Thung Thong (Thai Crispy Dumplings)
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Thung Thong (Thai Crispy Dumplings)
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A recipe for Thung Thong (Thai Crispy Dumplings)! These delicate dumplings are filled with a meat and vegetable mixture, folded into a purse-like shape, and fried until golden.
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Ingredients
- 7 green onions
- 1 tablespoon vegetable oil plus more for frying
- 1 tablespoon aromatic paste ingredients below
- 4 ounces white mushrooms diced into 1/2 inch pieces
- 8 ounces ground chicken or pork
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon granulated sugar
- 1 (8 ounce) can whole water chestnuts drained, rinsed, patted dry, then diced into 1/4 inch pieces
- 18 square or round wonton skins
- 3/4 cup sweet chile sauce for serving
Aromatic Paste:
- 1 head garlic separated into cloves and peeled
- 1/4 tablespoon whole white peppercorns or ground white pepper
- 2 1/2 cilantro roots or 1/4 cup loosely packed cilantro stems
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Instructions
To make the aromatic paste:
- Grind together the garlic, peppercorns, and cilantro in a food processor (grind the peppercorns first in a spice grinder if using food processor) or with a mortar and pestle until a smooth paste forms.
- Set aside 1 tablespoon for the dumplings. The remaining can be frozen for up to a month.
To assemble the dumplings:
- Separate the green blades of the green onions and set aside. Discard the roots and thinly slice the white parts.
- In a large wok or skillet, drizzle 1 tablespoon oil over high heat. Once thoroughly heated, add the white slices of the onions, aromatic paste, and mushrooms. Cook, stirring often, until softened.
- Mix in the ground chicken, soy sauce, oyster sauce, fish sauce, sugar, and water chestnuts. Cook, breaking up the chicken finely, until chicken is no longer pink and no liquid remains. Remove from heat and allow the mixture to come to room temperature.
- Bring a saucepan filled with water to a boil. Fill a large bowl with ice water and place next to the saucepan. Add the reserved green parts of the onions to the boiling water, making sure they completely submerge. Blanch for 30 seconds, then immediately transfer to ice water. Remove once they are cool enough to handle and lightly pat to dry. Use a knife to split each blade in half lengthwise or quarters if large.
- Place a wonton wrapper on a dry work surface. Cover the remaining wrappers with a towel. Place a small bowl of water next to work surface. Put a 1-1 1/2 tablespoons of the cooled filling in the center of the wrapper.
- If needed, moisten the edges with water and gather together over the filling. Pinch together to seal and lightly form the bottom so it is rounded.
- Tie one of the blanched green onion blades around the pinched area of the dumpling and double tie to secure. Trim off the ends. Repeat with remaining wrappers.
- Pour oil into a wok or saucepan until it is 3 inches deep. Heat until the oil is 325˚F. Gently add a few of the prepared dumplings with a slotted spoon, being careful not to overcrowd. Fry until golden brown, then transfer to a towel lined plate. Repeat with remaining dumplings.
- Allow to cool slightly before serving with sweet chile sauce.
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