Stuffed Chicken and Vegetable Bread

Dinner feels a lot more exciting when warm, golden bread comes out of the oven filled with a surprise. This stuffed chicken and vegetable uses homemade dough and a boldly seasoned chicken filling packed with colorful vegetables and gentle heat. It’s hearty enough to stand alone as dinner, yet neat and portable enough to serve as a shareable bake for family nights or casual gatherings. Each piece is folded into a tidy triangle, making it as fun to eat.

What Is Stuffed Chicken and Vegetable Bread?

Stuffed chicken and vegetable bread is a filled yeast dough where bread wraps around a cooked chicken and vegetable mixture. The dough rises twice, giving it a tender interior, and is filled with spiced meat and vegetables. Stuffed breads exist across many cuisines, often designed as complete meals baked into a single parcel.

Pro Tips for the Best Stuffed Bread

• Make sure your yeast mixture becomes foamy before moving on, as this ensures the dough will rise properly.
• Cook the chicken filling just until done, since it will finish cooking in the oven and stay juicy.
• Avoid overfilling the dough, as too much filling can cause the parcels to open while baking.
• Let the shaped bread rest before baking so the dough relaxes and bakes evenly.
  

Frequently Asked Questions

Can I prepare the dough ahead of time?

Yes, the dough can be prepared a day in advance and stored in the refrigerator after the first rise. Allow it to come back to room temperature before shaping so it’s easy to work with, and this makes dinner prep much faster the next day.

Can I substitute the minced chicken with another protein?

Minced turkey or beef works well as a substitute and follows the same cooking method. If using beef, you may want to drain excess fat to avoid a greasy filling. Plant-based minced alternatives can also be used for a vegetarian version, just be sure to season generously, as vegetables and substitutes absorb flavors differently.

Why did my stuffed bread open while baking?

This usually happens when the dough is overfilled or not sealed tightly. Press the seams gently but firmly to help them hold during baking. Letting the shaped bread rest before baking also reduces tension in the dough. Both steps help the parcels keep their shape in the oven.

Can this recipe be made less spicy?

Absolutely, you can reduce or completely skip the chili garlic sauce and chili sauce. The bread will still be flavorful thanks to the paprika, oregano, and garlic powder. If serving children, keeping the filling mild often works better. You can always serve extra sauce on the side for those who like heat.

How to Store Stuffed Chicken and Vegetable Bread

Leftovers can be stored in the fridge and will last for three days without drying out. They can also be frozen for up to two months without losing texture.

How to Make Stuffed Chicken and Vegetable Bread

Step 1

Step 1

Pour the lukewarm water into a bowl, add the sugar and yeast, mix gently, then cover and let it sit for 10 minutes.

Pour the lukewarm water into a bowl, add the sugar and yeast, mix gently, then cover and let it sit for 10 minutes.

Step 2

Step 2

Add the remaining flour, baking powder, and salt, then mix into a soft dough. Cover and let it rise for about 2 hours.

Add flour to the yeast mixture, mix well, cover, and let it rest for 30 minutes. Stir in the warm milk and vegetable oil until combined.

Step 3

Step 3

Heat a little oil in a pan, add the minced chicken, and cook for a couple of minutes, breaking it up as it cooks.

Add the remaining flour, baking powder, and salt, then mix into a soft dough. Cover and let it rise for about 2 hours.

Step 4

Step 4

Add the spices, red onion, grated carrot, and cabbage, then cook briefly.

Heat a little oil in a pan, add the minced chicken, and cook for a couple of minutes, breaking it up as it cooks.

Step 5

Step 5

Remove from the heat and stir in the green onion.

Add the spices, red onion, grated carrot, and cabbage, then cook briefly.

Step 6

Step 6

Divide the risen dough into 6 equal portions and shape them into balls. Flatten each piece into an oval and lightly mark the center.

Remove from the heat and stir in the green onion.

Step 7

Step 7

Cut small circles along one end and gently remove the cutouts with a toothpick.

Divide the risen dough into 6 equal portions and shape them into balls. Flatten each piece into an oval and lightly mark the center.

Step 8

Step 8

Fold the uncut end slightly toward the center.

Cut small circles along one end and gently remove the cutouts with a toothpick.

Step 9

Step 9

Add a tablespoon of filling in the middle.

Fold the uncut end slightly toward the center.

Step 10

Step 10

Then fold both sides inward to form a triangle.

Add a tablespoon of filling in the middle.

Step 11

Step 11

Place the shaped breads on a lined baking tray, cover, and let them rest for 15 minutes. Mix the egg with a little milk and brush it over each triangle for a glossy finish.

Then fold both sides inward to form a triangle.

Step 12

Step 12

Bake in a preheated oven at 180°C (356°F) for about 30 minutes.

Place the shaped breads on a lined baking tray, cover, and let them rest for 15 minutes. Mix the egg with a little milk and brush it over each triangle for a glossy finish.

Step 13

Step 13

Bake in a preheated oven at 180°C (356°F) for about 30 minutes.