>> Using a pastry brush, moisten edges of won ton wrapper with water.
>
>When I make won tons (cream cheese, chopped scallions, and garlic
>powder for the filling), I use dip my finger in water, rather than
>use a pastry brush. This is for two reasons 1) I can feel that all
>of the garlic powder is away from the edge so it seals properly
>and 2) I cannot find a decent pastry brush! All of mine leave
>brush strands in my food. Yuck! Where do you guys get a good
>pastry brush or is this just an unavoidable thing with them?
>
>J.J.

The new-fangled sponge tipped paint brushes work very well... the smaller ones
suitable for pastry work cost like 20-40¢ But like you, for sensitive
applications I prefer implementing my fingers... hehe

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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