Asian-style pogachen

Ingredients for 1 servings:

• 350 g wheat flour
• 50 g buckwheat flour
• 200 ml milk
• 100 ml oil
• 1 egg(s)
• 1 packet of baking powder
• 1 ½ tsp salt
• ½ tsp sugar
• 2 tbsp sesame seeds
• 400 g minced beef or poultry
• 1 Chinese cabbage
• 2 large carrots
• 1 large onion(s)
• 3 garlic cloves
• 1 piece(s) ginger root
• salt and pepper
• curry powder
• Chinese spice
• Cayenne pepper
• sesame oil
• 1 dash of soy sauce
• 1 cup of sour cream, approx. 200 g
• 1 cup of crème fraîche, approx. 150 g
• 1 dash of soy sauce
• some maple syrup
• some sesame oil
• salt and pepper
• some chili flakes
• curry powder
• Chinese spice
• Cayenne pepper
• dashes lemon juice
• 1 egg yolk
• some sesame seeds for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

makes 6 pastries

Combine the flour with the remaining dough ingredients and knead until a smooth dough forms. Add more flour (preferably wheat flour) if needed. Let the dough rest briefly. For the minced meat filling, wash the Chinese cabbage thoroughly and cut into small pieces. Wash the carrots, or peel them and cut them into sticks. Peel or peel and chop the onions, garlic, and ginger. Heat a little sesame oil in a pan and fry the minced meat until crumbly. In a saucepan or deep frying pan, sauté the onions, garlic, and ginger with a little sesame oil. Add the carrot sticks and sauté. Once the carrots have softened, add the chopped Chinese cabbage and continue to sauté, stirring, until the Chinese cabbage collapses. Add the crumbly fried minced meat to the vegetable pan. Season everything with salt and pepper, curry powder, Chinese spice, cayenne pepper, and a dash of soy sauce. Continue sautéing over low heat until most of the liquid has evaporated. Let the filling cool. Knead the dough again and divide into six roughly equal pieces. Knead the dough pieces again and form into balls. For the dip, mix the sour cream and crème fraîche and roll each dough ball out into a round shape with a rolling pin. Spread a generous portion of the cooled minced meat mixture over the rolled out dough, fold each dough piece over, and press the edges firmly. Make sure the dough pieces are completely closed (the dough can be a bit difficult to press together). Place the pogaschen on a baking sheet lined with baking paper, brush with beaten egg yolk, and sprinkle with a few sesame seeds. Bake in a preheated oven at 180°C fan/convection oven or 200°C conventional/top/bottom heat on the middle rack until golden brown. Season to taste with salt, pepper, spices, and the remaining ingredients. A squeeze of lemon juice can be added for a finishing touch.