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Martabak Telur Stuffed Egg Pancake

An Indonesian savory pan-fried pancake stuffed with a spiced egg and ground beef filling, folded into a crispy golden packet and served with a tangy cucumber vinegar dipping sauce. A popular street food breakfast.

45 minMediumServes 4420 cal/serving

IndonesianBreakfastStovetopStandardPork-Free

Ingredients

  • 2 cups all-purpose flour
  • 1 cup warm water
  • 1/2 tsp salt
  • 1/2 lb ground beef (80/20)
  • 4 large eggs, beaten
  • 4 green onions (scallions), sliced
  • 4 garlic cloves, minced
  • 2 tsp curry powder
  • 2 tbsp soy sauce
  • 6 tbsp vegetable oil
  • 1 cucumber, thinly sliced
  • 4 tbsp white vinegar
  • 2 tsp granulated sugar

Instructions

  1. 1

    Make the dipping sauce: combine 1 thinly sliced cucumber, 4 tbsp white vinegar, 2 tsp granulated sugar, and a pinch of salt in a bowl. Toss and let sit while you prepare the pancakes.

  2. 2

    Make the dough: mix 2 cups all-purpose flour and 1/2 tsp salt together, then gradually add 1 cup warm water, stirring until a soft, smooth dough forms. Divide into 4 equal portions. Cover with plastic wrap and rest for 10 minutes.

  3. 3

    Make the filling: heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add 4 minced garlic cloves and cook 30 seconds, then add 1/2 lb ground beef (80/20) and cook, breaking it up, until browned and no longer pink, about 5 minutes, reaching an internal temperature of 160°F (71°C). Stir in 2 tsp curry powder and 2 tbsp soy sauce. Let cool slightly, then mix with 4 beaten large eggs and 4 sliced green onions (scallions) in a bowl.

  4. 4

    On a lightly oiled surface, stretch each dough portion into a thin 10-inch square, pulling gently from the edges.

  5. 5

    Heat a flat skillet or griddle with a generous film of the remaining vegetable oil over medium heat. Lay a dough square in the pan. Quickly pour one-quarter of the egg-beef filling onto the center, then fold the four sides of the dough over the filling to form a square packet, enclosing it completely.

  6. 6

    Cook for 3-4 minutes per side, pressing gently with a spatula, until the pancake is deep golden and crispy on both sides. Repeat with remaining portions.

  7. 7

    Cut each martabak into quarters and serve immediately with the cucumber dipping sauce.

Questions

Can I make Martabak Telur Stuffed Egg Pancake gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour, 2 tbsp soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Martabak Telur Stuffed Egg Pancake keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Martabak Telur Stuffed Egg Pancake?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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