These are a common snack in Thailand adopted from the same Chinese recipe. Interestingly the amount of filling is tiny and completely overwhelmed, in a sense, by the wrapper. Most often these are sold with the accompanying cellophane bag of Nam Jim Kai securely wrapped by the Thai technique of rubber band origami.




Ingredients:

*For the pastry
  • 100 gms  Flour
  • 1 Egg
  • 1 tsp Oil

For the filling
  • 150 gms Pork Mince
  • 2 Tbsp Light Soy Sauce
  • 3 Garlic cloves
  • 2 sprigs Coriander leaves.
  • 1 green onion
  • Pepper
  • Salt

Method:
1. *Whip the egg, put into flour and add the oil.
2. Mix this into a  dough and allow to rest for approx 5 minutes before rolling it for use.
3. Mix the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a bowl with a fork.
4. *make square wonton skins by rolling out the dough and cutting it into squares.
5. Put the meat filling into the centre, fold over the pastry and seal the edges so that it resembles a flat triangle.
7. Pre heat  oil to 190ºC (It is best to use an oil or confectionary thermometer for accuracy affecting health aspects).
8. Drop the parcels into the oil and fry for 2-3 minutes until the pastry turns dark gold and the meat is cooked.
9. Remove and drain on kitchen absorbent paper.

Serve with Nam Jim Kai ( or Sweet Chillie Sauce) or any other dipping sauce that you prefer.

*Frozen wonton skins about 7.5 to 10 cm square will work well with this recipe and is a simple alternative.