Ingredients
For the dough:
- 4 cups flour
- 2 TBS yeast
- 1 TBS sugar
- 1/2 teaspoon salt
- 1 egg.
For the filling:
- 2 large chopped onions
- 3 TBS oil.
- 1 TBS black pepper
- 2 TBS dark soy sauce
- Mayonnaise
- Ketchup
- Oregano
Directions
For the dough:
mix 4 cups flour, 2 TBS yeast, 1 TBS sugar, 1/2 teaspoon salt, and 1 egg.Knead it with Luke warm water (1 1/3 cup almost) and set aside for at-least an hour in a warm place by covering the dough with a damp cloth.
For the filling:
Saute 2 large chopped onions in 3 TBS oil. Boil 3 cups of boneless chicken , keep its stock. In a chopper chop boneless chicken until it is powdery.Add this chicken to the sauteed onions, cook for 5 minutes, add chicken stock to it along with salt and black pepper to taste. Cook until it is not watery any more.Now add 2 TBS of dark soy sauce to it, cook for a minute and turn off the flame.Let the mixture cool, add mayonnaise to it until it has a spreadable consistency.Roll the dough, cut circles out of it, place those circles in a greased muffin tray , apply ketchup on the dough, pour in the chicken mixture, sprinkle oregano leaves on top. Bake until the dough is golden brown.
I baked it for almost 8 to 10 minutes at 200 degrees and my oven was preheated.I placed chicken cups on second rack , to avoid direct heat.
Once the chicken cups are ready, let it cool, now apply ketchup on the edges of the baked chicken cups, place chopped cucumber in the middle and drop some mustard on top.
