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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2282.0. "Won Tons" by SMURF::HAECK (Debby Haeck) Wed Feb 28 1990 21:48

    My daughter talked me into making fried won-tons with her.  She made
    them a few days ago, and we fried them tonight.  They were cold when we
    fried them.  We fried them in peanut oil.  When we fried them they all
    developed big air bubbles.  Is this because they were cold?  or the
    oil too hot?  or were they wraped wrong?  I'm not big on frying.  In
    fact I am down right afraid of it, so I am very clumsy.  
    
    p.s.  my daughter wants to add her $0.02 worth:
    
    I think it's fun, and it tastes good too!  Even if they were full of
    air!
    
    But she doesn't pay the insurance.  or the medical bills.
    
    It's late, and I need to go to bed.

T.R	Title	User	Personal Name	Date	Lines
2282.1	air bombs	CNTROL::CHEBBANI		`Thu Mar 01 1990 11:02`	2
	did you make sure that all the air was SQUEESED out of them when you closed the won_tons before you chilled them??
2282.2	Air vote	JOKUR::MAY	Parts Locator	`Fri Mar 02 1990 14:22`	5
	We have the same problem when making pierogi. Duringthe last batch, we made sure to squeeze out the excess air. We didn't have any explosions during the blanching or any during the frying. Dana
2282.3	My experience	FSHQA1::JFERGUSON	Always smilin'	`Mon Mar 12 1990 14:32`	8
	I made wonton appetizers for a party this weekend and had the same problem.....but with a catch. Two different brands of wonton skins... one had large bubbles, the other tiny ones. Pastry can vary so much, I think this may be the answer. Judy
2282.4		PSW::WINALSKI	Careful with that VAX, Eugene	`Mon Mar 12 1990 21:39`	5
	The size of bubbles in the dough also varies with the age of the dough. I've found that if the pasta is fresher, the bubbles tend to be larger when the wonton skins are fried. It probably has to do with the moisture content. --PSW