Servings: 4
Ingredients
Dough
- 150 g T65 wheat flour high-protein
- 1 pinch salt
- 100 ml water at room temperature
- 2 tablespoons vegetable oil
- vegetable oil as needed, for soaking and cooking
Filling
- 200 g ground beef finely ground
- 2 teaspoons curry powder Indian-style
- 1 stalk scallion thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 0.5 teaspoon black pepper ground
- 50 ml water
Spice paste
- 6 shallots
- 4 cloves garlic
- 1 teaspoon coriander seeds
- 2 whole candlenuts (kemiri) optional
- 0.2 whole nutmeg
Mixture per Serving
- 2 stalks scallions thinly sliced
- 0.5 onion
- 3 tablespoons cooked beef filling
- 2 duck eggs or chicken eggs
- 1 pinch salt and black pepper ground, optional
Procédé
Dough
- Mix the flour and salt, then gradually add the water until the dough comes together.150 g T65 wheat flour, 1 pinch salt, 100 ml water
- Knead in the oil, then continue kneading until the dough is smooth and elastic.2 tablespoons vegetable oil
- Divide the dough into 3 portions and shape each one into a ball.
- Submerge the dough balls in a bowl of vegetable oil and let soak for 2 hours, then set aside.vegetable oil
Filling
- Heat a little oil, then sauté the spice paste until fragrant.6 shallots, 4 cloves garlic, 1 teaspoon coriander seeds, 2 whole candlenuts (kemiri), 0.2 whole nutmeg
- Add the ground beef, then stir in the curry powder, salt, sugar, and pepper.200 g ground beef, 2 teaspoons curry powder, 1 teaspoon salt, 1 teaspoon granulated sugar, 0.5 teaspoon black pepper
- Pour in the water and cook until it has completely evaporated. Adjust the seasoning if needed.50 ml water
- Add the scallion, stir to combine, turn off the heat, and let cool.1 stalk scallion
Finishing
- Set out a large nonstick skillet (about 28 cm) and keep it dry, without adding oil.
- Place one dough ball in the skillet, flatten it, then stretch it with your fingers until very thin and almost transparent, letting it extend beyond the edge of the skillet if needed.
- In a bowl, mix the ingredients for one serving of filling, then pour the mixture into the center of the dough.2 stalks scallions, 0.5 onion, 3 tablespoons cooked beef filling, 2 duck eggs, 1 pinch salt and black pepper
- Fold the dough into an envelope shape. Cook over low to medium heat, add a little oil once the skillet is very hot, then brown the underside.
- Flip once and continue cooking until cooked through. Drain and serve hot.
Notes
- Soaking the dough in oil (2 hours) is essential for stretching it very thin without tearing.
- Make sure the filling is well cooled before assembling so it does not soften the dough.
- Oil the skillet only once it is very hot to limit oil absorption and achieve a crisper surface.
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