Golden Pouch Dumpling with Pad Thai Sauce

Golden pouch dumplings are a fun and elegant Thai-inspired appetizer, known for their delicate shape and flavorful filling. Each pouch is filled with a savory mixture, then gently tied and cooked until tender, creating a bite that is both light and satisfying.

In Thai cuisine, small bites like this are often served as part of a shared meal, bringing together different textures and flavors in one table setting. Paired with a dipping sauce, these dumplings become even more enjoyable, balancing savory, sweet, and tangy notes in every bite.

Whether you’re serving them for a gathering or enjoying them as a starter at home, these golden pouches are fun to make and even better to share.

Author

Watcharee Limanon

Servings

12

Category

Dinner

Cuisine

Thai

Ingredients

• ¼ Cup Watcharee’s Pad Thai Sauce
• 1 package frozen spring roll pastry (size 4.5” x 4.5” - 25 sheets)
• 1 container of fresh crabmeat (6 oz)
• 3/4 cup fresh shrimp, chopped into small pieces
• 1/2 cup shiitake mushrooms, diced into small pieces
• 1 cup carrots, diced into small cubes
• 1 tbs ginger, diced into small cubes
• 2 tbs oil
• 1 tbs light soy sauce
• 1/2 tsp sugar
• 1/2 tsp white pepper
• 25 chives
• Phillips Airfryer (optional)
• Oil sprayer (optional)

Directions

1. Let the frozen spring roll pastry stand at room temperature until soft.
2. To make filling, heat oil in a wok and stir fry shrimp until cooked for about 2 minutes. Add shiitake mushrooms, carrots and ginger, and cook until the vegetables are soft for about 2-3 minutes.
3. Add soy sauce, sugar and white pepper and mix thoroughly.
4. Remove from heat. Spoon 1 teaspoon of the filling mixture into the center of the spring roll pastry and gather the four corners to form a pouch.
5. Tie each pouch with a chive.
6. Set the temperature on the Phillips Airfryer to 350°F. Spray the pouches with oil and place in the basket inside and fry for 7 minutes.
7. Remove and serve with WATCHAREEE’S pad Thai sauce as a dipping sauce.
8. Alternatively, deep fry the pouches in oil at medium high heat until golden brown.
9. Serve as appetizers. Makes 25 pouches