The process of making wontons can be divided into: making, filling, filling, placing in the soup pot, and removing from the pot. Now introduce them one by one as follows:

1. Leather making: Choose good flour, add a small amount and appropriate amount of water, knead it thoroughly, and then roll it out. During the process, be sure to use dry starch and sprinkle dry starch on it. Roll out. It is better to hold the skin against the light until you can see the fuzzy filament. Then cut the skin into 5 cm square slices.

2. Making stuffing: After the pork belly can be minced mechanically or chopped with a knife, add minced ginger, minced green onion, sugar, salt, monosodium glutamate, soy sauce, and stir evenly. good.

3. Filling: Hold the skin with your left hand, use sharp chopsticks with your right hand to pick the stuffing core into the skin with your left hand, and flex the middle finger of your left hand up and down. After wrapping the stuffing, use your index finger, ring finger, and thumb to flex the four corners of the dough at the same time to form a four-cornered rhombus shape. Pay attention to pinching the leather so that the four corners are in the air. Be careful not to spread the filling flat in the palm of your left hand and pinch it together. In the jargon, this is called pinched skin wontons.

4. Put in the soup pot: Put the water on the pot, bring to a boil, pour the raw wontons into the pot, stir the wontons with a spoon along the edge of the pot to make them rise, then cover the pot and simmer for a while until the wontons are cooked. Float on the water, pour a little cold water, and soak for a while.

5. Take out the pot: put soy sauce, monosodium glutamate, seaweed, shrimp skin, minced green onion, etc. into the soup bowl, pour the soup in the pot into the bowl, and then use a claw fence to fish out 15 to 20 wontons. Place in a bowl and serve.

I found this from a professional website. I don’t think I knead it like that when I make the buns. I put a little stuffing in the middle of the wrapper, then fold the bottom corner up to wrap the stuffing, and pull down both sides to pinch it. A "copy hand" shape will do.