Ingredients with Measurements:
- 1 package of wonton wrappers
- 1 lb ground pork
- 1/2 cup finely chopped water chestnuts
- 1/4 cup finely chopped green onions
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- Vegetable oil for frying
For the Spicy Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup hot water
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha sauce
- 1 garlic clove, minced
Special equipment needed:
- Large mixing bowl
- Frying pan
- Slotted spoon
- Food processor or blender (for the sauce)
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork, water chestnuts, green onions, soy sauce, sesame oil, salt, and black pepper. Mix well.
2. Lay out the wonton wrappers on a clean surface. Place a small spoonful of the pork mixture in the center of each wrapper.
3. Brush the edges of the wrapper with the beaten egg. Fold the wrapper in half to form a triangle and press the edges together to seal.
4. Heat vegetable oil in a frying pan over medium-high heat. Once hot, add the wontons in batches and fry until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove the wontons from the pan and place them on a paper towel-lined plate to drain any excess oil.
5. To make the spicy peanut sauce, combine the peanut butter, hot water, soy sauce, rice vinegar, honey, sriracha sauce, and minced garlic in a food processor or blender. Blend until smooth.
6. Serve the pangsit goreng hot with the spicy peanut sauce on the side for dipping.
- Time:
Preparation time: 30 minutes
- Cooking time: 10-15 minutes
Temperature:
- Frying pan should be heated to medium-high heat.
Serving size:
- This recipe makes about 20-25 pangsit goreng.
Nutritional information:
- Calories: 150 per serving
- Fat: 9g
- Carbohydrates: 9g
- Protein: 8g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Water chestnuts can be substituted with bamboo shoots or diced mushrooms.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sriracha sauce can be substituted with any hot sauce of your choice.
Variations:
- Add chopped cilantro or grated ginger to the pork mixture for added flavor.
- Use a different dipping sauce, such as sweet chili sauce or hoisin sauce.
Tips and tricks:
- Make sure to seal the edges of the wontons well to prevent the filling from leaking out during frying.
- Use a slotted spoon to remove the wontons from the pan to prevent excess oil from getting on the plate.
- The spicy peanut sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
- Leftover pangsit goreng can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pangsit goreng on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the pangsit goreng on a platter with the spicy peanut sauce in a small bowl in the center for dipping.
Garnishes:
- Garnish with chopped green onions or cilantro for added color and flavor.
Pairings:
- Serve with a side of steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried vegetables or a simple green salad would make great side dishes for this recipe.
Troubleshooting advice:
- If the wontons are not sealing well, try using a little more beaten egg to help glue the edges together.
Food safety advice:
- Make sure to cook the pork filling to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Pangsit goreng is a popular Indonesian snack that is typically served with a dipping sauce. It is similar to Chinese fried wontons, but with a different filling and dipping sauce.
Flavor profiles:
- The pangsit goreng is savory and slightly sweet, with a crispy exterior and tender pork filling. The spicy peanut sauce adds a creamy and slightly spicy element to the dish.
Serving suggestions:
- Serve the pangsit goreng as an appetizer or snack, or as part of a larger meal.
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Region: Indonesian