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Old 02-04-2011, 08:17 PM   #11
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Originally Posted by blissful View Post
What a GREAT idea.
And horseradish on the side?
They would be gone really fast, then....I better cook dinner, this place is making me hungry.
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Old 02-05-2011, 06:59 AM   #12
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Originally Posted by TyPiece View Post
Those look really nice. How did you get them to hold their shape when being fried? Is pinching enough or did you use egg wash as well?
I just used water to seal and hold the corners together. Not hard and they could look alot nicer, imo. I'm not the best at presentation.

Just had an idea to take a jalap, red pepper, or some other type pepper and cut into "rings". Put the stuffing in the wrap, close up like a bag and put the rest of the wonton thru the pepper ring then fan out the wrap so it looks like a money bag w/the ring hold'n it shut.
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Old 02-05-2011, 12:01 PM   #13
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I just used water to seal and hold the corners together. Not hard and they could look alot nicer, imo. I'm not the best at presentation.

Just had an idea to take a jalap, red pepper, or some other type pepper and cut into "rings". Put the stuffing in the wrap, close up like a bag and put the rest of the wonton thru the pepper ring then fan out the wrap so it looks like a money bag w/the ring hold'n it shut.
When will they be ready?

I ignore presentation...I'm there to eat, not there for art appreciation.
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Old 02-07-2011, 01:01 PM   #14
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Originally Posted by Andy M. View Post
Charlie, you have to make sure you have not left any air pockets in or around the filling. When heated, the air expands and breaks open the pocket.
Yeah, I do that, Andy, but it doesn't always help.
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