How to cook wontons

Wontons are a very common breakfast, also known as wontons, and their characteristic is that the skin is particularly thin. There is really no special technique to make wontons delicious. The deliciousness of wontons lies in two aspects. The first is the wonton wrapper.

The second is the wonton filling. Wonton wrappers are notoriously thin, and they must also be made sure not to fall apart during cooking; they taste as smooth as flour; the fillings depend on your taste; you can choose from pork, shrimp, or mushroom. If conditions permit, you can use bone broth as the base. Fresh Meat and Preserved Egg Wontons [Ingredients]: pork filling, preserved eggs [Supplementary ingredients]: rice wine, salt, scallion and ginger water [Preparation]: Chop the pork filling into small pieces, add seasonings and mix well to make the filling; peel the preserved eggs, take out the egg yolk and crush it (you can also add the egg white, but it is best not to add it), and then mix it into the filling. Beijing-style wontons [Material] Main ingredients: wheat flour (600 grams), pork (fat and lean) (250 grams), pork tibia (300 grams) Accessories: dried shrimp (35 grams), coriander (15 grams), pickled vegetables (10 grams), seaweed (dried) (5 grams) Seasoning: green onion (15 grams), ginger (3 grams), salt (10 grams), soy sauce (75 grams), pepper (3 grams), sesame oil (15 grams) [Production process] 1. Wash the green onion and ginger, cut them into fine pieces, set aside; wash the pork (skinned pork), chop it into fine paste; wash and select the coriander, cut it into small sections; wash the seaweed, tear it into small pieces, 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.

Wonton 4. Wash the pork bones, put them into a pot, pour in water, boil over high heat, skim off the foam, then simmer over low heat for about 1.5 hours to make 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. Jade Wonton [Material] Main ingredients: wheat flour (600 grams), pork (fat and lean) (300 grams), spinach (600 grams), auxiliary ingredients: pea seedlings (50 grams), seasoning: green onion (15 grams), ginger (3 grams), salt (8 grams), white sugar (6 grams), soy sauce (75 grams), cooking wine (6 grams) [Production process] 1. Wash the spinach, chop it, roll it with double gauze, and squeeze out the spinach juice; wash the pork and chop it into meat paste; peel the green onion and ginger, wash them, cut them into fine pieces, and set aside.

2. Put the pork paste into a bowl, add water, stir thoroughly until it becomes viscous, add soy sauce and salt, mix well, add chopped green onion, ginger, and sesame oil, mix well, and it becomes the filling. 3. Put flour into a bowl, make a small well in the middle, pour in spinach juice, mix into dough, knead thoroughly, and add sugar for a while; use a rolling pin to roll it into a large thin skin, then cut it into wonton skins about 7 cm long and 6 cm wide, wrap the fillings in the wonton skins one by one to make the jade wonton raw dough. 4. Put the raw wonton dough into the boiling chicken soup pot and cook. When the soup boils again and the wontons float up, they are cooked. Scoop out some hot soup into the bowl of condiments, then put in an appropriate amount of wontons, sprinkle with coriander, and serve. Yuanbao Wonton

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