Wok Inn Sipa is a type of Filipino deep fried dim sum filled with minced pork, mushrooms and carrots seasoned with oyster sauce. Closely similar to Money Bags but designed for the Filipino palate.
- 400 g minced pork, 20% fat
- 1 small carrot, finely diced
- 8 pcs water chestnuts, finely diced
- 3 pcs rehydrated dried shiitake mushrooms, finely chopped
- 4 stalks chives, chopped
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp Hoisin sauce
- 1 1/2 tbsp sugar
- 3 tbsp water, from rehydrating the mushrooms
- 1 tbsp cornstarch
- spring roll wrapper
- oil, for frying
- In a wok heat oil then sauté garlic.
- Add the pork and shiitake, stir fry until meat turns light brown and loses its pink colour around 7-8 minutes.
- Add the carrot and water chestnuts, continue to stir fry for a minute.
- In a bowl combine all sauce ingredients, mix it well.
- Pour sauce into the wok, add the chives, then stir fry until sauce is evenly distributed.
- Remove from heat then set it aside and let it cool.
- Prepare a clean wok or a deep fryer, fill it with enough oil for deep frying. Heat oil to 180C.
- Get a sheet of the spring roll wrapper and add 1 heaped tablespoon of the prepared mixture. Then bring all corners of the pastry in the middle, twist it to enclose the meat mixture, using one side of the square wrapper, tie it around the top of the meat filled pasty. Repeat this process until all meat mixture is wrapped.
- Quickly deep fry Wok Inn Sipa until golden brown and crispy. Remove Wok Inn Sipa from the oil and set aside to drain. Serve while hot.