Fried Wonton Recipe (Pangsit Goreng) » Indonesia Eats

Wontons are one of my comfort food, either in deep fry, steam or soup base. I sometimes bake them as well.

In Indonesia, wontons (deep fried or steamed) are used for a companion to eat bakso (Indonesian meatballs soup). You can be creative with the filling; the most common fillings in my home-country are shrimp, chicken, fish meats. Pork’s filling is sold at certain places as more than 80 percents of the population are Muslim.

Special for poultry products filling, I always cook the filling first or I fill in to wonton wrappers then steam them.

The reason why I steamed the wontons before frying or cook the filling first; I’m scared of uncooked poultry products. Plus, I made wontons in a big batch. When they are cooked, I can keep them in the fridge or freezer. Later on, whenever I need I can deep fry or bake them and eat as a snack, or throw into my wonton soup by boiling them.

In Surabaya, I know we use certain fish sauce. However, I have no choice here, I use Thai fish sauce. Fish sauce can be substituted for terasi (dried shrimp paste).

Fried Wontons
– Pangsit Goreng –

Ingredients:
wonton skins
750 g ground chicken
1 tbsp dried shrimp (Indonesian: ebi), ground
1 carrot, minced
1-2 tsp mashed garlic
1 tsp sesame seed oil
2 tsp fish sauce
1/2 tsp mushroom soy sauce
1/2 tsp ground white pepper
3 tsp homemade garlic chicken oil (it was made by baking the chicken skins and garlic, and the oil will come out)
1 green onion, thinly sliced
2 egg whites, lightly beaten
1-2 tbsp tapioca starch
Note: if you like ngo hiang (English: Chinese five spices), you can add to the filling mixture.

Directions:
1. Combine all ingredients. Fill centre of wonton skin with chicken mixture, dampen fingers to seal the wonton skin. (You can also use a mixture of water and flour/cornstarch). Fold the wontons as shown here.

2. Deep fry the wontons until golden brown.