PREPARATION

1. In a mixing bowl, add 350 grams chicken breast, 1/4 teaspoon black pepper, 1/4 teaspoon salt and mix it well.
2. Marinate for 15 minutes.
3. In a anther mixing bowl, add 250 grams all purpose flour, 1/4 teaspoon salt, 1 egg and mix it well.
4. Add 130 milliliters water and knead it into a smooth soft dough.
5. Rest the dough for 15 minutes.
6. Heat 15 milliliters oil in a pan, add the marinated chicken and mix it well.
7. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Cook for another 3 - 5 minutes on medium heat.
10. Remove it from heat and keep aside.
11. Heat 20 milliliters oil in a skillet, add 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic and stir well.
12. Then, add 60 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 85 grams bell pepper, 100 grams carrots, 75 grams cabbage and mix it well.
14. Cook for 8 - 10 minutes on medium heat.
15. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
16. Then, add the cooked chicken and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 tablespoon green onions and mix it well.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat and keep aside.
21. Take a ball from dough and dust it with flour.
22. Flatten it with the help of a rolling pin.
23. Cut it’s sides make a square.
24. Place the prepared chicken stuffing on it.
25. Fold the sides and brush the end with egg wash.
26. Roll it completely.
27. Heat sufficient oil in a deep fryer and deep fry these until it turns golden brown and crispy.
28. Remove it from heat and drain it on an absorbent paper.
29. Cut it into half.
30. Serve hot with ketchup or schezwan sauce.