Pangsit Goreng/Rebus (Fried/Boiled Wonton)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Isi Pangsit:

• 75 gr Udang & 125 gr Ayam-cincang, 1 st Kecap ikan

• ½ st Lada, 1 sm Bawang goreng-haluskan, 1 st Garam

• 1 sm Minyak wijen, 1 Daun bawang-iris, 1 Telur

• 2 Bawang putih-haluskan, 1 cm Jahe-cincang

• 1 st Kecap asin, 2 sm Tepung tapioka

Kulit Pangsit:

• 100 ml Air, 250 gr Terigu, 1 Kuning telur

• 50 gr Margarin-lelehkan, ½ st Garam

Bahan lain:

• Terigu-taburan, 1 Putih telur, Minyak

Cara membuat

• Kulit: Campur semua bahan, uleni hingga kalis. Gilas adonan di atas talenan bertabur sedikit terigu hingga pipih, potong2 seukuran 15X15 cm.

• Isi : Tumis bawang putih & jahe. Masukkan ayam+udang, masak hingga matang. Angkat lalu aduk rata dengan semua bahan isi. Letakkan 1 st adonan isi ± 3 cm dari salah satu ujung kulit pangsit, lipat ujungnya hingga menutupi adonan isi, rekatkan sisi ujungnya dengan putih telur, bentuk sesuai selera. Taburi dengan sedikit terigu.

• Rebus pangsit hingga matang atau goreng hingga kecokelatan, balik2 seperlunya. Sisa kulit dapat digoreng tanpa isi (jadi kerupuk pangsit).

• Pangsit goreng enak dimakan dng Mie Ayam Bakso, Bakwan Malang, Lo Mie ataupun dimakan sebagai camilan. Pangsit rebus dihidangkan sebagai soup pangsit atau juga dimakan dengan mie ayam maupun bakwan malang.

• Pangsit mentah dapat disimpan di freezer dengan terbungkus rapat selama ± 2 bulan. Anda juga dpt menyimpan sisa pangsit goreng di dalam box, lalu dipanaskan di oven 200º C selama 15 menit sebelum dihidangkan.

• Klik pada link untuk resep2 membuat: Mie Ayam Bakso & Pangsit; Lo Mie; Bakwan Malang

Ingredients

Filling ingredients:

• 75 gr ground Shrimp & 125 gr ground Chicken

• 1 Green onion-sliced, 1 tbsp Fried onion-grind

• 1 tbsp Sesame oil, 1 tsp Fish sauce, ½ tsp Pepper

• 2 Garlic cloves-grind, 1 cm Ginger-minced, 1 Egg

• 2 tbsp Tapioca flour, 1 tsp Salt, 1 tsp Soy sauce

Wrapper ingredients:

• 250 gr Flour, 1 Egg yolk, 50 gr Margarine-melted

• 100 ml Water, ½ tsp Salt

Other ingredients:

• 1 Egg white, Flour-extra, frying Oil

Directions

• Wrapper: Combine all wrapper ingredients; knead the dough well. Turn the dough out onto a lightly floured surface; roll out until very thin. Cut into 15 cm squares.

• Filling: Sauté garlic & ginger; stir in the chicken & shrimp until all are cooked. Remove from heat; combine with other filling ingredients well. Spoon 1 tsp filling onto ~ 3 cm from one corner of the wrapper; fold the corner to cover filling; smear the edges with egg white to stick them together. Form it as you desired. Sprinkle with a little bit flour.

• Boil wonton in boiling water until cooked or you can fry it in hot oil until golden brown. Turning as necessary to ensure that both sides are golden brown. If there is some rest of the wrapper, you can just frying it without the filling too (making it into wonton crackers).

• Serve fried wonton with noodles & sautéed chicken-mushrooms, mixed dumplings soup à la Malang, Braised Noodles in Thick Broth or it can be serve as a snack. Serve boiled wonton as wonton soup, serve it with noodles & sautéed chicken, or serve it with mixed dumplings soup à la Malang.

• Well wrapped raw wonton stores for ~ 2 months in the freezer. If there are some rests, you could also store fried wonton in a container & then heat them up later on in the oven at 200º C for ~ 15 min.

• Click on the links to see the recipes of: Noodles with Meatballs, Wonton & Sauteed Chicken; Braised Noodles in Thick Broth; Mixed Dumplings Soup à la Malang.

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