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[[Image:image.jpg|right|thumb|]] |
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==Description== |
==Description== |
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* 1 quantity dumpling filling |
* 1 quantity dumpling filling |
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* 1 packet wonton pastry squares |
* 1 packet wonton pastry squares |
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− | * peanut oil for deep frying |
+ | * [[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. |
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# On each square put a scant teaspoonful of filling. |
# On each square put a scant teaspoonful of filling. |
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− | # Dampen edge of pastry with finger dipped in cold water, and fold over to form a triangle, overlapping points slightly. |
+ | # 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, |
+ | # 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. |
+ | # 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]] |
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[[Category:Cambodian Appetizers]] |
[[Category:Cambodian Appetizers]] |
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[[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
Description
- Makes about 40 wontons
Ingredients
- 1 quantity dumpling filling
- 1 packet wonton pastry squares
- peanut oil for deep frying
Directions
- 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.
- 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.
- 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.