INSTRUCTIONS:
1 ) In a large mixing bowl put 2 cups of all-purpose flour, 1 tsp instant dry yeast, 1 Tbsp of sugar, 1/2 of warm milk, 1 large egg whisked, 3 Tbsp unsalted butter, and 1 Tsp of salt.
2 ) Whisk the whole ingredients until the dough is smooth and well combined (around 5-8 minutes). Cover it with plastic wrap and let it sit for one or 1.5 hours in a warm place.
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FOR THE FILLING:
1 ) In a skillet put 2 Tbsp of oil, one chopped onion and cook over medium heat, then add one grated carrot, one stalk green onion chopped, stir the whole a little bit and then season it with salt, pepper, chili flakes, parsley, turmeric, to taste.
2 ) Add around 1 cup of cooked and shredded chicken breast, one Tbsp of plain flour and stir it a little bit, then add 1 cup of milk and let it cook to dry out liquids in the skillet and set it aside to cool down.
3 ) Now, let’s get back to our dough and knead it for a few times, just a little bit to form a nice ball that we’ll divide into 10 pieces. but before to start kneading, make sure to sprinkle around one tbsp of flour over the dough, so it’ll not steak on your hands.
4 ) Once you’ve cut the dough ball into ten little balls, flatten each ball into an oval shape using a rolling pin.
5 ) Put the filling on the dough and around 1 Tbsp of shredded cheese, then wrap it back similar to an egg roll. do the same to each of the dough balls and put them all in a baking pan and then let them covered in a warm place for 30 minutes to rise up.
5 ) Uncover the pan, and use around 1 Tbsp of a whisked egg to glaze the rolls.
Optional: sprinkle sesame seeds or parsley over the dough if you like it.
6 ) Bake for 20 mins at 160°F or at 180°C for 25 – 30. Take out and serve warm!
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