Pinsec frito, in a nutshell, is fried dumplings. The filling can be anything. Minced pork and shrimps mixed with chopped vegetables are traditional but you may use chicken, duck, turkey or even lamb. In fact, you may even ditch the meat and go vegan. Mushrooms make a wonderful dumpling filling.
These fried dumplings have pork and mushroom filling. Alex made them over a month ago when she was perfecting her dumpling pleats. The pleats give the dumplings a professional touch. Know, however, that you don’t need to pleat your dumplings. Just wet the edges of the wrapper with a little egg wash (or water) and press to seal in the filling.
For best results, use thicker wrappers. They puff up during the frying so the dumplings have better texture.
- 400 grams ground pork with at least 20% fat
- 2 shallots finely chopped
- 1/2 cup finely chopped fresh skiitake mushrooms
- 2 tablespoons dried shrimps soaked then finely chopped
- 1/3 cup finely chopped carrot
- 2 teaspoons Pan-Asian herb salt (you may use plain salt but the dumplings won't be as tasty and aromatic)
- 1/4 teaspoon black pepper
- 1 tablespoon oyster sauce
- ¼ teaspoon sesame seed oil
- 1 tablespoon all-purpose flour
- 1 tablespoon corn starch plus more for dusting
- 15 to 20 round dumplings wrappers
- 1 egg lightly beaten
- cooking oil for deep frying
In a bowl, mix together the ground pork, chopped shallots, shiitake, dried shrimps, carrot, herb salt, pepper, oyster sauce and sesame seed oil.
In a small bowl, mix the flour and one tablespoon of starch with two tablespoons of water until smooth. Pour into the ground pork and mix well.
Cover the bowl and let the mixture rest in the fridge for at least an hour.
Separate the dumpling wrappers.
Use one tablespoon (more or less, depending on the size of your wrappers) of the pork and mushroom mixture for every dumpling wrapper. Brush the edges with the beaten egg and press to seal. Optionally, pleat the edges.
Arrange the uncooked dumplings on a tray and sprinkle lightly with corn starch. Turn them over and sprinkle with more starch. Shake off the excess. The light coating of starch will add another layer of crispness to the spring rolls.
In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
Over medium-high heat, fry the dumplings in batches, rolling them in the hot oil for even browning.
Serve the fried dumplings with sweet chili sauce for dipping. They're good as appetizer, snack or serve them as a main course with rice on the side.