How to make pork and corn wontons

When we were young, our mother was around and we thought cooking was easy. When we grew up and went out on our own, we found that cooking was really difficult. But eating out for a long time is really unhealthy. So, for yourself and your family, you should acquire cooking skills. Now let me teach you how to make pork and corn wontons.

1. Buy the pork filling and add minced ginger. Chop until sticky.

2.121 Remove the leaves of the celery, wash it, blanch it and soak it in cold water. Dice the scallions, cut the corn kernels from the fruit corn, and chop the celery. .

3.212 Add salt, white pepper, Huadiao wine, water, light soy sauce, chicken essence and sugar. Slowly add clean water and stir in one direction with chopsticks.

4.1 One egg weighs about 50 grams, add water to make up to 100 grams, 2 grams of salt, and mix well. Add flour and stir with chopsticks until it becomes floc-like. The dough needs to be a bit harder, but since you’re not the one exerting any effort, you don’t have to worry about getting tired! Knead it into dough, no need to knead, just form it into a ball. Put it in a plastic bag and sugar for half an hour. .

5.2 Pour it into the pork filling and stir well.

6. Start the noodle press, first gear. The dough is too hard, so it’s difficult to form a ball. It’s okay, just do it little by little.

7. Stack them up slowly to form a whole pancake. Fold the pressed dough into a double layer, put it in again, and press it repeatedly (this way the noodles will be chewy, have a good taste, and will not break easily). If the dough is soft, apply flour in the middle. If the dough is too hard, you can spray water with a spray bottle. Adjust in moderation! Until the dough is pressed until it is very smooth, has no cracks on the edges and corners, and has moderate hardness. .

8.1 Spread dry starch on the last pressed dough, fold it up, fold it in half, and cut it. Fold it in the middle into a triangle, cut it into squares, and continue cutting in sequence, and the wonton wrapper is ready. .

9.2 This is the final rolled dough. Then adjust to gear 3 and press once; adjust to gear 6 and press once. (The electric one only has 6 gears and is not thin enough).

10. Spread dry starch on the last pressed dough sheet, fold it up, fold it in half, and cut it. .

11. Fold it into three parts so that the filling can be wrapped inside. Dip your index finger in water and pinch the two heads.

12. Knead.

13. Make a cross cut on the top of the tomato with a knife, blanch it in boiling water for half a minute, and then remove the skin. Cut into small dices. Heat the pan, pour in oil, add shallots and sauté until fragrant, then add diced tomatoes and stir-fry.

14. When the tomatoes are soft, pour in enough water.

15. When the water boils, put the wontons in and stir with a spatula to prevent them from sticking to the pan.

16. Cook until all the wontons float up and are done. Add salt, chicken essence, sesame oil and sprinkle with chopped coriander.

Today I’m introducing to you the pork and corn wontons that I have treasured for many years. I hope it will be welcomed and liked by you. If you are interested, please follow my method to try making it.