Elizabeth Johnsen

Dough

• Place flour in a large bowl. Slowly add the water in a thin stream until the mixture creates little flakes. Once you see the flakes, hand knead the dough until it forms a ball. Cover and set aside

Filling

• Take the noodles out of the package and let soak in a bowl with hot water. When they are soft, chop up and add to the ground beef mixture.
• Finely mince the green onion and ginger. Add to the ground beef and mix with the sauces, salt, and pepper.
• Crack an egg into the mixture and mix together until the egg emulsifies.
• Chop the onion and add last (I've added right away, but the recipe says that if you overmix it and add right away the beef will be tough)

Cut the dough

• Roll the dough into a long log, 1 in thick. Cut into 1 1/8 in pieces using a knife or pastry cutter. Each piece should resemble a large marshmallow.
• Create small flat discs by flattening the marshmallow shaped dough with the palm of your hand.
• Lightly flour a surface and roll out each piece using a wooden dowel or rolling pin. (There is a specific method for rolling these out, but they can be rolled out normally as well.)

Rolling the dough

• Grip the 2 o'clock end of the disc and position your wooden dowel perpendicular to the 6 o'clock position. This is your starting position
• Rock the wooden dowel by rolling up towards the middle of the disc, and stopping before meeting the middle.
• During the peak of the roll-up, reposition your grip to 12 o'clock. Roll down and then turn the disc so your grip is back to the starting position
• Continue this rocking motion until you have a round pancake with evenly thin edges, and about 5 1/2 inches in diameter. Repeat on remaining pieces. Use more flour as needed.
• There is a video on the Our Kitchen Tales website that is very helpful. Basically you are rolling the dough out, but turning it as you do so so all the edges get rolled out and the middle is slightly thicker

Make the meat pocket

• Pick up one of the rolled out discs, and hold it in the palm of your hand. Scoop in about 4-5 tbsp of the meat mixture into the middle of the disc
• Use your thumb and fingers to make a small pleat, and crimp (video also on the website) Repeat until all the edges are crimped together, creating a bun-like shape.
• Flip the oocket on a floured surface, seam side down. Press with your palm to flatten and shape into a circular pie. (Our Kitchen Tales says "gently", but Clair whacks them)
• Set burner to medium/medium low heat. Add 2 tbsp oil to a 12-in nonstick pan. Add the pockets to the pan, seam side down. You should be able to fit about 5 pockets in the pan.
• Cover with lid and pan-fry for 5 minutes. Remove the lid, flip the pockets, and fry for an additional 3 minutes, uncovered. Remove and eat!!

• Brown sausage in skillet, add onion, salt and pepper, tomatoes. Cook until tomatoes are soft. Add herb stuffing.
• Grease a 13"x9" glass casserole dish. Pour the sausage mixture into dish.
• Mix the flour, milk, salt, and eggs in a bowl. Beat until smooth. Pour the pudding mix on top of the sausage. Put melted butter on top.
• Bake at 400° for about 15 minutes then lower to 350° until pudding is brown on top. Do not use self-rising flour.