Shabhalep| Make Delicious Tibetan HandPie from Scratch| Tibetan Empanada| 3 Ways to Make Shabhaley

Learn how to make the iconic Tibetan dish called Shabhalep; the slightly chewy and savory deep fried Tibetan handpie that is typically paired with some homemade hot sauce. Full ingredient list below.
In this video you will learn:
1. How to make Tibetan Shabhalep (also called Shabhaley)
2. How to make three different styles of folding the handpie
3. How to make the dough from scratch and tips for easy and consistent round wrappers
4. How to deep fry this iconic Tibetan empanada.
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Wrapper Ingredient List:
2.25 lbs or 9 cups| All purpose flour
3 to 4 cups| Warm water (Not all flour water absorption is the same so pour water slowly so you can adjust water measurement as needed. Ultimately, your goal is soft dough but not sticky).
3 TEAspoon Salt (optional)
4 TEAspoon Oil (optional)
Filling Ingredient List:
2 lb Ground Beef (I recommend 85:15 meat to fat ratio for a flavorful filling)
6 stalks| Green Onions
2 medium sized | Red Onions
3 tablespoon| Garlic
1 teaspoon| erma/schezuan peppercorn (optional)
1 1/2 tablespoon| Curry Powder
1 1/2 tablespoon| Salt (adjust as per your preference by tasting it when pre-cooking the filling)
🎥PLEASE MAKE SURE TO CHECK OUT MORE COOKING VIDEOS:
• Naturally Colored Rose...
• Easy & Delicious Tibet...
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