Wild and crazy wonton experiment

[Guest guest]

I just wanted to share with everyone my results after trying the

wonton recipe in the files. The recipe is based on glutinous rice (I

used trader joe's sweet rice flour 'cause that's all i had) and

potato flour (not potato starch?)... First, rolling out the dough

was initially a huge pain and they stuck to EVERYTHING, almost

reducing me to tears until i came up with a master plan- take a

small ziploc baggie, cut both seams on the side, spray it with non

stick cooking oil, put a lump of dough in the middle as if it were

still a bag with dough inside, use a large flat metal spatula to

press it out- carefully peel it off onto a nonstick pan (VERY

IMPORTANT do not use normal plate because it WILL stick like crazy)

Next, the preparation. I heated up oil (peanut) in a wok and deep

fried half of them. The result? The rice flour dough absorbs a lot

of oil and turns into something like a deep fried mochi- can you

imagine? It's kinda good but also makes you feel like you are going

to have a heart attack directly after consuming it. DH said, um,

it's kinda oily. I know, but I have also never had a fried wonton in

my life, so.... I tried to steam another selection of them, using a

metal steamer. Mistake- they stuck to the metal steamer and became

very gluey. Now I'm heating salted water to a boil and submerging

the metal steamer, hoping to get them to an edible state.

The fillings I made were from my asian stir fry cookbook- they were

excellent, both vegetarian. One was a tofu onion saute, the other

was a crunchy veggie saute with delicious sauce. They were GREAT!

But... I am really disatisfied with the wontons. Next time I will

try bette hagman's bean flour pasta that i have used for ravioli and

see if i can get it to taste wonton like without the oil. At least

they aren't so darned sticky and gluey!! Bummer. I think I " ve

consumed my year quota of oil tonight...