Butterball Foodservice | Barbagiuan stuffed with Turkey Bulgogi

Ingredients

• 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.
• 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.
• 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.