Tung Thong

Golden Pouches

Preparation info
    • Difficulty


Appears in
Charleston to Phnom Penh: A Cook's Journal

By John Martin Taylor

Published 2022

  • About

I had already eaten these beggar’s pouches at Nok Style, so I asked that she show me how they were made. Amazingly, all of the dishes that “we” made—including these fried dumplings—tasted fine even an hour or so later at room temperature. The food of Thailand really is a hot-weather cuisine. Nok used packaged wrappers that were large squares that she cut into smaller ones, about 4 inches each. They looked a lot thinner than regular wonton wrappers to me, but she said that wonton wrappers wo