Pinsec frito

Go to page 1 2 »»

There was an older entry of a recipe for pinsec frito but this is a much better version. I can’t remember anymore where I picked up the idea of adding small cubes of tofu to the filling. Must have been one of the cooking shows in the Discovery Travel & Living Channel.

ingredients for pinsec fritostuffing the dumpling wrappers with the pork and tofu filling

deep frying the dumplingsdraining the golden dumplings in absorbent paper towels

Pinsec frito, in a nutshell, is fried dumplings. You can use ordinary siomai wrapper, the square ones, but since they are paper thin, stuffing them with the filling and then sealing the edges can be a pain in the neck. They have this horrible tendency to break during the procedure. The round wrappers, really meant for serving the skin of roast Peking duck, are thicker and serve the purpose better. They puff up during the frying too so that the cooked dumplings have a wonderful texture.

Go to page 1 2 »»
November 1, 2004  Print This Post   
Tagged: , ,

Comments

2 Responses to “Pinsec frito”
  1. housekeeper says:
    October 31, 2008 at 5:39 am

    I haven’t tried the Pinsec Frito yet, but tried the sweet-sour sauce. We love it! Halos higupin na nga ng asawa ko! Hahaha. Thank you for sharing your recipe.

    Reply

Trackbacks

Some related discussions...
  1. Molo soup for a hot summer night | Home-cooked meals | Home-cooking rocks! says:
    August 24, 2009 at 10:10 am

    [...] Wednesday, we had pinsec frito and nilagang manok (boiled chicken with vegetables [...]

    Reply


You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Tapsilog in the school lunchboxTapsilog in the school lunchbox
Beef and sotanghon (vermicelli noodles)Beef and sotanghon (vermicelli noodles)
Basil and garlic toastBasil and garlic toast
Lemon – butter – garlic prawnsLemon – butter – garlic prawns
Chicken mami (noodle soup)Chicken mami (noodle soup)

Conversations