(50 pcs)


400 gr convert conversionpork ground beef

1 teaspoon fresh ginger

1 stem lemon grass

230 gr convert conversionwater chestnuts

2 tablespoons cut chives

1/2 teaspoon sambal

2 tablespoons plum sauce

1 teaspoon sesame oil

1 tablespoon cornstarch

50 (8 cm square) wonton skins


oil for frying

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Preparation in advance:

Mix meat, chopped ginger, slices lemon grass, chopped chestnuts, chives, sambal, plum sauce, sesame oil and cornstarch in a bowl. Mix well. Place covered 1 hour in the fridge.

How to prepare:

Work with one wonton skin at the time and put the rest, covered against drying, aside.

Spoon 2 teaspoons of the stuffing in the middle of the skins and wet the edges with water. Fold the edges to the middle and press together.

Fill a (deep fryer) pan for a third with oil. Heat the oil to 180C/360F.

Fry the wontons in 3-4 minutes pale brown. Take with a skimmer out of the pan, drain on kitchen paper and serve hot with pangsit sauce.

(You can steam the wontons for 10 minutes too.)

First published: April 12, 2003, Netherlands
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