Pinsec frito, in a nutshell, is a type of dumplings wherein wonton wrappers are filled with ground meat or seafood filling and then deep-fried until golden and crisp. They are commonly served as an appetizer or snack with a sweet and sour dipping sauce.
Like its close relatives, lumpiang shanghai and siomai, the filling for pinsec frito can be made according to preference and possible additions include carrots, water chestnuts, green onions and mushrooms. For my version, I like to add ground Chinese sausage to the usual pork and shrimp mixture for a touch of sweet and salty. I also use kinchay and garlic for aroma and flavor. The dumplings come out so crisp and tasty, they’re gone before I can say READY!
- 1 pound ground pork
- ¼ pound large shrimp, peeled, deveined and minced
- 1 cup Chinese sausage (chorizo de bilbao), ground
- 1 cup kinchay (Chinese parsley), finely chopped
- 4 cloves garlic, peeled and minced
- 1 thumb-sized ginger, peeled and grated
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 egg, beaten
- 1 package (48 wrappers) wonton wrappers
- oil for frying
- In a large bowl, combine pork, shrimp, Chinese sausage, kinchay, garlic, ginger, soy sauce, salt, pepper and egg until well-distributed.
- Separate wrappers into individual sheets and lay flat on a working board in a diamond shape. Spoon a teaspoon of meat mixture on middle of wrapper, moisten sides with water and fold diagonally into a triangle shape. Press edges to completely seal.
- In a heavy-bottomed wide pan, heat about 2-inches deep of oil. Add prepared dumplings in batches and deep-fry, turning once or twice, for about 3 to 5 minutes or until meat is fully cooked and wrappers golden and crisp. With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.