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{{Wikifiedrecipe}}
 
[[Image:image.jpg|right|thumb|]]
 
[[Image:image.jpg|right|thumb|]]
 
==Description==
 
==Description==
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* 1 quantity dumpling filling
 
* 1 quantity dumpling filling
 
* 1 packet wonton pastry squares
 
* 1 packet wonton pastry squares
* peanut oil for deep frying
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* [[peanut oil]] for deep frying
   
   
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# Take a few squares of wonton pastry from packet and keep remainder covered so they won't dry out.
 
# Take a few squares of wonton pastry from packet and keep remainder covered so they won't dry out.
 
# On each square put a scant teaspoonful of filling.
 
# On each square put a scant teaspoonful of filling.
# Dampen edge of pastry with finger dipped in cold water, and fold over to form a triangle, overlapping points slightly.
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# Dampen edge of pastry with finger dipped in cold [[water]], and fold over to form a triangle, overlapping points slightly.
# Press firmly to seal. Bring the lower points of the triangle down to meet below the base, dab with a little filling and press to seal.
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# Press firmly to seal. Bring the lower points of the triangle down to meet below the base, [[Dab]] with a little filling and press to seal.
# When all are made, deep fry a few at a time in hot oil over medium heat until golden. Drain on paper towels and serve with a dipping sauce.
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# When all are made, deep fry a few at a time in hot [[oil]] over medium heat until golden. Drain on paper towels and serve with a dipping sauce.
   
 
[[Category:Cambodian Recipes]]
 
[[Category:Cambodian Recipes]]
 
[[Category:Cambodian Appetizers]]
 
[[Category:Cambodian Appetizers]]
 
[[Category:Dab Recipes]]
 
[[Category:Dab Recipes]]
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[[category:peanut oil Recipes]]
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[[category:water Recipes]]
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[[category:Dab Recipes]]
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[[category:oil Recipes]]

Revision as of 15:24, 15 May 2006

Image

Description

  • Makes about 40 wontons

Ingredients

  • 1 quantity dumpling filling
  • 1 packet wonton pastry squares
  • peanut oil for deep frying


Directions

  1. Take a few squares of wonton pastry from packet and keep remainder covered so they won't dry out.
  2. On each square put a scant teaspoonful of filling.
  3. Dampen edge of pastry with finger dipped in cold water, and fold over to form a triangle, overlapping points slightly.
  4. Press firmly to seal. Bring the lower points of the triangle down to meet below the base, Dab with a little filling and press to seal.
  5. When all are made, deep fry a few at a time in hot oil over medium heat until golden. Drain on paper towels and serve with a dipping sauce.