Tibetan Savory Mashed Potato Hand Pies

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Tibet, while known for its yak meat and thick yogurt, is also the land of potatoes and vegetable hand pies. This delicious Tibetan recipe for Savory Mashed Potato Hand Pies was one of my first experiences of ethnic Tibetan cuisine. At once comforting and filling, these mashed potato hand pies are a family-friendly dish that everyone will enjoy.

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THE MAGIC (AND MYSTERY) OF TIBETAN FOOD

Tibet is a land of mystery–somewhat closed off to the outside world because of travel restrictions, ethereal in its practices and nature, swimming in clouds of incense smoke, and endowed with a multitude of languages.

Just enter a traditional Tibetan restaurant and you will sense the mystery in the incense-permeated rooms and intricate tapestries.

As with any vast land filled with multiple people groups and languages, Tibet features a wide variety of cuisine. Thus, pinning down one “signature” Tibetan recipe is nearly impossible.

My own experience with Tibetan food began with a quick visit to a local restaurant when I was teaching at an international school in China. And one of the main foods I remember from that first taste-testing was Savory Mashed Potato Hand Pies.

I’m sharing the recipe for that beloved dish today with you. However, I must be upfront and clear right here at the beginning.

First of all, I have only ever been able to find this dish once in all the Tibetan restaurants I have visited. For some reason, all my succeeding attempts to eat mashed potato hand pies have met with frustration as the menus never list it and the name of the dish escapes me.

And second, because of the precious few resources available online about Tibetan food recipes, I find it impossible to check this recipe to ensure that it is 100% authentic.

Nevertheless, here I am, sharing the recipe with you to the best of my memory and ability.

While I cannot guarantee that this is exactly like something you would eat on a trek into Tibet, I can say honestly that it is something I have tasted in a Tibetan restaurant on the border with Tibet.

WHERE IS TIBET?

You can find Tibet on a map bordered by several Chinese provinces, including Sichuan, Qinghai, Yunnan, and Xinjiang. The land is technically titled “The Tibetan Autonomous Region” by the Chinese government, meaning that the Chinese government rules over Tibet politically and yet the culture of the local people remains distinct from other regions of China.

WHAT DO TIBETANS EAT?

High in the mountains–in fact, at the highest altitude elevation of any area on earth–Tibet faces a variety of challenges to agriculture (e.g., short growing seasons, mountainous terrain, and low temperatures). Therefore, Tibetans source much of their diet in their herds of yak.

Yaks provide Tibetans with butter and milk (important ingredients for their traditional butter tea) and meat.

The carbohydrates in the Tibetan diet are important to keeping the people warm as they weather the cold climate of Tibet.

However, Tibet is not completely devoid of farming. In fact, it is an important part of life during the short growing season. And the Tibetan diet includes vegetables and lots of grain.

Tibetan meals are often served with traditional barley bread, sometimes drizzled with yak butter and honey. And either during or after the meal, diners enjoy cups of yak butter tea.

UNIQUE USE FOR LEFTOVER SAVORY MASHED POTATOES

What can you do with spicy leftover mashed potatoes?

One of my favorite Tibetan food dishes also doubles as a great way to use up leftover mashed potatoes–especially ones that have been well-seasoned.

While I usually like to use leftover mashed potatoes in recipes like Potato Refrigerator Rolls, well-seasoned potatoes require some other recipe. Tibetan Savory Mashed Potato Hand Pies are the perfect fit for these leftovers!

WHAT YOU NEED TO MAKE TIBETAN SAVORY MASHED POTATO HAND PIES

This Tibetan recipe is quite simple. All you need is a few tools:

frying pan or sauce pan

mixing bowl

INGREDIENTS FOR MASHED POTATO HAND PIES

To make a Tibetan food recipe for mashed potato hand pies, you will need:

For the mashed potato filling:

• 1 1/2 cups mashed potatoes**
• Heavy cream, sour cream, or plain yogurt
• 1 tsp. melted butter
• 1 tsp ground black pepper
• 1 tsp chicken bouillon powder (or use potatoes cooked in chicken broth instead of regular mashed potatoes)
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• salt, to taste
• 2 Tbsp. minced green onion

**Please note that the exact amounts for the spices will vary if you are using already-seasoned mashed potatoes, so taste-test before adding full amounts.

For the bread:

• 1 1/2 cups all-purpose flour
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 Tbsp. + 1 tsp. olive oil
• 1 Tbsp. plain yogurt
• 1/2 cup warm water
• olive oil for frying

HOW TO MAKE TIBETAN SAVORY MASHED POTATO HAND PIES

For the mashed potato hand pie filling:

1. Mix the mashed potatoes, melted butter, cream (or yogurt), garlic powder, chicken bouillon, onion powder, ground black pepper, and minced green onion until combined. Add salt to taste. Set aside.

For the hand pie bread dough:

1. Mix together the warm water, yeast, sugar, and salt. Allow to sit until bubbly (about 5 minutes).
2. Stir in the yogurt and oil.
3. Add the flour and mix well.
4. Knead for one minute.
5. Let rest for 20 minutes.

For assembly and cooking of the mashed potato hand pies:

1. Roll (or pat) out each dough circle until about 1/2″ thick.
2. Spoon about 1/4 cup of the mashed potato filling into the center of the dough circle.
3. Fold in the sides of the dough to meet in the center of the circle. Press to seal, making sure there are no openings or tears.
4. Warm up about 1 Tbsp of olive oil in a frying pan over medium heat. When hot, reduce the heat to a simmer. Fry the mashed potato hand pies for about 3 minutes on each side, or until golden brown and the bread dough is cooked through. (If you find that the outside is cooking too fast for the inside of the bread to get done, then reduce the heat even more.)
5. Serve hot.

WHAT TO SERVE WITH MASHED POTATO HAND PIES

Because mashed potato hand pies are not filled with protein or vegetable greens, it is a good idea to include these in other dishes in your meal.

Some suggested main / side dishes to serve with mashed potato hand pies:

• Eggs (scrambled, hard boiled, etc.)
• Fresh fruit
• Raw vegetables and dip
• Stir-fried or steamed vegetables
• Chicken, duck, pork, or beef
• Salad
• Yogurt (a traditional food on Tibetan tables)

HOW TO STORE LEFTOVER MASHED POTATO HAND PIES

Tibetan Savory Mashed Potato Hand Pies do not keep long once they are cooked. Try to eat them within the first day. If you do need to keep some past the first day, store them in a sealed bag in the refrigerator. Throw out any leftovers after two days.

HOW TO REHEAT LEFTOVER MASHED POTATO HAND PIES

The best (and easiest) way to reheat leftover mashed potato hand pies is in the microwave. Simply warm for about a minute. Turn the hand pie over to the other side, if necessary, and heat for a few more seconds.

However, it is also possible to reheat these delicious hand pies on the stovetop. Just do so over low heat so that the heat has time to travel to the center and warm the thick mashed potato filling before the outside gets too crispy.

CLOSING THOUGHTS

What is the farthest place you’re journeyed on earth? For me, it has to be this border with Tibet. It is so other-worldly that it’s hard to latch onto words to describe it.

I hope that this little taste of Tibet in your kitchen brings you happiness.

Share your photos of your recipe-making adventures with me! Tag @myhome.yourhome.ourhome on Instagram, and we will share the adventures together. 🙂

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