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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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.

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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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  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 [...]

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