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🍽️ Crispy Minced Meat Wraps with Sweet-Spicy Plum Dip

485 kcal · 30 min · 4 servings

Ingredients

• 3 cm fresh ginger
• 2 garlic cloves
• 8 ripe plums
• 2 red chili peppers
• soybean oil
• 3 tbsp brown sugar
• 2 tbsp sherry vinegar
• soy sauce
• 450 g minced beef
• 0.5 bunch cilantro
• 1 pinch sambal oelek
• 1 tbsp oyster sauce
• 4 sheets filo dough (each 40x50 cm)
• 2 tbsp melted butter
• 1 egg white

Instructions

1. 1. Peel the ginger and garlic cloves and chop them very finely.
2. 2. Wash the plums, cut them in half lengthwise, and remove the pits.
3. 3. Cut the plums into small cubes.
4. 4. Wash the chili, cut it in half lengthwise, remove the seeds, and chop it finely.
5. 5. Heat one tablespoon of oil in a pot.
6. 6. Sauté half of the chopped ginger, garlic, and chili in the hot oil.
7. 7. Add the plum cubes and sprinkle them with sugar.
8. 8. Let the plums caramelize slightly.
9. 9. Deglaze the mixture with vinegar.
10. 10. Add about 130 milliliters of water.
11. 11. Simmer the plums until soft over medium heat.
12. 12. Take out one tablespoon of the soft plums and set them aside.
13. 13. Puree the remaining plums in the pot to make a sauce.
14. 14. If the sauce is too thick, add a little more water.
15. 15. Heat oil in a hot frying pan.
16. 16. Sauté the remaining ginger, garlic, and chili in the pan.
17. 17. Add the minced meat and fry it until crumbly.
18. 18. Rinse the coriander and shake it dry.
19. 19. Chop the coriander finely.
20. 20. Save a small part of the coriander for decoration.
21. 21. Stir the remaining coriander into the minced meat mixture.
22. 22. Season the filling with two tablespoons of soy sauce.
23. 23. Add sambal oelek and oyster sauce.
24. 24. Finally, season the filling with salt and pepper to taste.
25. 25. Remove the pan from the heat and let the filling cool down briefly.
26. 26. Lay out the filo pastry sheets.
27. 27. Brush one pastry sheet thinly with melted butter.
28. 28. Place another pastry sheet on top.
29. 29. Repeat this process with the remaining sheets.
30. 30. Cut the stacked pastry sheets lengthwise into strips about 10 centimeters wide.
31. 31. Place a portion of the minced meat mixture on the bottom left corner of a strip.
32. 32. Fold the top right corner of the strip diagonally over the filling.
33. 33. Fold the pocket into a triangular shape until you reach the end.
34. 34. Brush the edges of the pocket with egg white.
35. 35. Press the edges firmly together to seal them.
36. 36. Heat plenty of oil in a wok.
37. 37. Fry the pastry pockets in the hot oil until golden brown.
38. 38. Remove the finished pockets with a slotted spoon.
39. 39. Let the excess oil drip off on kitchen paper.
40. 40. Serve the pockets warm with the plum dip.

Nutrition per serving

• kcal: 485
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 42 g