Pinsec frito is a type of Filipino Chinese dumpling made with wonton wrapper that is filled with minced pork, shrimps and other ingredients like mushrooms, singkamas and/or Chinese sausages that is deep fried until crispy and golden, usually served with a sweet chilli dipping sauce. Like its close cousins, lumpiang shanghai and siomai this dish is one of the contributions of the Chinese cuisine in the Philippines, it closely resembles the fried wontons but prepared mostly with local ingredients.
There are many ways to prepare this and it all depends on your preferences but in its most basic for it is just filled with minced pork wrapped in wonton wrappers then deep fried, others make it more fancy by adding Chinese sausages and water chestnuts but here is my version below.
- 350 g minced pork, 30% fat
- 150 g prawn meat, minced
- 1 tbsp salt
- ½ tbsp pepper
- 1 tbsp sugar
- 1 tbsp sesame oil
- 24 pcs wonton wrappers
- In a bowl combine minced pork, prawn meat, salt, pepper, sugar and sesame oil.
- Get one teaspoonful of the meat mixture and place in the middle part of the wonton wrappers, moisten the edges, then fold into a triangle then seal, set it aside. Do it with the remaining mixture.
- Prepare a deep fryer or a wok filled with oil, heat to 180C then deep fry Pinsec Frito in batches until golden brown. Place in a paper towel lined plate to remove excess oil then place in a serving platter after it has cooled off.
- Serve with sweet chilli sauce.