Description
A giant 'fried meat pie' or 'fried giant dumpling' hugely popular in the Tibetan cultural sphere (like around Boudhanath in Kathmandu). A highly satisfying street food where a juicy filling of minced meat (buffalo/pork), scallion, and ginger is wrapped half-moon style in chewy wheat dough and deep-fried crispy golden brown.
Restaurants serving Shabaley
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Minced buffalo/pork
- Scallion
- Ginger
- Soy sauce
Instructions
- [Authentic Recipe]
- [Dough]: Knead flour, water, and a dash of salt; rest until smooth.
- [Filling]: Thoroughly knead minced buffalo (or pork) with minced scallion, ginger, soy sauce, salt, and a little water until sticky (water is the secret to juiciness).
- [Wrap & Fry]: Roll dough round, top generously with filling, fold half-moon, and seal by beautifully twisting the edges. Deep-fry until both sides are crispy.
Learn more Spice, substitutes, tips
Key spices
Ginger、Soy sauce
Substitutes at Japanese supermarkets
JP Gyoza wrappers are too thin; make homemade dough with bread/cake flour
Pairing
Ultra-spicy Chili Sauce / Butter Tea(Suja)
Trivia
'Tibetan Empanada' (or Chebureki). Spread from Tibetan refugee communities in Nepal, now a staple fast food Kathmandu youth buy and eat on their way home from school.
Eating tips & etiquette
[Burn Warning]: Biting into it freshly fried makes piping hot meat juices explode out. In Nepal, they slather this Shabaley in bright red, ultra-spicy chili sauce (Khursani ko Achar) and gnaw it while panting.
Allergen
Wheat, Meat, Soy (Soy sauce)