SC - OT, OOP, Chemo

[Elaine Koogler]

I can't really help you with the dough recipe as I used ready-made wrappers.  So
far as how to do them, I believe that you simply put the filling in the center,
then bring the edges of the four sides together, leaving the points to stick out.
You might need to use a little egg white to get them to stick together.

Kiri

"Craig Jones." wrote:

> Can some one help me with the following recipe from Yun Lintang Yinshi Zhidu Ji
> (Cloud Forest Hall Collection of Rules for Drinking and Eating) by Ni Tsan.
>
> Wonton in Broth
> ---------------
> Chop the meat finely. Add riced bamboo shoots  or wild-rice shoots, chives, or
> Basella rubra tips. Use Szechuan pepper and a bit of apricot kernel paste.
> Wrap. The skins should start out thick and small when cut out. Then flour them
> and roll them out. (When stuffed) put into fully boiling water. Stir; do not
> cover. When they float up, take them out, stirring no longer. Do not use
> Chinese cardamom in the filling, except to warm the ch'i.
>
> Anyone have an idea on what proportions I should use for the dough.
>
> I was going to make an Egg pastry with:
>
> 500g Strong Flour
> 2 Whole Eggs
> 5 Egg Yolks
> Pinch of salt
>
> Would that work?
>
> Also, how do you fold a wonton properly.  I've seen it done, but I wasn't
> paying attention at the time.
>
> Cheers,
>
> Drake.
>
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