wonton wrappers

[Guest guest]

The recipe is called " wonton wrappers " so hence the name. Many of

these " challenging " GF experiments may not quite meet our

expectations of what something should look like, but I am personally

satisfied by something that tastes good and reasonably approximates

the spirit of an original recipe. (However, I must admit that this

recipe did not quite satisfy the former requirement.) I experimented

with two shapes. One began as the more classic wonton triangle

shape, but they didn't seem to seal, even with an egg wash, so I

folded over the edge more like gyoza. The other shape (the rolled

cylinder) was technically taken from a recipe for spring rolls, but

I was interested in trying to see how the dough worked in a variety

of shapes. Also, one of the fillings I used had a lot of little

sharp carrot matchsticks in it, and I thought it might poke through

the sides of a triangular or curved semi-circle design.

The oil may not have been hot enough, (although it was as hot as my

burner would get) but the original recipe did not have instructions,

so i had to guess based on other recipes I had. One said to raise

the temperature to high, and then turn it to low- we tried that for

two and then switched to high, because at that low temperature you

get oil sponges, not crispy goodness. We don't have a high

temperature thermometer, but I ocassionally have fried things like

tofu at this same temperature without having them absorb that level

of oil. Some things, like eggplant, are just extremely absorbant

regardless of the temperature.

They were a lot of effort, and I thought people would be interested

to see the finished results since the recipe has been in the files

piquing all of our curiosities... I have personally never had an egg

roll, fried spring roll, gyoza, or wonton in my life, so it was at

least the fulfillment of one culinary dream.

> Those are wontons?

>

> They look like spring rolls in size and shape.