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Terry Pulliam Burd wrote:
> On 7 Aug 2004 03:29:28 -0700, (Damsel in dis
> Dress) arranged random neurons, so they looked like this:
>
>
> <snip most of recipe>
>
>> Using a pastry brush, moisten edges of won ton wrapper with water.
>> Place
>> scant teaspoon of filling in center of won ton wrapper. Fold in half
>> to
>> form triangle, pressing edges to seal. Pull bottom corners across and
>> overlap slightly; moisten one corner and press to seal tips together.
>>
>
> Carol, have you ever tried to make a "purse" out of the won ton
> wrappers (more traditional, IIRC) or won't the [commercial] won ton
> wrappers hold together?
>
> And thanks for the recipe. I *love* a good rangoon!
>
> Terry "Squeaks" Pulliam Burd

I do this often with won ton wrappers and my Thai pork/crab/shrimp filling.
I don't use a pastry brush, just fold and seal with wet fingers pinching to
close. The steamer basket must be very well oiled to prevent sticking
during steaming.

Jill