Description
The same as the aforementioned 'Shabaley', or its regional names (Sepen, Sepati). A staple light meal in Tibetan-Nepali restaurants where minced meat and onion filling is wrapped half-moon style in wheat dough and shallow-fried (or deep-fried) in generous oil. Like a giant version of Momo (dumplings) fried in oil; a junk, voluminous dish.
Restaurants serving Sepen (Shabaley)
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We are researching restaurants that serve this dish.
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
- Onion
- Ginger
- Soy sauce
Instructions
- [Authentic Recipe]
- [Filling]: Knead minced buffalo (or pork) with massive minced onion, ginger, soy sauce, salt, and a little broth (or water) into a juicy filling.
- [Wrap]: Roll wheat dough into palm-sized circles, wrap filling half-moon, seal edges by pressing with a fork or twisting into waves.
- [Fry]: Shallow-fry in a pan with generous oil until both sides are a beautiful, crispy golden brown.
Learn more Spice, substitutes, tips
Key spices
Ginger、Soy sauce
Substitutes at Japanese supermarkets
(Make homemade gyoza wrappers thicker, wrap minced meat and fry)
Pairing
Ultra-spicy Chili Sauce (Khursani ko Achar) / Nepali Beer
Trivia
The roasted smell of frying Sepen (Shabaley) drifts through the back alleys of Boudhanath, Kathmandu (Tibetan Buddhism holy land). A soul food for students and pilgrims where just one fills the stomach.
Eating tips & etiquette
Hold by hand and gnaw into it, slathering massive separate ultra-spicy chili paste onto the piping hot meat juices overflowing from inside—the ultimate street style.
Allergen
Wheat, Meat, Soy (Soy sauce)