Bittarbalen
material
500 grams of steamed peeled test and puree
3 eggs
Salt to taste
1sdt pepper powder
250 gr bread flour
3 tablespoons milk powder
400 cc of broth
1sdt gelatin powder
Oil to taste
CONTENTS
250 gr minced meat
85 gr worter peeled and minced
2cake finely sliced celery
2 cloves of garlic, chopped
1sqm of solution with 3sdm brine sufficiently
½ tsp pepper powder
¼ tsp nutmeg powder
100 cc broth
2 tbsp margarine
How to make
Skin water, gelatin, milk, salt, pepper until dissolved. Mix and then mix into the potatoes, refine it with the food processor then
Store in the closet 25 minutes or until the dough can be formed.
ISI heat margarine, saute onion and garlic until fragrant. Put the meat, stirring until dry. Add salt pepper, nutmeg and water, Cook until boiling.
Add the worter and celery. Mash until cooked and then pour the cornstarch solution.
Stir thick and then lift and let it go
Resolution:
Take 2 tablespoons of skin dough
Put on plastic
Flatten and fill with 1 tablespoon batter of contents
Form a round dough and roll it into bread flour until smooth
Dip the dough into the beaten egg and roll it back into the bread
Store the dough in a sealed container to keep it hard and then fry over medium heat until cooked and drain.
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