Prep 15 mins
Cook 15 mins
In China these are made using wonton skins: a flour based dough processed with lye to change the texture of the flour. However in Thailand they make their own pastry without using Lye. This recipe is much better than the frozen Chinese parcels you can buy in the supermarket. The fresh spring onion and coriander really make a big difference.
- 100 g wheat flour (3 1/2 oz)
- 1 egg
- 1 teaspoon oil
- 150 g pork mince (5 1/4 oz)
- 1 teaspoon salt
- 2 tablespoons light soy sauce
- 1 teaspoon pepper
- 3 garlic cloves
- 20 g coriander leaves (approx 2 sprigs)
- 20 g spring onions (approx 1 spring onion)
- Whip the egg, put into flour and add the oil.
- Mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough. Leave the dough for 5 minutes to rest.
- Blend the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer.
- Roll the dough into a sausage shape and chop off little pieces (approx 5 gms) from the end.
- Roll each piece into a ball using your hands, then using a slightly oiled rolling pin, roll the ball into a thin flat circle of pastry.
- Put the meat filling into the center, fold over the pastry and pleat the edges to form a parcel.
- Pre heat a fryer or deep pan of oil to 190 degrees celcius (375F).
- Drop the parcels into the oil and fry for 2-3 minutes until the pastry has just browned and the meat cooked.
- Remove and place on kitchen paper to remove any oil.
- Serve with Sukiyaki dipping sauce or chilli sour Chinese sauce and coriander, mint and chilli. Or you can just eat them plain.