Ingredients
- 6 dumpling skin
- 1 buahkentang, diced
- 50 grams of minced red meat
- 1telur
- 1bawang white, grated
- 1daun onion, thinly sliced
- 1/four onion, diced
- salt to style / mushroom broth
- sugar to taste
- floor pepper to style
- to taste oil for frying
- much less water
- 1putih eggs
Step
- Saute garlic and onion until aromatic. Enter minced meat. Stir. Add the potatoes.
- Add the eggs and chives. Add salt / mushroom broth, sugar, and pepper powder. Cook dinner unless carried out. Taste assessments. Permit to chill.
- Even as preserving the dumpling epidermis with water. Set aside.
- Fill the dumpling skin to stir, fold and paste with egg white. Set aside.
- Martabak fried in oil except golden. Serve with vinegar pempek.
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