Indonesian > Fried

Pangsit Goreng with Oyster Sauce Recipe

Ingredients with Measurements:
- 1 pack of wonton wrappers
- 1/2 pound ground pork
- 1/4 cup chopped scallions
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 egg, beaten
- Oil for frying
- 1/4 cup oyster sauce
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon sugar

Special equipment needed:
- Deep-fryer or a deep pot for frying
- Small bowl for mixing the sauce
- Small saucepan for cooking the sauce

Step-by-step instructions:
1. In a mixing bowl, combine the ground pork, scallions, soy sauce, oyster sauce, sesame oil, garlic powder, and black pepper. Mix well.
2. Lay out a wonton wrapper on a flat surface. Place a teaspoon of the pork mixture in the center of the wrapper.
3. Brush the edges of the wrapper with beaten egg. Fold the wrapper in half to form a triangle. Press the edges to seal.
4. Repeat the process until all the pork mixture is used up.
5. Heat the oil in a deep-fryer or a deep pot over medium heat. Once the oil is hot, fry the wontons in batches until they are golden brown and crispy. Drain on paper towels.
6. In a small saucepan, combine the oyster sauce, water, cornstarch, and sugar. Cook over medium heat, stirring constantly, until the sauce thickens.
7. Serve the fried wontons with the oyster sauce on the side for dipping.


Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe makes about 24 pieces of pangsit goreng.

Nutritional information:
Calories per serving: 85
Total fat: 4g
Saturated fat: 1g
Cholesterol: 20mg
Sodium: 280mg
Total carbohydrates: 7g
Dietary fiber: 0g
Sugar: 1g
Protein: 5g

Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Chopped onions can be used instead of scallions.
- Hoisin sauce can be used instead of oyster sauce.

Variations:
- Add chopped water chestnuts or bamboo shoots to the pork mixture for added texture.
- Serve the pangsit goreng with sweet chili sauce or soy sauce instead of oyster sauce.

Tips and tricks:
- Make sure to seal the edges of the wonton wrappers well to prevent the filling from leaking out during frying.
- Do not overcrowd the deep-fryer or pot with too many wontons at once, as this can lower the oil temperature and result in soggy wontons.
- To keep the fried wontons crispy, place them on a wire rack instead of a paper towel to drain excess oil.

Storage instructions:
Leftover pangsit goreng can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the pangsit goreng, preheat the oven to 350°F. Place the wontons on a baking sheet and bake for 5-7 minutes, or until heated through.

Presentation ideas:
Arrange the pangsit goreng on a platter and garnish with chopped scallions or cilantro.

Garnishes:
Chopped scallions or cilantro can be used as a garnish.

Pairings:
Pangsit goreng pairs well with steamed rice and stir-fried vegetables.

Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice

Troubleshooting advice:
- If the wontons are sticking to the bottom of the deep-fryer or pot, gently loosen them with a slotted spoon.
- If the oyster sauce is too thick, add more water to thin it out.

Food safety advice:
- Make sure to cook the pork filling to an internal temperature of 160°F to ensure it is fully cooked.
- Use caution when frying the wontons, as hot oil can cause burns.

Food history:
Pangsit goreng is a popular Indonesian snack that is believed to have originated from Chinese cuisine. It is often served as an appetizer or as part of a larger meal.

Flavor profiles:
Pangsit goreng has a crispy exterior and a savory filling that is flavored with soy sauce, oyster sauce, and sesame oil. The oyster sauce dipping sauce adds a sweet and salty flavor to the dish.

Serving suggestions:
Serve the pangsit goreng as an appetizer or as part of a larger meal with steamed rice and stir-fried vegetables.

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Region: Indonesian

Taste: Savory, Umami, Tangy, Spicy, Aromatic