Pinsec Frito

Fried Dumpling

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Pinsec frito is simply crispy fried dumpling.  Typically, it is somewhat smaller than the dumpling because it has lesser filling, with visibly a lot more of the wrapper versus the filling.

It has the same filling as that of lumpiang shanghai : ground meat, which is usually pork, extenders like carrots and onions, and egg and breadcrumbs as binders.

I like adding ingredients that I can distinctly taste when I bite into it,  like shrimps and either kinchay or green onions or leeks, but it's just my personal preference.

Served as appetizers or beer snack, it is perfect if paired with a sweet chili or ToyoMansi with fried garlic dipping sauce on the side.

YOUR SHOPPING LIST:

• Wonton or Dumpling Wrapper
• Ground Pork
  
• Shrimps (optional)
  
• Kinchay
  
• Magic Sarap
  

IN THE PANTRY:

• Carrot
• Onion
  
• Bread Crumbs
  
• Egg
  
• Salt and Pepper
  
• Cooking Oil
  

INGREDIENTS

• 1 pack Wonton or Dumpling wrapper (Square)
  

Filling :

• 500 grams Ground pork
  
• 200 grams Shrimps, cut in small pieces(optional)
  
• 2 pieces Carrots medium (finely chopped)
  
• 2 pieces Onion (minced)
  
• 1 bundle Kinchay or Green Onions or Leeks (finely chopped)
  
• 1/2 pack Magic sarap
  
• 1/2 cup Bread crumbs
  
• 1 piece Egg, beaten
• 1 tsp. each Salt and Ground Pepper to taste
  

       Cooking Oil for deep frying

Pinsec Frito

1   Combine all the filling ingredients together and mix thoroughly.  

2   For every wonton wrapper, put 1 tsp filling in the center.

3   Brush all edges with water and gather and seal all ends together to form a triangle(or form it however you want).

4   Deep fry until golden brown.

5   Serve with Sweet chili sauce or ToyoMansi (soy sauce and calamansi) with fried garlic dipping sauce.

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