• Barbagiun Stuffed With Turkey Bulgogi


    Yield: 10 pastries

    • Ingredients
    • All-purpose flour
      7 oz.
    • Extra virgin olive oil
      1 1/2 oz.
    • Salt
      1/4 oz.
    • Eggs
      1 each
    • Cold water
      2.5-3.5 oz.

    • Ingredients
    • Butterball® Ready-to-cook Turkey Breast, skin removed
      1/2 Lobe
    • Soy sauce
      16 oz.
    • Sugar
      12.5 oz.
    • Rice wine vinegar
      3.5 oz.
    • Jalapeños, sliced very thinly
      1.75 oz.
    • Ginger, unpeeled, sliced very thinly
      20 grams
    • Garlic, minced
      50 grams
    • Black pepper, freshly ground
      4 grams
    • Scallions, sliced very thinly
      75 grams
    • Vegemite
      7.5 grams
    • Black garlic, chopped
      8 grams

    • Ingredients
    • Egg mixed with 1 Tbsp. water
      1 each

    • Ingredients
    • Peanut oil
      as needed

    • Ingredients
    • Cilantro
      as needed
    • Soy dipping sauce
      as needed


    Barbagiun Dough

    1. Combine all ingredients in a medium sized bowl until a uniform dough is made, wrap in plastic, and refrigerate until cold, at least 2 hours.

    For the Turkey Bulgogi filling

    1. Combine all ingredients for the marinade in a large bowl and whisk to combine.
    2. Slice the Butterball® Ready-to-cook Turkey Breast into 1-inch cutlets and place in the marinade, cover and refrigerate overnight.
    3. The next day remove the turkey from marinade.
    4. Sear the turkey cutlets in a sauté pan with some oil over high heat until just browned, but not cooked all the way through.
    5. Remove turkey cutlets from the pan, allow to rest and let cool.
    6. Cut the cooled turkey slices into a small dice. Reserve the diced turkey to fill into the barbagiuan dough.
    7. To assemble the barbagiuan: Cut the dough into 3-oz pieces, and roll each piece into a ball. Roll out each ball of dough on a lightly floured surface to about 1/16-inch thickness. Each piece of dough should look like a crepe.
    8. Place about 2 tablespoons of turkey bulgogi in the center of each dough circle. Brush egg wash on the edges of each round.
    9. Fold over the dough and seal the edges, taking care to remove any air bubbles.
    10. Using a 3-inch fluted ring cutter, cut the excess dough from the edges and make sure all of the barbaguians are properly sealed. Cover and set aside.
    11. Heat the peanut oil in a fryer or deep pot until it reaches 350 degrees F. Fry the barbaguians until they are golden brown, 5 minutes total, making sure to flip them over to fry on each side.
    12. Serve four of the barbagiuan to a plate with a garnish of cilantro, and a soy dipping sauce.
     Note: There are many different types of turkey you might consider adding to this recipe including: confit, smoked turkey and chorizo. The dough recipe makes for about 20 pastries. The turkey bulgogi recipe makes filling for about 40 pastries. You may use the remaining half of the turkey bulgogi recipe grilled and served with rice, or save for making another 20 pastries if desired.