In Indonesia, wontons (deep fried or steamed) are used for a companion to eat bakso (Indonesian meatballs soup). You can be creative with the filling; the most common fillings in my home-country are shrimp, chicken, fish meats. Pork’s filling is sold at certain places as more than 80 percents of the population are Muslim.
Special for poultry products filling, I always cook the filling first or I fill in to wonton wrappers then steam them.
The reason why I steamed the wontons before frying or cook the filling first; I’m scared of uncooked poultry products. Plus, I made wontons in a big batch. When they are cooked, I can keep them in the fridge or freezer. Later on, whenever I need I can deep fry or bake them and eat as a snack, or throw into my wonton soup by boiling them.
In Surabaya, I know we use certain fish sauce. However, I have no choice here, I use Thai fish sauce. Fish sauce can be substituted for terasi (dried shrimp paste).
– Pangsit Goreng –
750 g ground chicken
1 tbsp dried shrimp (Indonesian: ebi), ground
1 carrot, minced
1-2 tsp mashed garlic
1 tsp sesame seed oil
2 tsp fish sauce
1/2 tsp mushroom soy sauce
1/2 tsp ground white pepper
3 tsp homemade garlic chicken oil (it was made by baking the chicken skins and garlic, and the oil will come out)
1 green onion, thinly sliced
2 egg whites, lightly beaten
1-2 tbsp tapioca starch
Note: if you like ngo hiang (English: Chinese five spices), you can add to the filling mixture.
1. Combine all ingredients. Fill centre of wonton skin with chicken mixture, dampen fingers to seal the wonton skin. (You can also use a mixture of water and flour/cornstarch). Fold the wontons as shown here.
2. Deep fry the wontons until golden brown.