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A donut-shaped sponge with a stiff backing on a handle. Sized just so to moisten the outside edge of a wonton.
After you put the filling in the center of each won ton, you can just stamp each wonton instead of having to brush water around each edge.
The usefulness of this doesn't become apparent
until you have brushed and crimped about 80 won tons.
someone has already thought of it
http://www.kitchenh...possibilities.shtml
[xandram, Jan 23 2007]
[link]
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It's little convenience items like this that really sell well. |
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Easy to make, inexpensive, handy. |
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It would be convenient to have a water bottle with a ring mouth invested with sponge that would remain continuously moist. |
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Well, that's an even better idea. |
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I believe this is one of the uses of a pastry brush...
and [JSand] your idea is baked as a letter/stamp moistener. |
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The idea is about the shape of the sponge and the technique. It's not about the existence of pastry brushes, whether sponge, bristle, or silicone. |
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I wouldn't want to baste a sizzling chicken with a sponge anyway. It would melt. |
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I've never heard of a wonton in my life..?? |
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"Each wonton is made with a thin 10cm square lye-water pastry wrapper (made of wheat flour, water, salt, and lye) and filled with savory minced meat. " |
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or vegetables, or whatever. |
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You seal them by wetting the edges and folding them over the filling and crimping the sides together. |
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Then they can be boiled in broth or fried, or pan-fried to make "potstickers," which are crispy on the bottom and soft on the top. |
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