Pangsit Filling I (Indonesian – Chinese)
Pangsit goreng is such a delicious, freshly fried Asian snack. It’s also called wonton or dumplings. This recipe is for the filling of pangsit. Pangsit can be a fried snack but it is also great in wonton or pangsit soup.
Do you want to make the dough for the dumplings yourself? Check out this link.
In Beb Vuyk’s book (I make all her 578 recipes) something has gone wrong when the book was printed. Recipe #540 has not been described and also lacks some of the ingredients, it seems.
Therefore, I make the filling my way ;-). Below, what’s in Beb’s book:
Pangsit Filling I (Indonesian – Chinese) # 540 translated from Beb Vuyk Groot Indonesisch kookboek, page 428.
- 100 grams of minced meat
- 100 grams of finely chopped shrimps
- 1 tablespoon of oil
- 4 chopped cloves of garlic
I add this to the ingredients to complete the recipe:
- 1 tablespoon oyster sauce
- 1 tablespoon of salty soy sauce (kikkoman) or a sweet soy sauce (kecap manis)
- handfull of finely chopped parsley
- piece of black pepper
I love the combination of meat and fish. The saltiness of the fish makes it the perfect seasoning for the meat.
I cut the prawns, garlic (4 cloves) and the parsley super fine.
I add a tablespoon of oyster sauce and 1/2 a teaspoon of black pepper. If you do not have oyster sauce you can also use an Asian fish sauce. Because fish sauce is pretty strong, I would use 1/2 a tablespoon.
Then I add a tablespoon of soy sauce. Kikkoman is a salty sauce for a more savory pangsit. For people with a sweet tooth, you can also use a sweet soy sauce like ketjap ABC.
Mix everything well.
I add in the middle of a dough sheet I full teaspoon of the filling and I fold it to close. For frying and folding pangsit, go to recipe # 539 Pangsit.