Home » Thailand Cooking » Tong Geon Yong – Pork and Shrimp Bean Curd Skin Dumplings Recipe

Tong Geon Yong – Pork and Shrimp Bean Curd Skin Dumplings Recipe

Tong Geon Yong - Pork and Shrimp Bean Curd Skin Dumplings Recipe

Tong Geon Yong – Pork and Shrimp Bean Curd Skin Dumplings Recipe

The Chinese influence on this dish is evident in the use of dried bean curd skin as the wrapping. The filling can be made in advance and the dumplings assembled just before frying, so they may be served piping hot.

Ingredients :

  • 3-4 coriander stems and roots
  • 3 cloves garlic
  • 1/2 teaspoon white peppercorns
  • 4 oz (125 g) fresh shrimp or prawns, peeled and deveined, finely minced
  • 4 oz (125 g) ground pork
  • 1 teaspoon soy sauce
  • 4-6 sheets of dried bean curd skin (available in Asian food markets)
  • 4 cups (1 liter) oil for deep-frying

Method :

  1. Grind the coriander roots, garlic and peppercorn in a mortar and pestle or spice grinder until they form a paste. Combine the paste with the shrimp, pork and soy sauce.
  2. Wipe sheets of dried bean curd skin with a moist cloth to soften and cut into 4 x 6 in (10 x 15 cm) squares. Place a tablespoon of the filling on each square and roll it up like a cigar. Alternatively, cut circles about 41/2 in (11 cm) in diameter and place a little filling in the center of each. Squeeze in the sides to make a bundle and tie with a strip of spring onion or garlic chive (as shown in the photo).
  3. Deep-fry the rolls in hot oil over medium-high heat until golden brown. Serve with soy sauce or sweet chili sauce.

Makes 14 dumplings Preparation time : 20 mins
Cooking time : 15 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Kai Look Kuay – Eggs with Tangy Tamarind Dressing Recipe”