How to make delicious wonton stuffing

Hun Dun is a common type of pasta, also called wonton in the south. It refers to a type of pasta that is made by wrapping meat filling in dough, then cooking it in a pot and eating it with the soup. If you want to make delicious wontons, the key lies in the filling. Of course, there are many fillings, which can be made into vegetable and meat fillings, seafood fillings, etc. Let's learn how to make delicious wonton fillings.

Northern practice

Filling: Buy fresh vegetables, such as celery, cabbage, etc. Celery needs stems, and cabbage needs stalks. A scallion, big enough. Fresh meat, beef, mutton, or pork is fine. However, the ratio of fat to lean pork should be 3:7. The ratio of vegetables to meat is also 3:7. Only this way it will taste good. The meat and vegetables should be finely chopped, and stirred in one direction until all the fat is turned into filaments. As for the ingredients, most of them are of your own choice, such as chicken essence, sesame oil, oyster sauce, five-spice powder, salt, etc. in appropriate amounts. 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, it is 1 jin of skin and half a jin of filling. Of course, if the quality is good, you can increase the amount of filling appropriately. However, 6 to 7 taels is enough. The most convenient way to wrap it is to put the filling in the middle, roll it twice, then fold the two wings toward the middle, and place them upside down and neatly. It is usually placed in the freezer and saved for eating in the morning. Generally, one and a half kilograms of wontons can fill a layer, about 40 pieces. Be sure to put a plastic sheet underneath to prevent it from sticking. Soup: Generally, simple soup is best for breakfast. People with a big appetite can eat 15, and for most people 8 to 10 are enough. Boil in boiling water for about 3 to 5 minutes. Add the soup ingredients now and add more soup. Use a few small pieces of seaweed and about 10 dried shrimps for a large bowl. The authentic method is to season it with a trace amount of white pepper and a small amount of salt. You can add a drop of sesame oil, a drop of oyster sauce, or you can leave it alone. If you like vegetables, you can add a little green leaves, but not too much. There is no bone broth, so chicken stock is 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 (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. 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. 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".

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