Makes: 4 – 6 servings
Preparation and cooking time: 45 minutes

1 pack wonton wrapper
Oil, for frying
½ kilo ground chicken
¼ cup celery, minced
¼ cup spring onions. Finely chopped
1 tablespoon garlic, grated
1 tablespoon ginger, grated
2 tablespoon red onion, minced
Salt, to taste
Ground black pepper, to taste

Pimiento Cheese:
2 cups cheddar cheese, shredded
1 block cream cheese, softened
½ cup mayonnaise
3 pieces red bell pepper, large
White pepper, to taste
Salt, to taste


1. In a bowl, combine ground chicken, celery, spring onions, garlic, ginger, and red onion and mix well. Season with salt and pepper. Set aside.
2. Place red bell peppers in direct flame and burn the skins black. Once completely black all over, place in an air-tight container and let sit until cool. This will loosen the skin. Dunk the pieces in ice water and peel off the black skin. Remove seeds and chop the pimientos into small chunks.
3. Place a layer of the chicken mixture onto a wonton wrapper then place a bit of cheese pimiento on top. Wet the edges of the wrapper with water and fold the wrapper in half into a triangle and seal.
4. Fry the pinsek pieces in oil for a few minutes in medium heat until golden. Blot excess oil.

Cheese Pimiento:
1. In a bowl, combine the cheese, cream cheese, mayonnaise and chopped pimientos. Season with white pepper and salt to taste. Dip fried pinsek in cheese pimiento dip and enjoy.

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