How to prepare mushroom and meat wonton filling

There are many different ways to cook wontons, and the method of making wonton fillings is also very particular. The most common filling is mushroom and meat wontons. Before making, be sure to wash the mushrooms, soak them in hot water for ten minutes, and wash them two or three times. Chop the meat into small pieces and add seasonings. Marinate for twenty minutes to make it more flavorful. You can cut the onion, ginger and garlic into shreds for later use. Friends who want to learn how to make wonton fillings can read the following article to learn more.

1. Knead the dough first. Add half a small spoonful of salt to the flour, add appropriate amount of water, make it into flocs, and then knead it together into a smooth dough.

2. Put the dough in a fresh-keeping bag, the sugar surface will be better! While the sugar surface is being made, you can prepare the filling!

3. Steps for making mushroom and meat wontons 33. Wash the mushrooms and blanch them in boiling water for two minutes. Remove them and put them in cold water to cool. Squeeze out the water and set aside

4. Chop the prepared mushrooms into small dices for later use! In fact, it is easier to cut before blanching, but the taste and nutrition of the mushrooms will not be preserved as well as after blanching!

5. Cut the green onion and ginger into strips and then into minced pieces for later use

6. Add cooking wine, thirteen spices, green onion, ginger, soy sauce and oyster sauce to the meat filling and stir slightly in a clockwise direction!!

7. Add chicken soup, stir clockwise until the meat absorbs all the soup, then add a small spoonful of salt.

8. Cut the old soup (which contains a lot of collagen and is frozen) into small pieces and put them into the stuffing. Add oil and stir evenly in a clockwise direction. Add the mushrooms and stir evenly. The stuffing is ready.

Comparing wontons and dumplings, the wonton wrapper is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm; the dumpling wrapper is a circle with a diameter of about 7 cm.

The wonton wrapper is thin and becomes transparent after being cooked. Because of the difference in thickness, when equal amounts of wontons and dumplings are boiled in boiling water, it takes less time to cook the wontons; while during the cooking process of dumplings, cold water needs to be added three times, experiencing the so-called "three sinkings and three floatings" to ensure that they are cooked.

Wontons are heavy on the soup, while dumplings are heavy on the dipping sauce.