Sumpia Kacang dan Wijen – Peanut and Sesame Seeds in Wonton Pouch
Wonton skins can be exceedingly useful for dessert and snack preparation. Though they are most familiar for making wonton (of course!), I am going to show you a neat and fast way to make sumpia. Sumpia is basically a wonton pouch filled with some stuffing (sweet or savory) and deep fried. This recipe is for sweet sumpia and the filling I use is a mix of ground peanut, toasted sesame seeds, and sugar. Savory sumpia is commonly filled with abon (meat floss).
- 25 wonton wrappers
- 1 egg white
- enough oil for deep frying
- 100 gram roasted peanut (Indonesian: kacang tanah sangrai), ground
- 50 gram sugar
- 2 tablespoon sesame seeds, toasted
- Lay a wonton wrapper in front of you so that it forms a diamond shape.
- Use a small brush to wet all the edges with egg white.
- Place approximately 1 teaspoon of filling near the bottom.
- Roll over once, tuck in the sides, and then continue rolling. Seal the top.
- Repeat step 1 to 4 for the rest of the wonton skins.
- Deep fry sumpia until crispy and golden brown, about 2 to 3 minutes. Remove from the oil and drain on wire rack or paper towel. Serve immediately.