How to make wontons

Wonton is a kind of food that people in many regions like to eat. When making wontons, there are many kinds of fillings that can be used, so there are many types of wontons. For example, three-fresh wontons, cabbage and fresh meat wontons, and Beijing-style wontons are all popular wontons among diners. So, how do you make these wontons? The following will give you a relevant introduction!

1. Three Fresh Wontons

1. Put the flour into the dough bowl, make a hole in the middle, dissolve the baking soda in 550g of clean water and pour it in, add egg white (if making it in summer, reduce the water by 50g and the egg white by 100g), knead it into snowflake dough, add sugar, and knead it repeatedly after 20 minutes, then roll it on the dough machine (double layer 2 times, single layer 3 times. When rolling on a single layer, sprinkle dry rice flour to prevent sticking). After the dough is rolled out, spread it on a panel, stack it into several layers, and use a knife to cut it into 9 cm square wonton wrappers, a total of 500 pieces.

2. Wash the pork leg and herring meat, cut and chop them into rice-like pieces, put them in the same bowl with the shrimp, add eggs, Shaoxing wine, salt, MSG (25 grams) and 600 grams of water, and stir evenly to make the filling (3.25 kilograms).

3. Place the dough diagonally on your left palm, pick up the filling (6.5 grams), then roll one corner of the dough forward to wrap the filling and roll it to the half of the dough (in a triangle shape), fold the two ends of the roll, and pinch it into a "ingot-shaped" raw wonton.

4. Divide MSG (25g), cooked lard and chopped green garlic into 50 bowls. Pour 10 kg of water into an iron pot and bring it to a boil over high heat. Cook the raw wontons in 3 batches. When it boils, add a little water. When the wontons float, pour 200 g of pre-prepared chicken soup into each bowl, then scoop out the wontons and put them in the bowl. Sprinkle with shredded egg skin (10 g) and serve.

2. Cabbage and Meat Wontons

1 Wash the cabbage, blanch it, rinse it, chop it, and then squeeze out the water.

2 Chop the pork filling into small pieces and add it to the chopped Chinese cabbage along with the seasoning (1) to make the filling.

3 Wrap a small amount of filling in each wonton wrapper, shape into long pillow-shaped wontons, and cook in boiling water until they float.

4 Put the seasoning (2) in a bowl, add the cooked wontons, and sprinkle with the cleaned and chopped coriander and chopped green onion.

3. Beijing-style wontons

1. Wash the green onion and ginger, cut them into fine pieces and set aside; wash the pork (skinless pork), chop it into fine paste; wash the coriander, and cut it into small pieces; wash the seaweed, tear it into small pieces and set aside.

2. Put the pork paste into a bowl, add appropriate amount of water, stir thoroughly until it becomes viscous, add soy sauce and salt, stir well, add chopped green onion, ginger, and sesame oil, mix well, and it becomes the filling.

3. Put flour (it is best to use strong flour) into a bowl, add a little salt, pour in appropriate amount of water, and knead into dough. When the dough is smooth, cover with wet cloth for about 20 minutes and set aside.

4. Wash the pork bones, put them into a pot, pour in water, boil them over high heat, skim off the foam, and simmer over low heat for about 1.5 hours. This is wonton soup.

5. Use a rolling pin to roll the sugared dough into a thin sheet of uniform thickness, about 0.1 cm thick, and cut it into triangles with a side length of about 10 cm or trapezoids with a base of 10 cm, which are the wonton skins. Wrap the fillings in the wonton skins to make wonton dough that is round in the middle and pointed at both ends.

6. Put soy sauce, dried shrimp, seaweed and preserved vegetables into a bowl. 7. Put the raw wonton dough into the boiling soup pot and cook. When the soup boils again and the wontons float up, they are cooked. First scoop out some hot soup into the bowl of condiments, then put in an appropriate amount of wontons, sprinkle with coriander and pepper, and then serve.