Arri London > wrote in :

>
>
> Sqwertz wrote:
>>
>> Jed <Jed >> wrote:
>>
>> > I use a pair of the old fashioned small metal tongs to hold down the
>> > edges of the tortillas until they seal in the hot oil. It takes a
bit
>> > of work and you don't prevent all the oil from entering the interior
>> > but with a bit of practice you improve. Other than a purpose built
>> > device, ou are going to be improvising. Dry tortillas don't seal
>> > willingly.
>>
>> I was thinking of using the rim of a metal bowl slightly smaller
>> than a tortilla and placing that around the edges of two folded
>> tortillas at a time. I do seem to reacll that they did stick
>> together eventually, but with some frustration a couple a of times.
>> Maybe that's where the 'dry' factor you mentioned came into play.
>>
>> Thanks for the inspiration :-) I really don't want to use egg or
>> cornstarch.
>>
>> -sw
>
>
> You could also try one of those larger-size dumpling presses (like for
> for pot-stickers). Place the (softened) tortilla on the inside of the
> press, fill and squeeze it shut. Maybe wet the edges with a little
water
> first.
>

Aren't there teeny roller gizmos for this? Put in the filling, moisten
the dough and use the roller gizmo to pinch it closed.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.