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Let’s make practical stuffing pastels
No seasoning
Use instant vermicelli noodles
Guaranteed the taste is not canned
Pastel stuffing
- 1 pack of instant vermicelli noodles (can be gravy or fried)
- 1 small carrot, cut into matchsticks
- 50 g cabbage, sliced
- 2 spring onions, sliced
- 1 stalk celery, sliced
- 2 hard boiled eggs, cut into 12 pieces
- 2 cloves garlic, finely chopped
Pastel skin
- 150 gr wheat flour
- 1 tsp fine salt
- 3 tbsp butter
- 120-150 ml water, optional
How to Make Pastels
- Soak the vermicelli in hot water, drain
- Then stir-fry the chopped garlic until fragrant, then add the carrots, cabbage, scallions, and celery
Stir well
Wait until the carrots are a bit soft
Just add the vermicelli and instant vermicelli seasoning
Stir well
Cook until done, set aside - Greetings big container, pour the flour, butter, salt and water little by little while stirring
And knead, after that let stand for 15-30 minutes - Divide the dough into several parts
Then flatten it and make a round shape (I used a jar lid mold) - Then fill it with 1-2 tablespoons of vermicelli, and pieces of boiled eggs
Glue the two ends
And twist the sides, do it to the end - Then fry until cooked
Remove, drain and serve with sambal, sauce or chili
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