Jalangkote — Makassar, Indonesia

Jalangkote is a fried pastry from Makassarese cuisine, distinguished among the region's dumplings by an especially thin, crisp crust wrapped around a savoury vegetable filling. It is eaten as a snack, dipped into a sauce rather than served plain. The pastry is reported as a specialty of Makassar and the surrounding South Sulawesi region, prepared by both Makassarese and Buginese communities and sold widely from street stalls and home kitchens. To prepare it, a filling of rice vermicelli, shredded carrot and cabbage, diced potato and hard-boiled egg is lightly sautéed with garlic and seasoning. A thin dough of flour, water and a little oil is rolled out very fine, cut into rounds, and folded over a spoonful of filling to form a half-moon parcel, the edge crimped shut. The parcels are deep-fried in hot oil until the crust turns crisp and golden, then drained and served with a sauce of vinegar, chilli and sugar for dipping. What sets jalangkote apart from related fried parcels of the archipelago, such as pastel or panada, is the notably thinner and crisper crust it is given, along with the sharp, spicy-sweet-sour dip served alongside it rather than a plain chilli sauce.