Filled Dumplings – Thai Wedding Plates

1. As far as the spring roll sauce is concerned, you can also use commercially available sauces, but these are only sweet and spicy and have little flavor. You should take the time to make the suggested sauce yourself. You will then no longer use any other.
2. Defrost the dough and prawns. Wash and finely chop the spinach. Cut the prawns crosswise into approx. 3 mm thick slices and finely chop them (pieces should still be visible). Beat the egg and whisk with a pinch of salt and the tapioca flour. Wash, peel and julienne a small carrot. Squeeze the garlic cloves. Mix all ingredients from shrimp to sugar well. Season to taste with salt and pepper and let ripen for 30 minutes.
3. Halve the pastry casings lengthways and crossways. For the glue, mix the ingredients into a thin dough. Place a flat sheet of dough in front of you so that the point of the square is facing you. Brush the top 2 edges with a small brush and the glue. Take a portion of the filling with a teaspoon, place it in the middle and flatten it a little. Place the lower half over the upper half. Press the edges firmly, while pushing the air out of the dumpling as well as possible. Continue until all of the filling has been processed.
4. Heat the frying oil to 210 degrees and put 6 bags together in the frying oil. Fry light brown on both sides. Remove with a sieve and drain on paper towels. Arrange the dumplings together with a dip bowl with a spoon on a serving plate, garnish, serve warm and enjoy.

Annotation:

1. A Thai wedding plate includes a whole range of other snacks or dim sum as they are called in China. Sometimes they don’t differ in shape, but only in filling or processing (deep-frying, steaming, boiling). The Thai prawn balls are one of them. For example, they are served boiled and / or fried.

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1. Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach Red pepper paste “Shandong”, see: Red pepper paste “Shandong”