Somay Mackerel
Somay Mackerel
Ingredients:
stuffing materials
250 grams of minced mackerel fish
3 tablespoons corn farmer
2 medium-size carrots grated
1 grated fruit squash
leek thinly sliced
thinly sliced scallions
3 cloves garlic
3 spring onions
salt to taste
ground pepper to taste
1 egg
leather
250 grams of powder blue triangle
2 tablespoons flour maezena
enough hot water
Step:
Sift flour and maezena, flush hot water, knead until dough is not sticky. Let stand 15 minutes. After 15 minutes take a little dough approximately 1 tablespoon. Then thinned (I use bottles of syrup) maezena sprinkle with flour that is not sticky.
Puree onion garlic pepper and salt. Whole fish mackerel stuffing materials, squash grated, shredded carrots, scallions, leeks and seasoning into satu.tambahkan sago farmers' stir, add 1 egg, mix until well blended.
Take the dumpling skin fill with 1 teaspoon of dough stuffing. Do it until the dough runs out.
Set the pan for steaming. Basting with oil. Steam the dumplings until cooked. Approximately 15 minutes. Ready to be served
Ingredients:
stuffing materials
250 grams of minced mackerel fish
3 tablespoons corn farmer
2 medium-size carrots grated
1 grated fruit squash
leek thinly sliced
thinly sliced scallions
3 cloves garlic
3 spring onions
salt to taste
ground pepper to taste
1 egg
leather
250 grams of powder blue triangle
2 tablespoons flour maezena
enough hot water
Step:
Sift flour and maezena, flush hot water, knead until dough is not sticky. Let stand 15 minutes. After 15 minutes take a little dough approximately 1 tablespoon. Then thinned (I use bottles of syrup) maezena sprinkle with flour that is not sticky.
Puree onion garlic pepper and salt. Whole fish mackerel stuffing materials, squash grated, shredded carrots, scallions, leeks and seasoning into satu.tambahkan sago farmers' stir, add 1 egg, mix until well blended.
Take the dumpling skin fill with 1 teaspoon of dough stuffing. Do it until the dough runs out.
Set the pan for steaming. Basting with oil. Steam the dumplings until cooked. Approximately 15 minutes. Ready to be served
