It is commonly known as Money Bag. It is traditional savoury snacks or appetisers in Thailand. The brief information the chef told us way back when i was training is that Thung Thong is part of the Thai Royal Cuisine Chao- Wang which translate to food for people who live in the palace. Royal Thai Cuisine historically used the rarest and most expensive ingredients prepared and presented in luxurious way that was still mild in taste. Just like this dish.
In modern world, the ingredients are widely available, everyone can enjoy this beautiful creation from the Royal Thai Cuisine. It is relatively easy and simple recipe. It is perfect for parties, if you love anything fried when you throw a party this is for you.
This golden beautifully shaped dumplings are meaty and rich in flavours, the shiitake mushrooms is the key to this dish, no swapping. You can either use the dried ones and rehydrate it by soaking in boiling water for 20 mins or use fresh. It has somehow different effect to the dish but equally delicious. It is usually served with thai sweet and chilli sauce or plum sauce it compliments the meatiness, and cuts through the oil from frying. There are few available thai dipping sauces in the market you can use whatever you like, I personally use thai sriracha sauce.
Food doesn't have to be complicated to taste good, this recipe is quick and easy and it's full of goodness in every bite. Perfect for every occasion. I hope you will love this recipe as much as I do. Happy Cooking!
The Ingredients are pretty much accessible in your local supermarket if not you can get it from asian supermarket or online if prefer.
What you need to get
Vermicelli noodles - available in an asian supermarket., or try local supermarket under world food.
Fresh or dried shiitake mushrooms- if you can find fresh in your local supermarket it is good to use or dried shiitake mushrooms is perfect as well. I used dried shiitake for this recipe. Rehydrated it by soaking with boiling water for 20 mins.
Chinese chives or spring onions - this one is used to tie the dumplings, so if chinese chives not available spring onions is perfectly fine, use the green part only.
Spring roll sheets - it comes in different sizes.. if you can only find the large ones you can to trim them. It will absorb a lot of oil if too excess.
Thung Thong
Full ingredients : Serves 3-4
200g minced chicken
200g minced prawns
1/2 cup vermicelli noodles
4 pcs dried shiitake mushrooms ,minced
1/2 cup carrots, minced
1 clove garlic, minced
15 pcs spring roll sheets
chinese chives or spring onions (green part only if using spring onions); blanched with boiling water for 20 seconds , to make it more pliable.
Seasoning :
2 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp caster sugar
1/4 tsp white pepper
Method:
In a heat proof bowl, soak dried shiitake mushrooms in boiling water for 20 mins, it should double the size when its ready, discard the stem and diced the rest. Set aside.
In a separate bowl, soak vermicelli noodles in warm water, not hot or boiling , you can easily overcooked this delicate thin noodles, soaking in warm water for 10 minutes is perfect enough. Drain and cut into smaller lengths using a kitchen scissor and set aside.
Boil water in a pot over medium heat, stir in chinese chives or spring onion and blanch for 20 seconds and remove. Place it in a kitchen towel to remove as much liquid before assembling the dumplings. Set aside.
In a large mixing bowl, combine ingredients including seasoning except blanched spring onions. Mix well. Let it set for at least 30 minutes so flavour will intensify.
Assemble the dumplings: Place the spring roll sheet in a clean surface or clean, wide plate, using a spoon, scoop a spoon full of mixture and place it in the middle of the sheet, and wrap the mixture by holding all corners and create a bag shape, and tie it with the blanched chinese chives or spring onions strips, and repeat. (See photo above) for a reference.
In wok or pan, heat oil over medium to high, fry dumplings until golden brown. Tip: when frying do not over crowd the pan and stir them to avoid burning and you will get that perfect golden brown fried dumplings.
Serve with thai chilli sweet or sauce of choice. Enjoy!