How to make corn wonton filling

There are many ready-made wontons on the market, especially in supermarkets, where wontons with all kinds of fillings are available, making people dazzled. Some people are particular about food and don't like to buy ready-made products. If you make wontons yourself, how should you make the corn wonton filling? The following will give you a detailed explanation of how to make wonton wrappers and corn wonton fillings. If you want to make it yourself, you can come and learn it.

1. How to make wonton wrapper

1. Add 50 grams of egg to water (100 grams), 2 grams of salt and mix well.

2. Add flour and stir with chopsticks until it becomes floc-like. The dough should be a bit harder, but since you are not exerting too much effort, you don’t have to worry about getting tired!

3. Knead it into dough. No need to knead it, just form it into a ball. Put it in a plastic bag and sugar for half an hour.

4. Start the noodle press, first gear. The dough is too hard, so it is not easy to form a ball. It doesn’t matter, just do it little by little!

5. Stack them slowly to form a whole pancake.

6. Fold the pressed dough into a double layer, put it in again, and press it repeatedly (the noodles will be chewy, have a good taste, and will not break easily). If the dough is soft, apply flour in the middle. If the dough is too hard, you can spray water with a spray bottle. Adjust in moderation!

7. Press until the dough is very smooth, has no cracks on the edges and corners, and has moderate hardness.

8. This is the final dough that is pressed out. Then adjust to gear 3 and press once; adjust to gear 6 and press once. (The electric one has only 6 gears and is not thin enough)

9. Spread dry starch on the last pressed dough, fold it up, fold it in half, and cut it.

10. Fold it in the middle into a triangle, cut it into squares, and continue cutting it in sequence, and the wonton wrapper is ready.

2. How to make wonton filling

1. Buy the pork filling and add minced ginger.

2. Chop until it becomes sticky.

3. Add salt, white pepper, Huadiao wine, water, light soy sauce, chicken essence and sugar.

4. Slowly add clean water and stir in one direction with chopsticks.

5. Remove the celery leaves, wash them, blanch them and soak them in cold water.

6. Dice the green onion, cut the corn kernels from the fruit corn, and chop the celery.

7. Pour it into the pork filling and stir well.

8. Take a wonton wrapper, scoop a small spoonful of filling and place it in the center of the edge of the square.

9. Fold it into three parts so that the filling can be wrapped inside.

10. Dip your index finger in water and pinch the two heads.

11. Make a cross on the top of the tomato with a knife, blanch it in boiling water for half a minute, and then remove the skin. Cut into small dices.

12. Heat the pan, pour in oil, add onions and sauté until fragrant, then add diced tomatoes and stir-fry.

13. When the tomatoes are soft, pour in enough water.

14. When the water boils, put the wontons in and stir with a spatula to prevent them from sticking to the pan.

15. Cook until all the wontons float up and are done. Add salt, chicken essence, sesame oil and sprinkle with chopped coriander.