Martabak Telur
(Savory Mutton-Stuffed Pockets)

Martabak Telur (Savory Mutton-Stuffed Pockets) is very popular in Bandung, West Java.

A huge shortcut here is to buy frozen eggroll wrappers ready-made in Asian markets. The taste is similiar and you won't have nearly as much fun.

Dough:
1 tbs. baking powder
3 - 3 1/2 cups flour
1/2 tsp. salt

Bumbu:
1 onion
2 cloves garlic
1 tbs grated ginger
1 inch lemon grass
1 tsp. coriander seeds, roasted
1/2 tsp. black pepper
1 lb. ground mutton
1 cup chopped spring onions
1/2 cup chopped parsley
3 eggs

• To make a dough combine baking powder and salt with 1 cup flour and 1 cup warm water in a mixing bowl. Slowly add flour untul the dough is dense enough to be lifted out of the bowl. Cover your hands and working surface with flour, stretching, twisting and flattering it to establish the dough's gluten. It is read when smooth and elastic and when it no longer sticks to your fingers. Allow to sit in a warm area for 20 minutes.
• Grind the bumbu and saute it briefly in oil. Add the mutton and brown. Add thespring onions and stir-fry 5 minutes.
• Mix up the parsleyin a bowl with the eggs before scrambling this in with the meat. Cook until eggs are done.
• Roll out a 3-inch blob of dough with a roller until it is very thin. You can do this by hand if you are qualified (see picture above).
• Place rolled dough on a hot grill. Spread about 4 table-spoons of meat on half of the dough. Fold the other half over to form a pocket. Cook for about 4 minutes on each side adding oil as necessary.