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Loading...Indonesian Fried Stuffed Pastry is a beloved gorengan (street-fried snack) featuring a flaky wheat-flour shell wrapped around a savory filling of minced chicken, diced vegetables, and sliced egg. Each golden pocket is crisp on the outside and warmly spiced within, perfect for sharing as an appetizer or afternoon snack with chili sauce.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Servings4
Yield8 pastries (4 servings)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 25 gFat
- 8 gSaturated Fat
- 45 gCarbs
- 3 gFiber
- 5 gSugar
- 19 gProtein
- 720 mgSodium
- 380 mgPotassium
- 60 mgCalcium
- 3.2 mgIron
- 8 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the dough
- 300 g all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 60 g unsalted butter, cold and cubed
- 120 ml ice-cold water
- 1 tablespoon vegetable oil
For the filling
- 250 g ground chicken
- 2 hard-boiled eggs, peeled and sliced into 8 rounds
- 1 medium potato, peeled and diced 5 mm
- 1 medium carrot, peeled and diced 5 mm
- 100 g green beans, trimmed and sliced 1 cm
- 4 shallots, finely minced
- 3 garlic cloves, finely minced
- 1 tablespoon kecap manis (sweet soy sauce)
- 1 teaspoon fine salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons vegetable oil
For frying
- 500 ml vegetable oil, for deep-frying
Directions
- Make the dough: in a large bowl, whisk flour, sugar, and salt. Cut in cold butter with your fingertips until the mixture looks like coarse crumbs. Drizzle in cold water and oil, then bring the dough together and knead briefly until smooth. Wrap in plastic and chill for 20 minutes.
- Meanwhile, prepare the filling: heat 2 tablespoons oil in a skillet over medium heat, sauté shallots and garlic until fragrant, about 2 minutes. Add ground chicken and break it up; cook until it turns pale and releases its juices, about 4 minutes. Stir in potato, carrot, green beans, kecap manis, salt, pepper, and nutmeg. Cook 6-7 minutes until vegetables are just tender. Transfer to a bowl and cool completely.
- Divide dough into 8 equal pieces (about 60 g each) and roll each on a lightly floured surface into a 12 cm round about 3 mm thick. Place 1 to 1 1/2 tablespoons of filling on one half of each round and top with one egg slice.
- Fold the dough over to form a half-moon, press the edges firmly to seal, and crimp with a fork. Repeat with remaining dough and filling.
- Heat oil in a deep saucepan to 175 degrees C (350 degrees F). Fry 3-4 pastries at a time, turning occasionally, until both sides are deep golden and crisp, about 4-5 minutes total.
- Drain on a wire rack or paper towels. Serve warm with sambal kecap or sweet chili sauce.
Cook’s Notes
- Keep all dough ingredients cold; this yields a flakier, less greasy pastry shell after frying.
- Do not overstuff the pockets or the seam will burst open in the oil; a heaping tablespoon is plenty.
- Maintain oil temperature around 175 degrees C; too cool and the pastry absorbs oil, too hot and it browns before cooking through.
- The shaped, uncooked pastries freeze beautifully on a tray, then transfer to a bag; fry straight from the freezer, adding about 1 extra minute.
- Serve with sambal kecap (chili, shallot, and kecap manis relish) for the classic street-side experience.
