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Vermicelli Pastel

vermicelli pastel

Stuffing Ingredients

  • 200 grams of vermicelli
  • 1 medium carrot, cut into 2
  • 2 celery stalks, cut into 2
  • 1 spring onion, cut into 2
  • 1/4 tsp pepper powder
  • To taste salt, sugar and powdered broth
  • Enough cooking oil
  • Enough water

Ground spices

  • 3 cloves of red onion
  • 2 cloves of garlic
  • 3 hazelnuts
  • Leather Material:
  • 400 grams of medium protein flour
  • 1 egg
  • 100 grams of margarine
  • 75-100 ml water
  • 1/2 tsp salt

Step

  • 1. Flush the vermicelli with hot water and soak until soft enough, remove and rinse again with cold water, then drain. Then cut it so it's not too long.
  • 2. Saute ground spices and ground pepper until fragrant. Add carrots and a little water, cook until carrots are tender.
  • 3. Enter the vermicelli, leeks + celery. Season with salt, a little sugar and powdered stock, mix well. Turn off the heat and set aside.
  • 4. Make the skin: mix all ingredients and knead until smooth. Let the dough rest for 30 minutes.
  • 5. Weigh the dough approximately 25 grams, then flatten it with a rolling pin.
  • 6. Take 1 tablespoon of vermicelli then fold and glue, then twist.
  • 7. Fry in hot oil until browned, remove and drain. Serve with your favorite sauce or use cayenne pepper, it's also delicious . Good luck

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