How to make the skin of steamed wontons soft

Wontons are a very common food in people's daily lives. They are very popular because they taste delicious, are rich in nutrients, and have many benefits for the human body, such as replenishing blood and qi, stimulating appetite, warming the body, etc. Many people prefer to eat steamed wontons, but the skin is always too hard. So how can we make the skin of steamed wontons not too hard?

The method is also very simple;

First, next time you knead the dough, use water with water above 80 degrees. (Note that it is best to stir with a wooden stick to avoid burning your hands)

Second, when the dough is slightly cool, wrap it in a towel to prevent it from drying out.

Third, the prepared wontons should also be covered with a wet towel before steaming, and it is best to steam them as they are made. This three-step method can make the dumpling skin softer.

Of course, there is another point that is commonly known, that is, the water ratio of the dough of ordinary pastry is 50%, while the water ratio of the dough of hot noodles is about 70%.

If you are still not satisfied after following the instructions, you will have to use the secret trick: add a small amount of sugar and melted lard to the dough, and knead it thoroughly before use.

Other ways to eat wonton wrappers:

【Cold wonton wrapper】

Prepare ingredients: 20 wontons, half a carrot, half a cucumber, some peanuts; 2g salt, 5g sugar, 10g soy sauce, 30g warm water; some cooking oil;

Step 1: Place a wonton wrapper on a dry panel and use a brush to apply a layer of cooking oil on the wrapper. Remember to apply oil on all sides.

2. Stack about ten wonton wrappers and use a rolling pin to roll out and thin the wonton wrappers. Roll slowly and don't use too much force.

3. Roll the wonton wrapper into the size shown in the picture; it should be very thin and transparent;

4. Place the wonton wrappers on a plate that can be placed in a steamer. You can also apply a small amount of oil on them to prevent the wrappers from sticking to each other.

5. Put the rolled dough into the steamer, cover, and steam over high heat for 10-12 minutes;

6. The state of the dough coming out of the pan is actually very transparent. When taking pictures, the dough is all stuck together and a little yellow. Peel off the dough one by one, slowly, because it is brushed with oil, so it is not too sticky.

7. Cut the dough into 2cm wide strips and set aside;

8. Cut carrots and cucumbers into shreds in advance, and mince garlic; put wonton wrappers, carrot shreds, cucumber shreds, and minced garlic into a container;

9. Add 2g salt, 5g sugar, 10g light soy sauce, 20-30g warm water, and finally add peanuts, stir evenly; serve on a plate. The wonton skin becomes very thin after rolling, and its chewiness is increased after high-temperature steaming; paired with carrots, cucumbers, and peanuts, it not only increases the taste of the wonton skin, but also highlights the chewiness of the wonton skin.

How to make wontons:

1 Ingredients for mushroom wonton filling: mushroom, pork filling, carrot, wonton wrapper, small shrimp, seaweed, chopped green onion and ginger, chopped coriander, salt, chicken essence, five-spice powder, fermented bean curd, oil, fresh soy sauce;

2. Add cooked vegetable oil and seasoning to the meat filling, stir in one direction, let it stand and let the flavor absorb;

3. Chop mushrooms and carrots, squeeze out the water, add oil, and mix with the meat filling;

4. Put the wonton filling on one corner of the wonton wrapper, make it into a triangle, overlap the bottom two corners, and pinch it tightly;