Fri-angles

With mother's day around the corner, I feel it's only right to post about one of my favorite recipes that my mom would make my brother and me when we were kids. I have always loved to cook with my mom and anything that required some assembly just meant more time to talk and catch up. "Fri-angles" were named because they were fried and in the shape of triangles - very cryptic, I know. Using versatile wanton skins you can make a filling of almost anything, but she typically would use a base of ground beef, soy sauce and chopped broccoli.

Fri-angles

1 lb ground beef (you could substitute ground chicken or turkey)
1 small onion, chopped finely
1 package chopped broccoli, thawed (you could substitute for 1 C frozen peas or spinach)
1/4 C soy sauce
1 - 2 Tbs flour
Olive oil

In a sauce pan, brown the onions in olive oil. When translucent, add the beef and cook until there are no traces of pink bits. Add the broccoli. Depending on the fat content in the beef, you may want to remove some of the excess fat. Dust the flour over the meat and broccoli and stir. Add the soy sauce and stir until combined. The mixture should not be runny - the flour should soak up the soy sauce and help coat the meat. If it is still runny - add a bit more flour.

The meat filling needs to cool completely before making the fri-angles. The best way to cool is to spread the filling evenly on a cookie sheet and let sit for about 15 mins. You could let it set in the fridge as well.

Once the filling is cool, spoon about 1 Tbs into the center of square-cut wanton skins. Dip your finger into some water and moisten 2 adjacent sides of the square. Fold the square into a triangle and press the edges together. It's important that everything is sealed tightly to avoid spattering when fried.

In batches, fry off the fri-angles in vegetable oil. Serve immediately.

Any extra filling can be frozen and kept for several months.