Thung Thong, Thai Crispy Dumplings
These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Ingredients
- 7 spring onions, white finely sliced, green part reserved
- 1 tablespoon cooking oil, plus more for frying dumplings
- 1 tablespoon aromatic paste, listed below
- 115 grams white button mushrooms, diced to 1/2 inch pieces (4 oz)
- 250 grams ground pork, or ground chicken (8 oz)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sugar
- 1 can whole water chestnuts, optional, 250 gram (8 oz), drained, rinsed, diced 1/4 inch
- 18 wonton wrappers, square or round
- sweet chili sauce, or plum sauce
For the Aromatic Paste
- 1 head garlic, separated into cloves and peeled
- 1/4 teaspoon white pepper powder
- 1/4 cup cilantro stems , loosely packed
Instructions
To Make the Aromatic Paste
- Grind together the garlic, pepper, and cilantro with a mortar and pestle until a smooth paste. Set aside 1 table of the paste for the dumplings, the remaining can be frozen for up to a month.
For the Dumplings
- Heat a large non stick pan with 1 tablespoon of oil on high heat. When hot, ad the sliced spring onion white parts, aromatic paste, and the diced mushrooms, stir often and cook until the spring onion is softened. Add the pork, soy sauce, oyster sauce, fish sauce, sugar, and water chestnuts (if using). Break the ground pork up as it cooks with your spatula, until cooked through and no liquid remains in the pan. Set the pan aside, this is the dumpling filling, and allow this to cool to room temperature.
- When the filling has cooled. Heat a small pot of water, about half full, to boiling. When the pot is boiling set out a bowl with ice water near the the pot. Add the spring onion green parts to the boiling water and blanch for 30 seconds, keep them submerged in the water as well. After 30 seconds, remove them to the ice water to cool them. Remove from the ice water and pat dry, then cut each green piece in half lengthwise, these are the ties for the Golden Purses.
- Open the refrigerated wonton wrappers and place on a plate, place one wonton wrapper on a work surface, keeping remaining wrappers covered with a towel to prevent them from drying out.
- Depending on the size of your wrappers, place between 1 teaspoon and 1 tablespoon of filling in the center of the wrapper. wet the 4 edges of the wrapper with water on your fingertip, draw up all the sides and pinch together at the top, so that it looks like a little bag an the bottom is rounded. Use a piece of the spring onion green and tie that around the top of the dumpling, and knot that. Trim the ends of the green.
- Repeat with the remaining wontons.
- Heat about 2-3 inches of cooking oil in a large pot, when the oil is hot, add a few dumplings at a time with a slotted spoon and fry until golden brown, remove with the slotted spoon to paper towels to drain, continue to fry remaining dumplings.
- Allow dumplings to cool for a few minutes, serve with a sweet chili sauce or plum sauce for dipping.
Notes
Low cost.
This recipe was inspired by good friend, Daniela Dalaa Payerl.
Thailand. Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.
Thailand. Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.
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