What can you do with excess dumpling filling?

There are many ways to make dumpling fillings, especially during festivals, almost every household will prepare a large pot of dumpling fillings. However, sometimes you may prepare too much dumpling filling and not all of it is used to make dumplings. At this time, you should use the dumpling filling to make other foods to avoid waste. So the question is, what food should be used to make dumplings if there is too much filling? Of course, wontons.

Production

Northern practice

Filling: Buy fresh vegetables, such as celery, cabbage, etc. The celery should be stemmed, the cabbage should be stalked. One scallion should be big enough. Fresh meat, beef, mutton, or pork is fine. However, the pork should be 3:7 fat to lean. The vegetable to meat ratio is also 3:7. Only in this way will it taste good. The meat should be finely chopped, and the vegetables should also be finely chopped. Stir in one direction until you see all the fat turn into filaments. As for the ingredients, most of them are optional, chicken essence, sesame oil, oyster sauce, five-spice powder, salt, etc. Be careful not to add water.

Wrapping method: The wrapping methods vary from place to place, so you can just buy wonton wrappers sold in the market. Generally, there is one pound of wrappers and half a pound of stuffing. Of course, if you are good enough, you can increase the amount of stuffing appropriately. However, 6 to 7 taels is enough. The most convenient way to wrap is to put the stuffing in the center, roll it twice, then fold the two wings to the middle, and place them upside down neatly. Generally, they are put in the quick-freezing layer of the refrigerator and saved for morning consumption. Generally, one and a half pounds of wontons can fill one layer, about 40. Be sure to put a plastic sheet underneath to prevent sticking.

Soup ingredients: Generally, simple ones are best for breakfast. People with large appetites can add 15, while 8 to 10 are enough for most people. Boil in boiling water and remove after about 3 to 5 minutes. Add the soup ingredients and soup now. Use a few small slices of seaweed and about 10 dried shrimps for a large bowl. The authentic method is to season with a trace amount of white pepper and a small amount of salt. You can add a drop of sesame oil and a drop of oyster sauce, or not. If you like vegetables, you can add a little green leaves, but not too much. If there is no bone soup, chicken essence can be used instead of thick chicken soup, but it is still okay for breakfast.

Three Fresh Wontons

Created by Chef Wang Shaoxing from Changzhou, Jiangsu, it is a local specialty snack in Changzhou. The filling is made from fresh river (lake) shrimp meat, fresh herring meat and fresh pork leg meat, and the soup is made with old hen. It tastes delicious and is deeply loved by the people.

[Raw material formula (for 50 bowls)]:

2.5 kg of white flour 25 g of salt 250 g of fresh shrimp 250 g of clean herring meat 500 g of egg skin 300 g of egg white 5 fresh eggs 75 g of minced green garlic 75 g of Shaoxing wine 1.75 kg of clean pork leg 50 g of refined salt 50 g of MSG 10 kg of chicken broth (salty) 300 g of cooked lard 500 g of dry rice noodles (about 75 g consumed)

【Production method】:

Put flour into a dough bowl, make a hole in the middle, dissolve alkali in 550 grams of clean water and pour it in, add egg white (if making it in summer, reduce the water by 50 grams and the egg white by 100 grams), knead it into snowflake dough, add sugar, and knead it repeatedly after 20 minutes, then roll it on a rolling machine (2 times for double layer, 3 times for single layer. 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.

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).

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.

Place 25g of MSG, lard and chopped green garlic into 50 bowls in equal parts. 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.

[Product Features]: The skin is soft and smooth, the filling is extremely tender, and the soup is clear and delicious. Because the filling is made of fresh fish, shrimp and meat, it is called "Three Fresh Wontons".