Pinsec frito

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

250 g. of ground lean pork
1 shallot, finely chopped
1 tbsp. finely minced garlic
1/2 tsp. of grated ginger
1 small tofu, cut into very small cubes
1/4 c. of finely chopped wansuy (cilantro)
1/2 tsp. of pepper
1/2 tsp. of salt
1 tbsp. of light soy sauce
1/2 tsp. of sesame seed oil
1 egg, lightly beaten
25 pcs. of dumpling wrapper
3 c. (or more) of cooking oil

Cooking procedure :

Mix together all the ingredients, except the dumpling wrappers and cooking oil. Pour in the beaten egg, reserving 1 tsp. Using your hands, mix thoroughly.

Add 1 tbsp. of water to the remaining beaten egg and stir to form an egg wash.

Separate the dumpling wrappers. Fill each wrapper with 1 tsp. of the filling, keeping the filling on one side of the wrapper. Wet the edges with egg wash and fold in half, pressing the edges together. Lightly sprinkle both sides of each filled wrapper with flour.

Heat enough cooking oil in a skillet or wok for deep-frying, about 1-1/2″ to 2″. Deep-fry the dumplings in batches. Fry both sides until golden brown. Drain on paper towels. Serve with sweet and sour sauce on the side.

For the sweet-sour sauce :

3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
6 tbsp. of sugar
1 tsp. of salt
1/2 tsp. of chili sauce (Tabasco is ok)
1 tbsp. of tomato paste
1 tbsp. of cornstarch
1 c. of water
sesame seed oil

In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat and cook, stirring, until thick and clear.

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November 1, 2004  Print This Post   
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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

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