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1
Add water into the bowl of a stand mixer bowl.
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2
Add yeast and let it sit for five minutes.
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3
Then stir.
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4
Add milk, sugar, salt, shortening and half of the flour.
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5
On low speed, combine the ingredients until smooth, scraping the sides of the bowl with a rubber spatula.
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6
Turn off mixer.
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7
Add the remaining half of the flour.
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8
Starting on low, mix to incorporate the flour.
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9
Gradually increase speed to 4 or medium.
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10
Stop the mixer to scrape the flour off the side of the bowl.
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11
Once the dough pulls away from the side of the bowl on its own, check the consistency.
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12
If it feels wet and clumps to your hands, add 1/8 cup of additional flour at a time until dough no longer clumps.
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13
Mix on level 4 or medium for 5 minutes.
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14
After the kneading process, dough should be smooth and elastic.
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15
With greased hands, remove dough from the bowl and place on a lightly floured surface.
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16
Knead about 10 times using the palms of your hands.
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17
Place dough in a large greased bowl.
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18
Cover with a greased sheet of plastic wrap and a cloth towel.
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Place in a warm area until doubled in size, about 1 hour.
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20
Meanwhile, cook steak.
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Heat the first listed amount of oil in a large skillet on medium high heat.
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22
Add steak and season with salt and pepper.
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Saute until no longer pink, breaking up any clumps into small pieces.
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24
Remove from heat and drain liquid.
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25
Allow to cool.
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26
Preheat 3-4 inches of oil in a deep fryer or a frying pan to 375 F.
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27
After the one hour resting period, punch down dough with greased hands.
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28
Pinch off golf ball sized pieces and shape into 5-inch rounds that are no more than 1/4 inch thick.
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29
If the dough is too tacky when forming rounds, generously dust the work surface and your hands with flour.
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30
Set the dough rounds aside on a lightly floured surface until you finish with all of the dough.
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31
To assemble, place one of the dough rounds onto a greased surface.
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32
Layer with about 2 ounces of steak and about 1 1/2 slice of cheese, making sure to avoid the edges.
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33
Cover with a second dough round.
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34
Press edges tightly to seal.
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35
Repeat assembling the remaining rounds.
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36
With greased spatula and your hands, gently transfer the dough into the hot oil (dont crowd the pan).
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37
Fry until golden brown, about 1 to 2 minutes per side.
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38
Remove them from the hot oil using a slotted spoon or kitchen spider and place on paper towels to drain.
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39
Repeat frying the rest.
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40
Yields 8 servings.
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41
Note: The dough recipe is an adaptation of one I found in Taste of Home.
