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40gr margarine + 30 gr cooking oil, melt, pour into flour while still hot
1/4 tsp salt
100 – 125 gr room temperature water (adjust it, don't make it too soft)
Stuffing
2 Packs of Fried Indomie
3 pieces of sausage cut into small pieces
2 cloves of crushed garlic
Salt + chili sauce to taste
How to make
1. Stuffing: Boil Indomie until soft, drain. Saute garlic and sausage until fragrant, add indomie that has been boiled and seasonings, mix well. I added a little salt and chili sauce so that the taste was a little sharp (because it's for stuffing if you don't have a tasteless seasoning ).
2. Skin: Mix all ingredients well, knead lightly until you can make lumps.
3. Let stand 30 minutes to make it more flexible, divide into 10 parts by weight of kurleb (@40gr) or according to taste.
4. Take one part of the dough skin, then roll it flat, fill it with stuffing, close and press the edges then twist.
5. Fry on medium heat, add it when the oil is hot, while pouring oil so that the skin breaks.
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