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| squid dumpling special recipe |
One of the Chinese specialties is this one. If asked whether this food is very tasty and delicious, then the answer is "very good".
You can spend 20 squids dumplings when filled with super delicious meat. Actually, the contents of this food can be adjusted according to conditions and tastes, whether you are on a diet or maybe you are not consuming meat.
On this occasion, I would like to share a recipe that has been passed down from generation to generation that we have used as a family to create special rolled squid dumpling dishes.
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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