the yeast dough onto a lightly floured work surface and knead by hand for about 2 minutes. Shape into a roll and divide into 8 portions.

9. 9.

   Roll each portion into a circle (about 9 cm diameter). Place 1/8 of the pepper‑meat mixture in the center, fold the dough over the filling, press the edges firmly together and let the pockets rise covered on lightly floured ground for about 10 minutes.

10. 10.

    Fill a wide pot with water to a height of about 2 cm, bring to a boil. Brush a steamer basket with remaining oil, place the dough pockets seam side up in the basket. Set the basket into the pot and steam covered over medium heat for about 25 minutes.

11. 11.

    Meanwhile wash, trim and halve the cucumber lengthwise.

12. 12.

    Remove the seeds from the cucumber halves with a teaspoon, put them in a mixing bowl and puree with an immersion blender.

13. 13.

    Cut the cucumber into roughly 5 mm cubes. Mix with the puréed seeds, remaining sambal oelek, remaining sugar and vinegar.

14. 14.

    Let the dough pockets cool if needed. Season the cucumber sauce with salt. For transport place the pockets between two layers of parchment paper in a large airtight container (about 2 L capacity). Pour the cucumber sauce into a screw‑top jar and serve alongside the pockets.