Ultimate Pocket Dough for Sweet and Savory Delights
This versatile dough is your ticket to creating mouthwatering pizza pockets, delectable fruit fritters, and savory sandwich pockets. Inspired by classic family recipes, this dough is quick and easy to prepare, especially with handy dough presses that ensure crimped edges for that perfect homemade touch. Whether you’re filling them with hearty ingredients or sweet fruits, this dough promises a delightful crunch and a tender inside. Cooking times vary based on filling choices, but these pockets are sure to impress at any meal or snack time. Enjoy the satisfaction of crafting your very own fried treats that rival those from your favorite diner!
N/A
Servings
200
Calories
6
Ingredients
Ingredients
Flour
3 cups (Sifted)
Sugar
1 tablespoon (Granulated)
Salt
1 1/2 teaspoons (Table salt)
Baking Powder
1 teaspoon (Leavening agent)
Shortening
1/3 cup (Cold, cut into pieces)
Milk
1 cup (Whole or any preferred type, adjust as needed)
Instructions
1
In a large mixing bowl, sift together the flour, sugar, salt, and baking powder until well combined.
2
Cut the shortening into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
3
Make a well in the center of the flour mixture and pour in the milk all at once.
4
Mix quickly with a fork or your hands, ensuring to incorporate all dry spots. If the dough feels too sticky, gradually add a bit more flour; conversely, if too dry, add a little more milk.
5
Knead gently on a floured surface until you have a thick, cohesive dough.
6
Cover the dough with a clean cloth or plastic wrap and let it rest for 10 minutes, allowing the gluten to relax.
7
Divide the dough into 12 equal portions. Roll each piece into a circle approximately 5 to 6 inches in diameter on a lightly floured surface.
8
Place two or three tablespoons of your desired filling in the center of each round. Moisten the edges with a little milk to ensure a good seal.
9
Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges securely.
10
In a deep skillet or fryer, heat oil to 350°F (175°C). Fry a few pockets at a time, being careful not to overcrowd, for 3 to 5 minutes, or until they are golden brown on each side.
11
Use a slotted spoon to remove the pockets from the oil and place them on paper towels to drain excess oil.
12
For sweet fried pies, sprinkle them with sugar or a cinnamon-sugar mixture immediately after frying for added flavor.
Nutrition Information
10g
Fat
25g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Pocket Dough used for?
This versatile dough is designed for creating pizza pockets, fruit fritters, and savory sandwich pockets.
Is this dough suitable for sweet or savory recipes?
It is suitable for both; it works equally well for hearty savory ingredients or sweet fruit fillings.
How much flour is required for the recipe?
The recipe calls for 3 cups of sifted flour.
Do I need to sift the flour?
Yes, sifting the flour with other dry ingredients ensures they are well combined and the dough is smooth.
What type of shortening should I use?
You should use 1/3 cup of cold shortening, cut into small pieces.
Why is baking powder used in this dough?
Baking powder acts as a leavening agent to help give the dough its tender texture.
How do I incorporate the shortening into the flour?
Use a pastry cutter or your fingers to cut the shortening into the dry mixture until it resembles coarse crumbs.
What kind of milk is recommended?
You can use whole milk or any preferred type, adjusting the amount slightly if necessary for consistency.
How should I add the milk to the dry ingredients?
Make a well in the center of the flour mixture and pour the milk in all at once.
What should I do if the dough is too sticky?
If the dough feels too sticky, gradually add a small amount of extra flour until it reaches the right consistency.
What if the dough is too dry?
If the dough is too dry to come together, add a little more milk a spoonful at a time.
How do I knead the dough?
Knead it gently on a floured surface until you achieve a thick, cohesive dough.
How long should the dough rest before rolling?
Let the dough rest covered with a cloth or plastic wrap for 10 minutes to allow the gluten to relax.
How many portions does this recipe produce?
The recipe makes enough dough for 12 equal portions.
What size should each dough circle be?
Roll each piece into a circle approximately 5 to 6 inches in diameter.
How much filling should I put in each pocket?
Place two or three tablespoons of your desired filling in the center of each round.
How do I ensure the pocket is sealed properly?
Moisten the edges with a little milk before folding and then use a fork to crimp the edges securely.
Can I use a dough press?
Yes, dough presses are recommended to ensure perfectly crimped edges and a professional look.
What shape are the pockets?
The dough is folded over the filling to create a classic half-moon shape.
What is the correct temperature for frying?
Heat your oil in a deep skillet or fryer to 350°F (175°C).
How long do the pockets take to fry?
Fry them for 3 to 5 minutes, or until they are golden brown on each side.
Why shouldn't I fry too many at once?
Overcrowding the skillet can lower the oil temperature, leading to greasy pockets rather than crispy ones.
What is the best way to remove them from the oil?
Use a slotted spoon to carefully remove the pockets and allow oil to drip off.
How do I handle the pockets after frying?
Place them on paper towels immediately after removal to drain any excess oil.
How do I finish sweet fried pies?
Sprinkle them with sugar or a cinnamon-sugar mixture immediately after frying while they are still hot.
What is the texture of the finished dough?
The dough promises a delightful crunch on the outside and a tender inside.
Is this a quick recipe to prepare?
Yes, it is described as quick and easy, inspired by classic family-friendly recipes.
What are the nutritional basics for one serving?
One serving of the dough contains approximately 200 calories, 10g of fat, and 25g of carbohydrates.
What amount of salt is used?
The recipe uses 1 1/2 teaspoons of table salt.
How much sugar is in the dough itself?
The dough includes 1 tablespoon of granulated sugar.