Brilio.net – The need for tasty and fast snacks often arises in free time. The combination of thin but very crispy dumpling skin with thick egg filling gives a very satisfying eating sensation. The crispy texture on the outside contrasts perfectly with the soft inside and is rich in the simple spice flavor of sliced spring onions.
This menu is very popular because of the fragrant aroma of the stir-fried beef or corned beef which combines with the beaten eggs when fried. Its naturally savory taste makes it the perfect companion when you’re gathering or just want to enjoy a warm meal without a long process. The use of ingredients that are easy to find in the kitchen makes this dish a smart solution when hunger strikes but food supplies are running low.
The level of difficulty in preparing this dish is so low that anyone can be sure to succeed in making it on the first try. The short processing steps only involve cutting the material and a very basic folding process. There are no complicated techniques in making the dough because all the ingredients are ready to use and just need to be put together properly before going into the frying pan.
Preparation of Ingredients and Cooking Equipment
Preparation begins by providing a small bowl for beating the eggs, a sharp knife for slicing the spring onions, and a flat pan for frying. The technique for preparing the ingredients is carried out regularly so that the process of folding the dumpling skin is not rushed and the filling does not come out. The smartphone can be placed on a stand near the kitchen table to make it easier to check the order of spices without having to hold the device with hands that are busy processing the ingredients.
Let’s try it together BrilioFoodMonday (30/3).
Dumpling Skin Egg Martabak Recipe for Snacks
photo: Gemini
Material:
– 10 pieces of ready-to-use dumpling skin
– 2 chicken eggs
– 1 small package of corned beef or minced beef
– 2 spring onions (finely sliced)
– Enough cooking oil
Ground Spices and Other Seasonings:
– Salt to taste
– Sufficient powdered stock
– White pepper powder to taste
Complementary Ingredients:
– Chili sauce
– Green cayenne pepper
1. Put the eggs, sliced spring onions, corned beef, salt, stock powder and pepper into a bowl, then beat until all the ingredients are completely combined.
2. Take a piece of wonton skin, place it on a flat plate, then pour a tablespoon of the egg mixture into the center.
3. Fold the four sides of the dumpling skin towards the center to form a square and make sure all parts of the filling are tightly covered.
4. Heat cooking oil in a flat frying pan over medium heat so that the martabak cooks evenly and the skin doesn’t burn quickly.
5. Insert the martabak one by one into the hot oil with the folds facing down so that they lock tightly.
6. Fry the martabak until both sides turn golden brown and feel stiff or crunchy.
7. Remove the cooked martabak, drain the oil for a moment, then place it on a serving plate.
8. Serve the egg martabak while warm with chili sauce or cayenne pepper to add a fresh spicy taste.
How to Maintain Food Nutrition
The nutritional quality of eggs and leeks can be maintained by using medium heat so that the cooking process does not damage the vitamin content in them. Using clean and new oil is highly recommended to avoid rancid aromas and keep fried food healthy for consumption. The addition of vegetables such as green onions in sufficient quantities also helps provide a good fiber intake in every bite of martabak.
1. Can the martabak filling be replaced with vegetables?
Cyan is very flexible so using carrots or mushrooms can be a healthy alternative for those who don’t want to use meat.
2. How do you prevent the dumpling skin from breaking when folded?
Make sure the filling is not too runny and put it in the pan immediately after folding so that the skin doesn’t get soggy in the egg liquid.
3. Can this martabak be used as frozen food stock?
Martabak that has been folded can be stored in an airtight container in the freezer, but it is best to cover it in plastic so that it does not stick to each other.
4. Why does martabak feel very oily after frying?
Make sure the oil is really hot before adding the martabak and use an oil blotting paper once it is cooked.
5. What is the ideal frying time?
Just about 2 to 3 minutes for each side until a golden brown color appears as a sign of the right level of doneness.
(brl/lak)
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