24 wonton wrappers, about three inches square each 3 oz. Emmenthaler or other swiss cheese, thinly sliced 3 oz. corned beef, thinly sliced 3 oz. Silver Floss® or Krrrrisp Kraut® sauerkraut, well drained 1/4c Thousand Island dressing 1 egg, beaten with 1 Tbsp. water
Dip 2 oz. Silver Floss® or Krrrrisp Kraut® Sauerkraut, well drained 1 c Thousand Island dressing
Lay the wonton wrappers on a dry board in two rows of twelve.
Place a slice of cheese in the center of each wonton wrapper in the row nearest you, dividing the cheese equally among the twelve wrappers. Leave a border of half to 3/4 of an inch all the way around the cheese.
Add the corned beef and then the Silver Floss® or Krrrrisp Kraut® Sauerkraut, again being careful to divide evenly and to leave a border around the filling. Put 1 tsp of Thousand Island in the center of each of the far row of wonton wrappers.
Paint the border of each wrapper from the far row on top of the filled wrapper in the near row – dressing side down! Press the edges firmly together.
Fold each corner of the pirogues so the corners are slightly rounded and pinch firmly. This will keep them form coming apart in the fryer.
Lay gently in a fry basket – one layer only; don’t stack – and deep-fry at 375° until golden (about a minute in most fryers). Serve with additional Thousand Island dressing on the side mixed with 2 oz. Silver Floss® or Krrrrisp Kraut® Sauerkraut as a dip.