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Oriental
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Butterfly Cookies
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Butterfly Cookies
Category:
Oriental
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
215
Rating:
(
3.0
) by
1
users
Ingredients:
1 Package won ton wrappers
1 cup Powdered sugar
Oil for deep frying
Instructions:
Fixed these guys last night. Good stuff! Quite simple to do. I also
tried using granulated sugar and cinnamon as well as the powdered
sugar. All were equally good.
Yield: About 80
PREPARATION: Cut each won ton wrapper into 2 rectangles. Lay one
rectangle on top of the other to form a double thickness. Make three
1/2-inch slits in the center, lengthwise. To form a bow, pull one end
through the middle slit.
COOKING: Deep fry butterflies until golden, about 1 minute or less.
Drain on paper towel. Sift powdered sugar over both sides. Cool.
DO-AHEAD NOTES: These keep several weeks in air-tight containers. [Fat
chance! They didn't even make it through the next day! S.C.]
COMMENTS: These can also be made from egg roll wrappers but they're
three times as large. I prefer using won ton wrappers because I
think their mini size makes them more attractive.
From "The Chinese Village Cookbook." A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.
Posted by Stephen Ceideburg; February 28 1991.
Rate this recipe:
1
2
3
4
5
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