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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whip the egg, put into flour and add the oil. | 2. Mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough. Leave the dough for 5 minutes to rest. | 3. Blend the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer. | 4. Roll the dough into a sausage shape and chop off little pieces (approx 5 gms) from the end. | 5. Roll each piece into a ball using your hands, then using a slightly oiled rolling pin, roll the ball into a thin flat circle of pastry. | 6. Put the meat filling into the center, fold over the pastry and pleat the edges to form a parcel. | 7. Pre heat a fryer or deep pan of oil to 190 degrees celcius (375F). | 8. Drop the parcels into the oil and fry for 2-3 minutes until the pastry has just browned and the meat cooked. | 9. Remove and place on kitchen paper to remove any oil. | 10. Serve with Sukiyaki dipping sauce or chilli sour Chinese sauce and coriander, mint and chilli. Or you can just eat them plain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	100			40800.0	8636.4	1585.2	300.0
egg	1			71.5	0.36	6.28	4.755
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
pork mince	150	g		133.5	0.0	29.7	0.75
salt	1	teaspoon		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
garlic clove	3			133.5	0.0	29.7	0.75
coriander leaf	20	sprigs		10.2222	1.6311	0.9467	0.2311
spring onion	20			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.