Indonesian Martabak

Ingredients for 4 servings:

• ½ pack of rice paper or spring roll pastry, medium – 21.5 cm
• 10 m.-sized eggs
• 2 bunch of spring onions
• 2 cans tuna in its own juice, well drained
• 1 cube of chicken stock
• some pepper
• e.g. oil or vegetable fat for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Asian, with tuna

Crack the eggs into a bowl and whisk. Wash and finely slice the spring onions. Add the leek and drained tuna to the eggs. Add the stock cube and a little pepper to taste, and mix everything together. Heat enough oil or vegetable fat in a deep pan or wok so that the dumplings can float in it. Meanwhile, carefully separate the first few rice paper sheets. Place a sheet of rice paper in front of you on the countertop with one point facing you – like a diamond. For the next step, I find a soup plate very helpful, on which to place the rice paper. Pour some of the egg and tuna mixture into the center of the rice paper. Now fold the paper like an envelope, starting with the bottom corner – this is how I learned to do it – then fold over both sides and moisten it with a little water. Finally, fold the top corner down and tuck it between the other layers of dough. Carefully lift the finished dumpling from the plate and flip it over so that the side with multiple layers of dough cooks first. Deep-fry the dumplings in hot oil on both sides and drain on kitchen paper. Tip: My family loves them especially delicious with a little chili sauce. You can vary the filling with minced meat or ham, for example, or even make it completely vegetarian.