Ayale-com.1006
net.cooks
utzoo!decvax!yale-com!harley
Mon Feb 22 05:40:58 1982
wontons
i randomly created wontons the other night. they go like this:

make some dry pastry dough
make some filling 
beat an egg (but don't let it get foamy) & set aside in a bowl

roll the dough very thin, & cut into small squares (<= 5x5cm)

take a square, put it in front of you like a diamond
put a SMALL amount of filling in the middle
fold the top point of the diamond over the filling to the bottom point
(you now have a triangle)
fold the bottom point onto the middle of the wonton
(wonton is now sort of football shaped)
fold one end onto middle of wonton
dip your index finger into the egg & wipe it on the middle of the wonton
fold the other end onto the just-moistened part
hold it for a second or two, while the egg binds

you now have a wonton. you can deepfry or boil them, either way they
should hold together because of the egg. what i used for filling was
a lot of shredded bok choi with some onions garlic & fresh ginger
added. i put no spices in the filling, but they needed a sauce, so
i made makeshift duck sauce: one part tamari, two parts distilled
vinegar, 3 parts aji-miran (sweet rice wine). it wasn't duck sauce,
but it was good & it had the requisite sweet/sour taste. a fancier
filling would, of course, have stuff like shrimp, rice, & spices in it.

  - steve harley   (yale-comix!harley)