Do you know that in Thailand we celebrate the New Year three times? First there is January 1, followed by the Lunar New Year (Chinese New Year) which is most often in February and finally the Thai New Year which is on April 13. During the Lunar New Year and Thai New Year, one traditional dish is golden pouch dumplings which people believe will bring good fortune and prosperity. A deep-fried savory delight, this appetizer is also served during special or auspicious occasions such as weddings. It is also part of Thai Royal Cuisine and served in the palace as an afternoon snack.
We cook our golden pouches in an air fryer, so they are light and crispy and serve with WATCHAREE’S pad Thai sauce (add link).
Golden Pouch Dumpling with Pad Thai Sauce
1 package frozen spring roll pastry (size 4.5” x 4.5” - 25 sheets)
1 container of fresh crabmeat (6 oz)
3/4 cup fresh shrimp, chopped into small pieces
1/2 cup shiitake mushrooms, diced into small pieces
1 cup carrots, diced into small cubes
1 tbs ginger, diced into small cubes
2 tbs oil
1 tbs light soy sauce
1/2 tsp sugar
1/2 tsp white pepper
Phillips Airfryer (optional)
Oil sprayer (optional)
Let the frozen spring roll pastry stand at room temperature until soft.
To make filling, heat oil in a wok and stir fry shrimp until cooked for about 2 minutes. Add shiitake mushrooms, carrots and ginger, and cook until the vegetables are soft for about 2-3 minutes.
Add soy sauce, sugar and white pepper and mix thoroughly.
Remove from heat. Spoon 1 teaspoon of the filling mixture into the center of the spring roll pastry and gather the four corners to form a pouch.
Tie each pouch with a chive.
Set the temperature on the Phillips Airfryer to 350°F. Spray the pouches with oil and place in the basket inside and fry for 7 minutes.
Remove and serve with WATCHAREEE’S pad Thai sauce as a dipping sauce.
Alternatively, deep fry the pouches in oil at medium high heat until golden brown.
Serve as appetizers. Makes 25 pouches