Gold Pouch – Tung Thong
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- For the filling, mash the garlic and coriander roots with the pepper.
- Squeeze out the mushrooms and cut into fine strips, removing the stem end. Finely dice the strips.
- 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.
- 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.)
- Heat the oil in the wok and fry the bags until they are golden brown and crispy.
- Drain on kitchen paper and serve hot with pineapple sauce, plum sauce and / or sweet and sour chili sauce.
- Alternative: Replace the minced pork with minced, raw shrimp. Then this starter is called a silver bag.
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