This recipe is slightly adjusted from the original one – one of the ingredients from the original one is pork but I use cream cheese instead but if you’d like to try the original one then you can just use ground fat pork and add ½ tsp corn starch other than that everything is the same. And for the wrappers you can use dumpling wrappers or spring roll pastry which you can find them easily at the Asian grocery stores. 

Tung Ngern and Tung Thong, from spring roll wrappers

For 35 – 40  pieces

Ingredients

35-40 pieces Dumpling wraps or Spring Roll pastry

Oil for deep frying

Filling

120 g.        Ground Chicken

50  g.         Cream Cheese (or ground fat pork, and ½ tsp corn starch for the original recipe)

¼ cup        Carrot diced cube in ¼”

5               Water Chestnuts,(cooked or from a can) diced cube in ¼”

2               Green Onion, only white part chopped

1 clove      Garlic, chopped fine

3               Coriander roots with the green stems, chopped fine.

¼ tsp         Ground white pepper

 ½ tsp        Soy sauce

½ tsp         salt

Instruction

1.Mix chicken with soy sauce and garlic well.

2.Add carrot diced, water chestnut diced, green onion, coriander root chopped, salt , ground pepper and cream cheese. Mix well.

3.Wet the edges of the wrappers and place a small portion(about one teaspoon) of the filling into the middle of  each wrapper. Fold and pinch the edges to seal. Continue with the remainder of the filling and wrappers.

4. Deep-fry the dumplings over medium heat for about 2 to 3 minutes or until they are light golden brown in color. Drain on a paper towel. Serve with Plum sauce.

Plum Sauce

You can get Plum sauce in a jar at an Asian grocery store. It is pretty thick and sweet. You can make it thinner with some water and vinegar.

¼ cup        Plum Sauce

2 tbsp        Water

1 tbsp        White Vinegar(optional if you like more sour sauce)
Pinch of Salt