We interrupt this blog to point out that playing with your food is funny. For me. If I were you, I’d be dialing the pizza place right now.
Miss Sasha, my sweet:
A couple weeks ago, we were talking about edible cupcake papers and I brought up egg roll wrappers. You are probably right that spring roll wrappers, properly prepared, are the kind of textural nightmare dessert enthusiasts might find disconcerting, but I haven’t given up hope. In the meantime, I bought a $1.49 stack of dumpling skins, dug out the mini muffin tins and persuaded the cats to take a powder.
1. Spritz pans with release.
2. Fit dumpling skin into muffin well thingy.
3. Spritz dumpling skin.
Bake at 350 for 8-10 minutes, depending on how half-assed your oven is. They came out of the oven crisp and golden brown. The second time:
4. Sprinkle on cinnamon and sugar. Lightly. I mean that.
Dude, these things are tasty, crunchy, subtle and you immediately shout about things you will be stuffing these cups with, should you stop what you’re doing and make more. Which you will.
So I was foraging in the basement for the regular size muffin tin when I came across a bag of my dad’s mini fluted pastry forms. After a good soak, the forms still look like murder weapons. That’s how you can tell they were well used, not that we’ll ever know on whom.
The dumpling skins fit beautifully into the forms but you have fit the skins with a firm hand. Once baked, they slip from the form or pan without any effort on your part, yay!
Baked dumpling skins are pretty. You can flavor them with anything. I wouldn’t try serving anything wet in these shells – or any shells, for that matter – but Pete promised me smoked trout salad with goat cheese and chives. Naturally, I will make the great sacrifice of eating that. You know. For science.
My sweet, if you think you could use the fluted forms, you can have them. Let me know what you think.