Pork and mushroom pastries

Pork and mushroom pastries

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

Small kerbside stalls pop up in Hanoi during the cold winter months, selling a variety of fried snacks. These pork and mushroom pastries are the most popular.

Ingredients

Quantity Ingredient
8 dried wood ear mushrooms
50g cellophane noodles
300g pork mince
3 spring onions, thinly sliced
2 teaspoons fish sauce
1/4 teaspoon salt
pinch freshly ground black pepper
24 wonton wrappers
oil, for deep-frying
* classic dipping sauce [rid:7735], to serve

Method

  1. Soak the mushrooms in warm water for 20 minutes. Drain the mushrooms and squeeze out any excess water. Remove the stems and roughly chop the caps.
  2. Meanwhile, cook the noodles in boiling water for 2 minutes, then drain and refresh in cold water. Drain and set aside.
  3. Combine the mushrooms, noodles, pork, spring onions, fish sauce, salt and pepper in a bowl.
  4. Place a wonton wrapper on a board. Spoon 1 tablespoon of the pork mixture onto the bottom third of the wonton wrapper. Dampen the edges of the wrapper, fold down the top half to enclose the filling and pinch the edges together to seal. Repeat with the remaining wrappers and filling.
  5. Heat the oil in a deep frying pan or wok and deep-fry the pastries in batches until golden. Drain on paper towel.
  6. Serve hot as a snack with the classic dipping sauce.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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