Sqwertz wrote:
>
> Jed <Jed >> wrote:
>
> > I use a pair of the old fashioned small metal tongs to hold down the
> > edges of the tortillas until they seal in the hot oil. It takes a bit
> > of work and you don't prevent all the oil from entering the interior
> > but with a bit of practice you improve. Other than a purpose built
> > device, ou are going to be improvising. Dry tortillas don't seal
> > willingly.
>
> I was thinking of using the rim of a metal bowl slightly smaller
> than a tortilla and placing that around the edges of two folded
> tortillas at a time. I do seem to reacll that they did stick
> together eventually, but with some frustration a couple a of times.
> Maybe that's where the 'dry' factor you mentioned came into play.
>
> Thanks for the inspiration :-) I really don't want to use egg or
> cornstarch.
>
> -sw


You could also try one of those larger-size dumpling presses (like for
for pot-stickers). Place the (softened) tortilla on the inside of the
press, fill and squeeze it shut. Maybe wet the edges with a little water
first.