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Title: Butterfly Cookies
Categories: Chinese, Cookies, Ceideburg 2
Yield: 1 servings
1 Package won ton wrappers
1 c Powdered sugar
Oil for deep frying
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.
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