Gold Pouch – Tung Thong

Summary

Ingredients

• 250 g minced pork, lean
• 3 small mushrooms, clay mushrooms (Shitake, dried) soaked in hot water for 0 minutes
• 1 carrot (s), finely grated
• 1 tablespoon coriander root, cleaned and finely chopped
• 1 tablespoon coriander greens, chopped
• 1 teaspoon garlic, finely chopped
• 2 small spring onions, finely chopped
• 1 chilli pepper (s), red, pitted, finely chopped (omit if necessary)
• 1 egg (s)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce, light
• Black pepper
• sugar
• salt
• 25 dough sheets (wantan) or for spring rolls
• Chives, briefly blanched
• Oil, for deep-frying
• Sauce, pineapple sauce, plum sauce or
• Chili sauce, sweet and sour

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Instructions

1. For the filling, mash the garlic and coriander roots with the pepper.
2. Squeeze out the mushrooms and cut into fine strips, removing the stem end. Finely dice the strips.
3. Mix minced pork, egg, diced mushrooms, grated carrots, coriander greens and the chopped spring onions with the paste and season with fish sauce, soy sauce, pepper, salt and sugar.
4. Place a wonton leaf in the cupped hand, put a teaspoon of the mixture in the middle and compress the leaf into a bag. Tie together with a stalk of chives and decoratively pull apart the edges of the dough. (As an alternative, thin strips of blanched leek are also suitable.)
5. Heat the oil in the wok and fry the bags until they are golden brown and crispy.
6. Drain on kitchen paper and serve hot with pineapple sauce, plum sauce and / or sweet and sour chili sauce.
7. Alternative: Replace the minced pork with minced, raw shrimp. Then this starter is called a silver bag.