| 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"
<steven.h.bergstein@ac.com>
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