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).

Sumpia Kacang dan Wijen - Peanut and Sesame Seeds in Wonton Pouch

Sumpia Kacang dan Wijen – Peanut and Sesame Seeds in Wonton Pouch

Sumpia Kacang dan Wijen – Peanut and Sesame Seeds in Wonton Pouch
Author: 
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 25 wonton wrappers
  • 1 egg white
  • enough oil for deep frying
Filling (combine the following ingredients together)
  • 100 gram roasted peanut (Indonesian: kacang tanah sangrai), ground
  • 50 gram sugar
  • 2 tablespoon sesame seeds, toasted
Instructions
  1. Lay a wonton wrapper in front of you so that it forms a diamond shape.
  2. Use a small brush to wet all the edges with egg white.
  3. Place approximately 1 teaspoon of filling near the bottom.
  4. Roll over once, tuck in the sides, and then continue rolling. Seal the top.
  5. Repeat step 1 to 4 for the rest of the wonton skins.
  6. 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.

 

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