This Fried Pork Pie features a savory filling of tender pork, shrimp, and crunchy vegetables wrapped in a thin dough wrapper. The filling is stir-fried with garlic, cabbage, and bean sprouts, then seasoned with a blend of soy sauce, sugar, and rice wine for a balanced umami flavor. The wrappers are carefully rolled and deep-fried until golden brown and crispy on the outside while remaining soft and flavorful within. Served with a sweet black sauce or mustard dipping sauce, these pies make an excellent appetizer, snack, or main course. They are perfect for potlucks, parties, or a hearty weekend lunch. Simple to assemble with common pantry ingredients, this recipe delivers restaurant-quality results at home.
Fried Pork Pie
Description
This Fried Pork Pie features a savory filling of tender pork, shrimp, and crunchy vegetables wrapped in a thin dough wrapper. The filling is stir-fried with garlic, cabbage, and bean sprouts, then seasoned with a blend of soy sauce, sugar, and rice wine for a balanced umami flavor. The wrappers are carefully rolled and deep-fried until golden brown and crispy on the outside while remaining soft and flavorful within. Served with a sweet black sauce or mustard dipping sauce, these pies make an excellent appetizer, snack, or main course. They are perfect for potlucks, parties, or a hearty weekend lunch. Simple to assemble with common pantry ingredients, this recipe delivers restaurant-quality results at home.Ingredients
Directions
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Heat oil in a wok over high heat and stir-fry the ground pork for about 5 minutes, or until it changes color.
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Add the shrimp, carrots, cabbage, bean sprouts, and garlic to the wok, and stir-fry for 3 to 5 minutes, or until vegetables are tender.
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Add the salt, sugar, pepper, and rice wine to the wok and mix well.
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Cover the wok and cook for 3 more minutes, then set aside to cool slightly.
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In a small saucepan, combine 1/4 cup water, soy sauce, and cornstarch. Heat over medium heat, swirling gently to mix.
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Simmer the sauce until it thickens, then remove from heat.
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Stir the minced garlic into the thickened sauce and set aside to cool.
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Place a wrapper on a flat surface.
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Place a small piece of lettuce in the center of the wrapper.
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Spread a small amount of chili paste and Sweet Black Sauce onto the lettuce.
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Place 2 tablespoons of the pork and vegetable filling on top of the sauce.
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Sprinkle with coriander leaves and spring onions.
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Roll up the wrapper, tucking in the sides securely to seal the filling.
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Repeat with the remaining wrappers and filling.
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Heat oil for deep frying in a pot to 350F (175C).
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Carefully lower the wrapped pies into the hot oil, a few at a time.
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Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
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Remove from oil and drain on paper towels.
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Serve warm with blended mustard or additional chili sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 43.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 20.5mg1%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 1.5g6%
- Sugars 2.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the filling is cooled before wrapping to prevent the wrappers from becoming soggy or tearing.
Seal the edges of the wrappers well with a little water or egg wash to prevent them from opening during frying.
For a lighter version, you can pan-fry the pies instead of deep-frying them.
The Sweet Black Sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Leftover filling can be refrigerated for up to 2 days and used for other dishes like fried rice or noodles.
Vegetable oil or peanut oil works best for frying due to their high smoke points.
