| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. | ||
| Yield: 7-8 doz. | ||
| 1/2 | c | Salted cocktail peanuts; chop |
| 1/2 | c | Coconut flakes |
| 1/2 | c | Brown sugar |
| 1/2 | c | Granulated sugar |
| 1 | pk | Wonton wrappers* |
| 1 | Egg; beaten |
INSTRUCTIONS
*Recipe is included in this collection. PREPARATION: Mix peanuts, coconut, brown and granulated sugar. Fold wonton squares into triangles. Round off the top corner with scissors. Place 1 tsp. filling in center. Moisten edges with beaten egg and seal. COOKING: Deep fry in hot oil until golden, turning once. Drain. Cool. Store in air tight container. DO AHEAD NOTES: These will keep for 3-4 weeks in an air tight container, although you probably won't have any left after the first day! COMMENTS: This sweet snack is found only in the southern part of China. It is a favorite snack during the Chinese New Year's celebration. You can also add chopped dry fruits to the fillings. They go well with ice cream or sherbet. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <[email protected]>
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