Hidden Treasures Ranch Pockets
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
34
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
White Sugar1
Salt1
Egg1 cup
Whole Wheat Flour1.5 cups
Bread Flour (or as needed)450 g
Ground Pork1 cup
Cabbage (finely chopped)1 small
Zucchini (grated)1 small
Onion (chopped)1 tbsp
Butter (melted)Directions:
1
Sprinkle the yeast over warm water in a large bowl bowl
2
Let stand for 5 minutes until the yeast softens and begins to form a creamy foam
3
Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes
4
Stir in the bread flour, a 1/2 cup at a time, mixing well after each addition
5
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes
6
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil
7
Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes
8
While the dough is rising, heat a large skillet over medium heat and cook and stir until the pork is crumbly, evenly browned, and no longer pink
9
Drain and discard any excess grease
10
Stir in the ranch dressing mix until meat is well-coated
11
Add the cabbage, zucchini, onion, red bell pepper, carrot, and garlic
12
Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes
13
Season with salt and pepper
14
Set aside
15
Deflate the dough and turn it out onto a lightly floured surface
16
Use a knife to divide the dough into four equal pieces-don't tear it
17
Roll each portion out to an 8-inch square, then cut each large square into four smaller squares
18
Place about 3 tablespoonfuls of the pork filling into the center of each square
19
Bring the corners over the filling and pinch to seal
20
Secure with a toothpick, if needed
21
Spray a baking sheet with cooking spray
22
Place the pouches on the prepared baking sheet about 3-inches apart
23
Cover the pouches with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes
24
Preheat an oven to 350 degrees F (175 degrees C)
25
Bake in the preheated oven until golden brown, about 15 minutes
26
Remove from pan and discard toothpicks
27
Brush each pocket with melted butter
28
Serve hot