Beef and Vegetables Rissoles

Beef and Vegetables Rissoles

wrapper ingredients:
150 grams all-purpose flour
1 egg
½ teaspoon salt
400 ml milk
1 tablespoon margarine,melted

filling ingredients:
150 grams ground beef
100 grams carrots,finely diced, boiled
100 grams string beans,finely sliced
1 celery, finely sliced
1 teaspoon all-purpose flour
3 cloves shallot,finely sliced
3 cloves garlic,finely sliced
½ teaspoon beef bouillon powder
1 teaspoon salt
¼ teaspoon white pepper powder
¼ teaspoon nutmeg powder
¼ teaspoon sugar
25 grams glass noodles,soaked in water, drained, cut into small pieces
1 scallion, finely sliced
100 ml water
1 tablespoon margarinefor sautéing

dipping ingredients:
3 eggs, beaten

coating ingredients:
150 grams fine breadcrumbs

1. Fillings: heat margarine on the pan. Sauté shallot and garlic until fragrant. Add in beef. Stir it until it changes colour.
2. Add in carrots, string beans, celery, beef bouillon powder, salt, pepper, and sugar. Stir well. Add all-purpose flour. Stir it until clumpy. Pour half of the water. 
3. Add in glass noodles, scallion, and the remaining the water. Cook and stir it until it is thickened. Set aside.
4. Wrappers: Sift flour into a large bowl. Add beaten egg, salt, and milk gradually. While doing that, stir it continuously into smooth batter. 
5. Add in margarine. Stir well. 
6. Pour in one ladle of batter onto a 12 cm diameter pan. Spread it into a thin wrapper. Repeat until all batter is used.
7. Rissoles: Take a wrapper. Spoon filling ingredients on the center. Fold it into triangle. Dip it into the egg. Coat it in breadcrumbs.
8. Fry rissoles over medium heat until done and golden brown. Remove from heat.
9. Beef and Vegetables Rissoles is ready to serve.