We've hacked North Park's Pinsec Frito for the home cook. Who can deny its crisp wonton wrapper and the mouth-watering tartness of the mystery sauce? We couldn't. While North Park's version has a cohesive, slightly sausage-like feel to it, ours feels more gritty and grainy. The sauce, however, is spot-on; it tastes exactly like North Park's.
- 150g lean pork meat
- 100g pork fat
- 2 tsp salt
- ½ tsp pepper
- 1 tsp sesame oil
- ½ tbsp sugar
- 1 package wonton wrappers
- neutral oil, for frying
- ¼ cup plum sauce
- 2 tbsp rice vinegar
- 2–3 drops chili sauce
- ½ tbsp water
In a food processor, combine pork meat and fat. Break down into a mousse or paste-like texture.
Transfer mixture to a bowl and add salt, pepper, sesame oil, and sugar.
Separate wrappers into individual sheets and lay flat on your palm with the points facing you.
Spoon a teaspoon of meat mixture in the middle of the wrapper, moisten the sides with water and fold diagonally into a triangle shape.
Press the edges firmly to completely seal the dumpling.
In a pan filled with at least 2 in deep of oil, fry the dumplings for 3 mins on each side or until golden brown.
Drain dumplings on paper towels to remove excess oil.
For the sauce, mix plum sauce, rice vinegar, chili sauce, and water in a bowl until thoroughly combined.
Serve pinsec frito with sauce on the side.