|The Epicurean Part One|
|by Charles Ranhofer|
1893. Volume I of II. A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare...
Results 1 - 10 of 73 for how to make wontons
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Finely mince the ... will be used to brush the edges of the wonton wrappers before folding, ... to cover the wontons. Fry wontons ... to fill wonton skins.
Mix flour, salt. Make a well, add ... fingertips, mix gradually, til a smooth, stiff dough forms. Roll out 1/16 inch thick. Cut into circles or squares.
Remove bones and ... in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) ... skins. Cover filled wontons with dampened towel ... this cookbook) if desired.
Combine pork, water ... center of each wonton skin. Fold wonton skin over filling to form a triangle. ... 375F. Deep fry wontons, a few ... sour sauce, as desired.
For Vegetable Stock: ... do not want to use the vegetables ... after boiling. For Wontons: Mix the ... ingredients section and make a round and ... Garnish: Depending on how many wontons you ... a lot of proteins
Steps: 1. Heat ... a deep skillet to medium high. 2. ... desired amount of wonton skins. 3. Place ... *Variation: Use any flavored jam instead of Nutella.
Combine bananas, coconut, cinnamon and raisins together. Place 1 to 2 tablespoons mixture onto wonton. Fold and seal. Deep fry until light golden brown.
Toss all salad ... together, except the wonton strips in large ... (being careful not to saturate) just before serving. Add fried wontons just before serving. Serves 12.
Chop and mix kamaboko, Spam, water chestnuts and green onions. Fill into wonton wrappers. Deep fry until golden brown.
In skillet, cook ... the filling on wonton wrapper. Lightly brush edges with water. To shape each wonton, ... to seal. Place wontons on a greased ... oven 8-10 minutes. Make ahead and freeze.
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