Chiko Roll

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 3/4 cup water
• 1 tsp salt
• 1 lb ground beef
• 2 cups finely shredded cabbage
• 1 carrot, grated
• 1 stalk celery, finely diced
• 1/2 onion, finely diced
• 1/3 cup cooked barley
• 1/3 cup cooked rice
• 2 tsp curry powder
• 2 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• Oil, for deep frying

Before you cook

• Whisk the flour, egg, water and salt together into a stiff, elastic dough.
• Knead the dough for 5 minutes until smooth, then cover and let it rest for 20 minutes.
• Grate the carrot, dice the celery and onion, and shred the cabbage finely.
• Cook the barley and rice if not already cooked, and let them cool slightly.

Steps

1. Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks.
2. Add the onion and celery and cook for 3 minutes until softened.
3. Stir in the cabbage and carrot and cook for 4 minutes until wilted.
4. Stir in the cooked barley, rice and curry powder.
5. Add the soy sauce and stir the cornstarch slurry in, cooking until the filling thickens and holds together.
6. Remove the filling from the heat and let it cool completely.
7. Divide the rested dough into six pieces.
8. Roll each piece out into a thin rectangle on a floured surface.
9. Spoon a line of filling along one long edge of each rectangle.
10. Roll the dough tightly around the filling into a firm tube, sealing the edge with a little water.
11. Heat 3 inches of oil in a deep pot to 350°F.
12. Fry the rolls two at a time for 6 to 7 minutes, turning occasionally, until deep golden and firm.
13. Drain the rolls on a wire rack before serving hot.