served pangsit

Pangsit: Amazing Indonesian Deep-Fried Dumplings

Last Updated on July 9, 2024 by Damian

Welcome to another great recipe! Pangsit or pangsit goreng is a deep fried dumpling commonly found in Indonesian cuisine.

To make pangsit, simply create a filling to your liking like pork or chicken. Next, you fold the filling into the pangsit dough and seal. Deep fry the filled dough and that’s it! Serve with some kecap manis, and green onions to complete the side dish!

What is pangsit?

Pangsit goreng or simply pangsit is an Indonesian dish which is very commonly used in many dishes. It can be served as a snack when deep fried or added to dishes such as soups or stir-fry dishes. This recipe is extremely tasty and a close competitor to my other deep fried dish, ayam geprek!

The minced meat filling is used raw and fried while inside the dough, leaving a very juicy filling! Cooking this dish might not be such a complicated process. However folding pangsit can be quite a delicate and long process which might take some practice to master.

Let’s continue on how to make pangsit!

Step 1: Collect the ingredients

served pangsit


Deep-fried dumplings, very tasty as a snack or on the side!
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Indonesian
Servings 30 pangsits


  • Deep fryer or deep frying pan


  • 30 pangsit dough sheets


  • 400 g ground pork
  • 4 green onions
  • 2 tsp minced ginger in warm water
  • 3 garlic cloves
  • 1 tbsp soy sauce or kecap manis
  • 2 tsp sesame oil
  • 1 tbsp shoaxing wine
  • 1 tbsp sambal
  • 1/2 tsp salt
  • 1 tsp white pepper
  • optional kecap manis garnish

Sealing paste

  • 1 tbsp flour
  • 1 tbsp water


  • Collect the ingredients
  • Make the filling
  • Fold the pangsit
  • Deep-fry the pangsit
  • Serve pangsit
Keyword Pangsit

What to consider when choosing the ingredients

This recipe is quite straight forward when it comes to the ingredients, simply choose a filling to your liking; most common ones are pork-, chicken or shrimp based.

Add some flavors to your liking to the filling and consider the way you want to serve pangsit, with a sauce, garnish, on the side or whatever you want!

I chose to go with a pork, green onion and garlic filling, spiced with some sambal, soy sauce, shoaxing wine and sesame oil. Just a common used filling with some common spices.

I used my homemade sambal bawang for this recipe, check it out! The soy sauce to balance the spiciness from the sambal and add some more flavors and coloring.

I used shoaxing wine to try it out, I didn’t use it before and wanted to give it a go. Really nice if you ask me! Tenderizing the meat, making it juicy and enhancing flavors.

It’s pretty hard to go wrong here, try whatever you want! Add some of your favorite dried spices or sauces, be creative.

pangsit ingredients

Let’s continue with the steps on how to make pangsit!

Step 2: Make the filling

This step is very easy, simply take your filling ingredients and mix in a bowl! Start by washing the green onions and chop in fine rings, save some to garnish. Next, add the rest to the ground meat and other ingredients.

filling ingredients
mixed filling ingredients

Properly mix the ground meat such that you really have a paste to work with. This will make the filling process very easy! Now get ready to fold the pangsit!

Step 3: Fold the pangsit

This step can be quite complicated and time consuming. First mix the flour and water to make the sealing paste. Second, properly wash your hands and have a plate ready to place the folded pangsit and start folding!

Start by placing the dough sheet in a diamond shape, place sealing past on upper 2 sides. Place some (1tbsp) filling in the middle of the sheet, try to keep the filling compact for the best result.

folding step 1
folding step 2

Now take the lower corner of the sheet, fold over the filling and place the lower corner on the upper corner to create a triangle. Use your fingers to press the 2 upper sides of the triangle to seal.

Take the lower corners and fold over each other for a more compact snack. As a final step, puncture the pangsit to stop it from inflating when deep-frying. Place on the plate to rest, continue folding all the pangsit and deep-fry together.

You can work in batches if you wish, fold a batch and deep-fry. Fold the second batch while deep-frying the first. This will ask for more time management.

folding step 3
folding step 4

Step 4: Deep-fry the pangsit

Almost done! Heat up (190C) your deep-fryer or add enough oil to a frying pan such that the pangsit is fully covered in oil. Set on high heat and wait for 5 minutes, try a single piece in the oil to check it’s temperature. Don’t leave the pangsit in the oil if it’s not hot enough.

checking oil temperature
deep frying pangsit

When the oil starts to produce bubbles, add the rest of the batch to the oil. Let it deep-fry for about 5 minutes and flip. You want the dough to become crunchy and golden brown for it to be done! Remove the pangsit from the oil if this is the case, place on a plate covered in kitchen paper to soak up the oil.

deep frying pangsit
deep fried pangsit

This doesn’t necessarily need to be the case for all the pieces simultaneously, a single pangsit can be done at a time! Remove the single piece and replace with a raw pangsit to save time!

You want to have a taste at this point and be very amazed by the rich flavors!

Step 5: Serve the pangsit

Place the pangsit in a serving bowl, garnish with some finely chopped green onion and kecap manis and have a look at this great looking dish!

served pangsit1
served pangsit2

To combine into a main course, I can recommend serving with the following:

And combine these courses with some amazing sambal:

Or simply serve as a snack at a party! I hope you’ve enjoyed this wonderful recipe, let me know what you made and please leave a rating!

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