Gold Pouch – Tung Thong

Ingredients for 6 servings:

• 250 g lean minced pork
• 3 small mushrooms, dried shiitake mushrooms, soaked in hot water for 30 minutes
• 1 m.-sized carrot(s), finely grated
• 1 tbsp coriander root, cleaned and finely chopped
• 1 tbsp coriander greens, chopped
• 1 tsp garlic, finely chopped
• 2 small spring onions, finely chopped
• 1 chili pepper(s), red, pitted, finely chopped (may omit)
• 1 egg(s)
• 1 tbsp fish sauce
• 1 tbsp soy sauce, light
• black pepper
• Sugar
• Salt
• 25 dough sheets (wanton) or for spring rolls
• Chives, briefly blanched
• Oil for frying
• Sauce, pineapple sauce, plum sauce or
• chili sauce, sweet and sour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

crispy Thai finger food

For the filling, crush the garlic and coriander roots with the pepper. Squeeze the mushrooms and slice them into thin strips, removing the stems. Finely dice the strips. Mix the minced pork, egg, diced mushrooms, grated carrots, coriander leaves, and chopped spring onions well with the paste and season with fish sauce, soy sauce, pepper, salt, and sugar. Place a wonton wrapper in the cupped hand, place a teaspoon of the mixture in the center, and press the wrapper into a pouch. Tie it together with a chive stalk and pull the edges apart decoratively. (Thin blanched leek strips are also suitable as an alternative.) Heat the oil in a wok and fry the wonton wrappers until golden brown and crispy. Drain on kitchen paper and serve hot with pineapple sauce, plum sauce, and/or sweet and sour chili sauce. Alternatively, replace the minced pork with chopped raw shrimp. This appetizer is then called “silver pouches.”