FoodBanter.com - View Single Post - REC

jmcquown wrote:
>
> 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

Or use the traditional cabbage leaf....