Thai Golden Bags - Thung Tong
Ingredients
- 8 oz boneless, skinless chicken breast
- 6 large shrimp, peeled, de-veined, tails removed
- 1 clove garlic
- 1/4 cup cilantro
- 8 spring onions, cut into 1-inch lengths
- 1/4 cup sliced shitake mushrooms
- 1 Tbsp. soy sauce
- 2 Tbsp. water
- 2 packages wonton or small spring roll wrappers (for a total of 45-50 wrappers)
- 50 chives for tying wontons (optional - see note above)
Instructions
- Preheat the oven to 350 degrees.
- Begin by cooking the proteins. Cook the chicken breast in a small amount of olive or vegetable oil over medium heat until just cooked through. Meanwhile, drop the shrimp in a small pot of boiling water and cook just until pink, about 3 minutes.
- Combine chicken, shrimp and all ingredients, except wonton wrappers and chives, in a food processor. Pulse until the mixture becomes very fine and looks almost smooth.
- Fill each wrapper with a teaspoon of filling. Squeeze the sides of the wrapper tightly together to enclose the filling. If the wrapper will not stay together on its own, dip your fingers in water and dampen the inside of the wrapper before joining it. (Optional: If you would like to tie the bags with chives, encircle the wonton twice with a chive and gently tie the ends together, leaving small pieces hanging off the ends.)
- Place the filled wontons on a lightly greased baking sheet or in the holes of a mini muffin tin (the muffin tin is preferable if the wontons are not tied with chives, as this will help to hold them in place). Bake until the tops of the wrappers become crisp and golden brown, 10-12 minutes. Serve immediately with dipping sauce of your choice - the one listed below is a good choice, but equally good with these are pineapple dipping sauce or even peanut dipping sauce.
Notes
Because the filled wontons in this recipe are baked, I have found that it is easiest to cook the chicken and shrimp before preparing the filling. Although cooked in advance, the filling stays moist thanks to the relatively short baking time and the moisture released from the other ingredients in the filling. In the photos above I used two types of wrappers - square wonton wrappers for the batch tied with chives and round spring roll wrappers for those that are not. Both worked quite well, so use either shape of wrapper that you can find. They are beautiful when tied with chives, but it takes some extra time and is not necessary.