Nepalese > Sha Phaleys

Sha Phaley with Cabbage and Carrots Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
- 20 pieces of Sha Phaley wrappers

Special equipment needed:
- Rolling pin
- Large skillet

Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, shredded cabbage, shredded carrots, chopped scallions, chopped cilantro, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix well.
2. Take a Sha Phaley wrapper and place a spoonful of the beef mixture in the center.
3. Fold the wrapper in half to create a half-moon shape and seal the edges by pressing them together.
4. Use a rolling pin to flatten the Sha Phaley to about 1/4 inch thickness.
5. Heat a large skillet over medium-high heat and add a tablespoon of oil.
6. Place the Sha Phaley in the skillet and cook for 2-3 minutes on each side until golden brown and crispy.
7. Repeat with the remaining Sha Phaley.


Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 20 Sha Phaley

Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 2g
Cholesterol: 25mg
Sodium: 270mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 1g
Protein: 8g

Substitutions for ingredients:
- Ground pork or chicken can be used instead of ground beef.
- Shredded zucchini or bell peppers can be used instead of cabbage and carrots.
- Oyster sauce can be used instead of soy sauce.

Variations:
- Add chopped mushrooms or water chestnuts to the beef mixture for extra texture.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and chili flakes.
- Make mini Sha Phaley by using smaller wrappers and less filling.

Tips and tricks:
- Make sure to seal the edges of the Sha Phaley well to prevent the filling from leaking out during cooking.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the Sha Phaley from sticking.
- Don't overcrowd the skillet when cooking the Sha Phaley to ensure they cook evenly.

Storage instructions:
Store leftover Sha Phaley in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat Sha Phaley in a toaster oven or oven at 350°F for 5-7 minutes until heated through and crispy.

Presentation ideas:
Arrange the Sha Phaley on a platter and garnish with chopped cilantro and sliced scallions.

Garnishes:
Chopped cilantro and sliced scallions

Pairings:
Serve Sha Phaley with a side of steamed rice and a vegetable stir-fry.

Suggested side dishes:
Steamed rice and vegetable stir-fry

Troubleshooting advice:
- If the Sha Phaley are sticking to the skillet, add more oil to the pan.
- If the Sha Phaley are not crispy enough, increase the heat and cook for a few more minutes on each side.

Food safety advice:
Make sure to cook the Sha Phaley to an internal temperature of 160°F to ensure that the ground beef is fully cooked.

Food history:
Sha Phaley is a traditional Tibetan dish that is similar to a fried dumpling. It is often served as a snack or appetizer.

Flavor profiles:
The Sha Phaley is savory and crispy on the outside, with a flavorful filling of ground beef, cabbage, and carrots.

Serving suggestions:
Serve Sha Phaley as an appetizer or snack, or as part of a larger meal.

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Region: Nepali

Taste: Spicy, Tangy, Savory, Aromatic