Ingredients for Thai Golden Bags
- 1/2 cup ground pork
- 1 cup cooked shrimp, peeled and chopped
- Wood Ear Mushrooms
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 tablespoon mushroom soy sauce
- White Pepper
- Wonton Wrappers
- Chives
- Vegetable Oil
- Thai sweet chili sauce, for serving
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How to Make Thai Golden Bags
- In a medium bowl, combine cooked shrimp, ground pork, mushrooms, minced garlic, sliced green onions, mushroom soy sauce, and black pepper. Mix well.
- If using green onions as ties, blanch them in boiling water for 20 seconds to soften. Immediately transfer to ice water to stop the cooking process. Slice each green onion into 3-5 thin strips.
- Lay out wonton wrappers on a clean surface. Place about 1 teaspoon of the filling mixture in the center of each wrapper.
- Fold the wrappers into little bags, bringing the edges up and pinching to seal. (Refer to online resources for visual guidance on folding wonton wrappers.)
- Optional: Tie each bag with a chive strip for a decorative touch.
- Heat about 2 inches of vegetable oil in a deep fryer or wok to 350°F (175°C).
- Carefully add the golden bags to the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch.
- Remove the golden bags with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with Thai sweet chili sauce for dipping.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
2g
Carbs
1g
