Risoles Vegetables
Ingredients
32 pieces
Leather material:
250 gr flour
2 tablespoons starch
1 sachet dancow powder
1 egg
3 tbsp cooking oil
3 cups of starfruit
1/4 tbs salt
Filling material:
2 carrots sticks
1 piece of potato
Handful of baby beans
1/2 teaspoon grain pepper
3 cloves of red onion
2 cloves of garlic
4 tsp rebon
1/2 tbsp salt
1 tbsp sugar
Sufficient flavor
2 tablespoons of flour dissolved with water until a little dilute
Step
Prepare the stuffing first: wash vegetables then diced small vegetables, beans customize the size. Set aside.
Blend pepper with salt then garlic n onion then add rebon. Saute until fragrant then tmbhkn vegetables except beans, if it is tender just buncisnya sbntar only. Add sugar and a little flavoring. Then add the flour solution until it clumps. Taste test then lift.
Prepare the skin by mixing all ingredients except the last cooking oil. If msh there is a filtered lump. Adjust viscosity.
Heat teflon to a spoon of dough and then wiggle to form a thin sphere. The dough is ripe when it's gk stuck in teflon. Move to flat plate. When one dough so lngsung contents of vegetables.
Fold and paste with a little dough of skin.
Perform steps 4 & 5 until the dough runs out
Beat off the eggs to water, prepare the panir flour in another container. Roll the risol into the egg and then onto the flour until all the risol trlumuri. Store in the fridge a few hours for the flour panirnya perfect glue.
Fry in oil with medium heat until golden yellow. Serve warmly with sauce atw chili pepper.
