This Indonesian version of Rissoles are stuffed with veggies and chicken ragout (ragout ayam) and enclosed in crepe-like wrappers and rolled into bread crumbs and fried. Usually served with whole bird's eye chili (but you don't have to). Definitely a crowd-pleaser!
Steam the chicken meat until cooked through, about 10-15 minutes. I like to steam versus boiling because by steaming, the meat doesn't taste bland. Save the juice for other use (It's good stuff). When it's cool enough to handle, shred the meat. Set aside
Melt butter in a pan and saute onions and garlic until fragrant and soft, about 3 minutes. Add the carrots, shredded chicken, chicken broth, milk powder, sugar, salt, and ground pepper. Stir to combine. Sprinkle in the flour and keep stirring to prevent lumps. Cook until the mixture is thickened. Sprinkle in green onion and celery leaves. Stir to combine. Have a taste and adjust to your preference
Remove from the heat and let it cools down completely before wrapping. Can be prepared one day ahead
Making the skin:
In a large mixing bowl, add in all-purpose flour, salt, sugar, and eggs. Stir to mix everything. Gradually add in the milk and stir to mix thoroughly. Lastly add in the melted butter. Important step: Strain the mixture to get rid of any lumps
You can also put all ingredients in a blender and blend until smooth, which is what I did. Then wait 10 minutes for the bubbles to settle before using the batter
Preheat the non-stick skillet pan on low heat. Make sure you smear the pan with a little bit of oil (just a bit as you don't want to "fry" the skin, just enough so it won't stick to the pan) or if you have a non-stick spray, you can use that
Laddle about 50 ml (about 1/4 cup for 8-inch pan) of the batter onto the pan and immediately swirl it around the pan to make sure it covers the entire surface of the pan. Cook for about 1 minute or a bit longer, you will see the edge start to crisp up a bit and leave the side of the pan. You should be able to flip it to the other side and cook for about 10 seconds. Remove and flip onto a plate
Continue until you finish with the rest of the batter. Important step: you need to stir the batter each time before you ladle it over to the pan. You need to oil the pan/ spray with non-stick sprayer for each skin
Wrapping:
Mix 1 Tbsp of all-purpose flour and water in a bowl. It should be a consistency of a thick paste. Lay one skin on a flat surface and spoon about 1 Tbsp of the filling, spread them in the middle of the skin (more towards your body). Fold the bottom part (the part near your body) and then the two sides and rolled it halfway and smear the paste on the remaining skin and fold over to seal. It will look a bit flatter after it's being wrapped. Continue with the rest of the skins and fillings
Place them on a baking sheet lined with parchment paper. Freeze for about 1 hour. I recommend doing this instead of frying them straight away. The bread crumbs stick better. You can also keep them in air-tight freezer-friendly container and fry them whenever you want too. They can be kept frozen for up to 3 months
Frying:
Prepare the coating by mixing flour, cornstarch, and water. It should be a thin paste consistency, but not too watery. You don't need to thaw the risoles
Heat up about 2-3 inches of oil in a medium deep skillet or fryer. Coat the risoles in the flour paste and then roll into bread crumbs
When you dip a skewer inside the oil, there should be bubbles around it. The oil is ready. It is best not to over crowd your fryer. Fry about 3 at one time or as much as your fryer can accommodate. Fry over medium heat. You don't want the outside to burn and the inside is still cold. Fry until they are golden brown. Remove and put on an absorbent paper towel