Rolled Squids Dumpling
Skin Ingredients :
- Cake flour, 150 grams
- Starch / Tapioca, 100 grams
- Chicken eggs, 1 item
- Water, 100 ml
- Salt, to taste
- Custard powder, 50 grams
- Cooking oil, 500 ml
Filling Ingredients :
- bekutak squid, 600 grams, chopped
- Starch / Tapioca, 150 grams
- Sesame oil, 50 ml
- Salt, 10 grams
- Sugar, 15 grams
- Garlic powder, 5 gram
- Ice cubes, 200 grams
How to make Squids Rolled Dumpling :
- Skin: Mix all the ingredients of skin, except for cooking oil, stirring until blended and smooth. Enter in a plastic triangle (piping bag). Heat non-stick omelette pan, spray the dough to form mesh / net. Cook until done, remove and let cool. Do it until the dough runs out.
- Filling: Mix all ingredients except ice cubes. Minced with a food processor / mixer dough. Enter the ice cubes, grind until smooth.
- Take a piece of skin, place 1 tablespoon filling dough. Fold and roll like lunpia. Do it until the dough runs out.
- Heat oil and fry until golden brown. Remove and drain.
To 5 servings
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