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Pangsit Goreng

fried wontons



  • fish sauce just a little bit; soya sauce, just a little bit
  • 1-2 tablespoons of Asian sweet soy sauce kecap manis, its sweet and thicker than regular soy sauce. Available in Asian stores or online
  • salt sugar, ground pepper, and MSG, as desired
  • 1 green onion thinly sliced
  • 1 Asian Celery chopped
  • 1/2 onion chopped; 2 garlic, crushed
  • 1 tablespoon corn starch
  • 1 can of corned beef
  • 3-4 tablespoons of sweet peeled corn
  • 2-3 tablespoons of sweet peas
  • 1 potato peel, wash, boil until tender, then diced
  • 1/4 ginger crushed
  • an egg

Making Wontons

  • 1 small bowl of water
  • 1 box of won ton covers
  • 2 eggs; bread crumbs
  • oil for frying

Dipping Sauce

  • 1 teaspoon of fish sauce
  • 2 tablespoons sweet soy sauce
  • 5 tablespoons of vinegar
  • 150 gram palm sugar
  • 250 ml water
  • 1 teaspoon of ground chili
  • 3 garlic minced
  • 1 teaspoon of ground black pepper



  • Heat about 2 tablespoons of frying oil, saute garlic, onion, ginger, then add in corned beef, stir well
  • Add in celery, green onion, peas, and corn, stir well
  • Then add in cooked potato, stir well, then followed with salt, sugar, pepper, and MSG, as desired
  • Cook in low heat
  • Meanwhile beat well 1 egg, then add into the pan, stir well
  • Drop few drops of fish sauce, soya sauce, and sweet soy sauce, stir all well
  • Last but not least, sprinkle 1 tablespoon cornstarch then stir very well, turn off the heat.


  • Take one of skin/won ton, then take a teaspoon of dumpling, place in the middle of the won ton, flip in half (triangle). Wet all sides of the skin with a bit of water, then press one to another, set aside
  • Meanwhile, beat eggs well in a plate, set a side
  • Place bread crumbs in a flat plate, set a side
  • When all the won ton filled with dumpling/filling and ready, roll on the beaten eggs one by one, then roll on the bread crumbs
  • Heat the frying oil, then fry filled won ton until its golden brown
  • Serve hot with sauce


  • Bring to boil all ingredients as one in a pan