Stuffed dumplings – Thai wedding platter

Ingredients for 12 servings:

• 9 spring roll sheets, 21x21cm, frozen
• 120 g sauce (spring roll sauce ala Sanur Beach, see appendix)
• 100 g shrimp(s), raw, peeled, approx. 10 – 12 cm, frozen
• 100 g leaf spinach
• 1 egg(s), size S
• 3 tbsp tapioca flour
• 2 tsp chili paste, red (“Shandong”, see appendix)
• 20 g carrot(s)
• 2 medium-sized garlic cloves
• 4 g chicken stock powder
• 1 tsp sugar
• 3 tbsp wheat flour type 405
• 4 tbsp water
• 1 ½ liters of frying oil
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

The deep-fried dumplings filled with shrimp and spinach are eaten warm with a dip.

Thaw the dough pieces and the shrimp. Wash and finely chop the spinach. Cut the shrimp crosswise into approximately 3 mm thick slices and chop medium-finely (some pieces should still be visible). Crack the egg and whisk it with a pinch of salt and the tapioca flour. Wash and peel a small carrot and slice it crosswise into julienne strips. Squeeze the garlic cloves. Mix all the ingredients, from the shrimp to the sugar, well. Season mildly with salt and pepper and let it rest for 30 minutes. Halve the dough pieces lengthwise and crosswise. For the glue, mix the ingredients into a thin dough. Place a dough piece in front of you with one point of the square facing you. Brush the glue onto the top two edges with a small brush. Using a teaspoon, take a portion of the filling, place it in the center, and flatten slightly. Place the bottom half over the top half. Press the edges firmly, pressing as much air out of the dough piece as possible. Continue until all the filling is used. Heat the frying oil to 210 degrees Celsius and add 6 dumplings at a time to the frying oil. Fry on both sides until light brown. Remove with a sieve and drain on kitchen paper. Arrange the dumplings on a serving platter with a spoon and a dipping bowl, garnish, serve warm, and enjoy. Note: A Thai wedding table 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 the filling or the way they are prepared (frying, steaming, boiling). Thai shrimp balls are also included. They are served boiled and/or deep-fried, for example. Appendix: Springroll sauce ala Sanur Beach, see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html Red pepper paste “Shandong”, see: https://www.chefkoch.de/rezepte/3981621610590515/Rote-Peperonipaste-Shandong.html