Fried Wonton  (Indonesian style) 



8oz(1/2 lb) finely chopped shrimp
1/4 pound ground pork
1 185g (6 ounce) can crabmeat
1/4 cup finely chopped green onion
Dash of garlic powder
Salt and freshly ground pepper
1 egg
1/4 cup finely chopped water chestnuts
1 package wonton wrappers
1 cup vegetable oil

Combine all ingredients except wonton wrappers and blend very well. Wrap about 1/2 teaspoon of filling in each wonton wrapper by folding one side to form a triangle. Seal with a few drops of water; set aside. Deep fry and drain on paper towel.  
( wonton dipping sauce 
2 tbsp chilli oil 
1 tsp oyster sauce 
1 tsp soy sauce 
1 tbsp soup stock 
1 tsp fine sugar
just mix all together)


 Paluski (Polish Potato Fingers)



4 cups flour, plus extra if needed
   to make a pliable dough
4 cups mashed potatoes, cold
1 tablespoon salt
4 eggs

Cook potatoes and drain well. Press through a ricer and place in a large bowl. Cool
Combine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.

Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add.  I have found that 4 cups will make a very wet dough, so I add 1/4 cups of flour at a time until the dough feels just right. This is done by feel.   ( Do not make the dough too stiff )

Roll out dough in portions at a time onto floured surface, rolling out into a long log about  2.5cm (1-inch) thick.
Cut logs into  2cm (3/4-inch ) pieces, rolling slightly to even out.

Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. Remove with a slotted spoon and place in a large bowl.
Have some melted butter ready to drizzle over the paluski to coat them.
(Serve them with a nice mushroom gravy.)
You can saute some onions in butter and toss in with them.