You can now get the skins a delightfuly wicked green.Nope, Elphaba had nothing to do with it. . . they're made with spinach and broccolli.
Here' MY recipe.
Been making them like this for 25 years.
It was a popular item to make when we had teen socials and family parties. Folks give me a look when they hear they have hamburger and ... peanut butter.
But there are never .... ever leftovers.
2 ½ lbs hamburger meat
1 bundle green onion, finely chopped
3 small cans water chestnut, finely chopped
1 bundle celery, finely chopped
½ cup peanut butter
4 tbl cup soy sauce
1 egg, beaten
2-3 pkgs. skins
Salt, pepper & garlic salt
Canola oil for frying
Brown and cook hamburger with salt, pepper and garlic salt. Drain fat if any. Add chopped vegetables, then peanut butter, if possible, while meat is still warm. Cool and add soy sauce, more salt and pepper if needed.
Beat the egg to use for sealing the skins. Fill each skin with a tsp of meat mixture, seal by applying beaten egg to two adjacent sides of the skin and folding over into a triangle shape. Set aside. Heat oil and fry, turning once. Drain and cool before eating.