Pangsit is basically the Indonesian name for wonton or dumplings. I love pangsit. My uncle used to make them fried and crispy but it is also possible to only boil them in a strong seasoned broth. Then you’re making wonton soup.
Beb Vuyk (the cook book I blog about) makes the pangsit dough herself. The recipe for this is simple. I use a little more water than Beb indicates (6,5 tablespoon instead of 4). I also use my pasta machine to make a super thin and even dough sheet.
Watch this video for the recipe or read along for pangsit recipe in text and pictures.
To make the dough takes about 30 minutes and is enough for about 20 pangsit.
Pangsit # 539 translated from Beb Vuyk Groot Indonesisch Kookboek, page 428.
180 grams of flour
20 grams of maizena (corn flour)
4 tablespoons of water
pinch of salt
1 egg white
Sieve the flour together with the maizena and salt. Beat the egg white and make a batter with flour, water and the egg white. Knead it firmly by hand or with a mixer.
Roll it out on a flower-covered table, so thin that it is half transparent. Make sure the entire dough patch has the same thickness. Anyone who has difficulty with it can make things easier by dividing the dough into two equal amounts and rolling out each other separately.
Cut it if it is thin enough in squares of 10 cm. Keep the sheets as flat as possible on a tray or sheet and cover with a damp cloth. They can be stored in the refrigerator in a few days, wrapped in aluminum foil. Stack them with plastic or aluminum foil in between the layers.
FOLDING AND BAKING: Place in the middle of each square a teaspoon of one of the fillings (see recipes 540, 541, 542). Fold the top right corner to the bottom left corner and let it stick with some water and some amount of pressure. Now fold the other left and right corners inward over the stuffing, so they overlap. Stick the corners together.
Let the pangsit rest for 1/2 hour before baking.
Heat the oil until vapor comes off. Fry the pangsit (like Dutch dough fritters – oil balls) on both sides, brown and cripsy. Let them leak and serve them with a sweet-sour Chinese sauce or a taotjo sauce (see the chapter sauces for this).
Beb uses ordinary flour and cornflour for the pangsit dough. The cornflour makes the dough firm.
I’m going to fill my pangsit today with minced beef and pork meat, shrimp, garlic, and parsley. Check this link how to make the filling.
The dough recipe states 4 tablespoons of water and one egg white is enough. I add some more water (6,5 tablespoons) to make my dough firm and shiny.
Do not forget to add a pinch of salt to the dough, which really makes a difference, even if it’s just a bit. Kneed everything to a ball that does not crumble anymore.
Beb rolls out her dough by hand. That’s a lot of work if you want to get it pretty thin. That’s why I use my Italian pasta machine for this.
I treat this pangsit dough like fresh pasta dough. This means that I work from thick to thin (an increasingly fine setting) but I fold the dough the first 3-5 rounds (widest position).
Every time I let it run through the widest setting I fold the dough once. This is another way of kneeding and makes the dough firm and silky in structure.
This is the finest position of the machine and the sheet comes out beautifully.
I make 4 large sheets and cover them with baking paper and a damp towel.
If you want to prepare all your dough sheets at once, make a stack and add a sufficient amount of flour between each sheet otherwise they will stick too much.
If you want to freeze them replace the flour in the between the layers with parchment paper and add to a plastic freezer bag.
Meanwhile, I’m going to make the filling of minced meat, shrimps, garlic, and parsley.
I cut the dough sheets into squares of 10 by 10 centimeters. In the middle I place my stuffing; a full teaspoon.
I fold the pangsit in a triangle and wet the edges by dipping my finger into some water. I make sure the air is pushed out of the dumpling before I fold the corners, as Beb describes.
These are ready for frying, but you can also choose to cook them in a strong broth. Then you make wonton soup. Or as Beb Vuyk simply calls them: boiled pangsit. This she describes in recipe #543.
I fry the pangsit in hot oil for a couple of minutes until they are golden brown and crispy.
We eat them as a snack with a sweet chili sauce. Deliciously crispy and the filling comes right through; lovely. See how to make the stuffing for this pangsit, check out recipe #540 ‘Pangsit Filling’.