Shaped by Chinese influence in Indonesian cuisine, pangsit goreng wraps a ground chicken filling in thin wrappers and fries them until golden. A staple at parties and crowded gatherings, these dumplings are served with a sweet and sour dipping sauce.
Mix the ground chicken, cabbage, spring onion, ginger, garlic, soy sauce, sesame oil and salt together in a bowl.
Place a teaspoon of filling in the centre of each wrapper, moisten the edges with water, and seal into a triangle or parcel shape.
Heat the vegetable oil in a deep pan and fry the dumplings in batches until golden, then drain on paper towels.
Serve hot, with sweet and sour sauce or soy sauce on the side.
Do not overcrowd the pan while frying; the dumplings will stick together and cook unevenly. Allergens: contains gluten (wrapper), soy and sesame (sesame oil).
You can cook them in the airfryer at 190°C for twelve minutes instead of frying; it uses less oil, though the crunch is slightly reduced.
Admin DadaGastro · verified in test kitchenYufkaların kenarlarını yeterince nemlendirmedim ve kızartırken birkaç tanesi açılıp harcı yağa döktü. Tadı yine güzeldi ama görünüşü dağınık oldu, bir dahaki sefere kenarları daha sıkı kapatacağım.
İç harcına biraz daha zencefil ekledim, kokusu mutfağa yayılınca herkes ne pişiyor diye sordu. Misafirlerim için yaptım ve tabak boşaldı, tekrar tekrar yapacağım bir tarif oldu.
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