Ingredients for dough:
500g flour, 2g alkaline flour, 180ml water
Making wonton wrappers
Steps for making wonton wrappers:
1. Put the flour and alkali noodles into the basin, mix well, slowly pour the water with one hand, and use chopsticks to stir the flour continuously with the other hand.
2. Knead the flour into a smooth dough, cover it with a layer of plastic wrap and let it rest for 30 minutes.
3. Sprinkle flour on the chopping board, place the risen dough on the chopping board, and roll it out with a rolling pin. Be careful to sprinkle in thin flour from time to time to prevent the dough from sticking to the rolling pin.
4. Roll the dough into a thin and even sheet about 1mm thick, then sprinkle with a little thin flour and spread evenly.
5. Cut the rolled dough into pieces about 8cm wide.
6. Stack the dough sheets together and cut into square wonton wrappers.
Ingredients for meat filling:
500g pork filling, 50g fresh mushrooms, 200g rapeseed, 5g minced ginger, 20ml soy sauce, 5g salt, 5ml sesame oil, one egg
p>
Making Wonton Filling
You can mix the wonton filling according to your taste. Here we only use vegetable and mushroom filling as an example.
1. Wash the rapeseed and blanch it in boiling water for 3 minutes.
2. Take out the blanched rapeseed and let it cool, squeeze out the excess water with your hands and chop it into small pieces.
3. Wash the fresh mushrooms, drain them and cut them into cubes.
4. Put the chopped rapeseed and shiitake mushrooms into the meat filling, beat in an egg, add minced ginger, soy sauce, sesame oil and salt.
5. Use chopsticks or a spoon to beat the filling clockwise until smooth.
One of the wonton wrapping methods: Northern Yuanbao Wonton
1. Take a piece of wonton wrapper and lay it flat in the palm of your hand. Use chopsticks to pick up an appropriate amount of meat filling and place it slightly in the middle of the wonton wrapper. lower position.
2. Roll up one side of the wonton wrapper to about 1/2 of the wonton wrapper.
3. Roll it in again to 3/4 of the wonton wrapper.
4. Overlap the two corners of the wonton wrapper and pinch tightly.
Second Wonton Wrapping Method: Sichuan Style
1. Place a piece of wonton wrapper flat in the palm of your hand, use chopsticks to pick up an appropriate amount of meat filling and place it in the center of the wonton wrapper.
2. Fold the wonton wrapper in half diagonally and pinch the corners tightly.
3. Use your middle finger to press the meat filling.
4. Overlay and pinch the two corners.
The third method of wrapping wontons: Hong Kong style wontons
1. Place a piece of wonton wrapper flat in the palm of your hand, use chopsticks to pick up an appropriate amount of meat filling and place it in the center of the wonton wrapper .
2. Use chopsticks to press the filling down.
3. Use five fingers to pinch the wonton wrapper toward the middle.
4. Use the tiger’s mouth to pinch the sealing area repeatedly.
The fourth method of wrapping wontons: Wenzhou wontons
1. Place a piece of wonton wrapper flat in the palm of your hand, use chopsticks to pick up an appropriate amount of meat filling and place it in the center of the wonton wrapper.
2. Roll the leather inward twice, leaving a narrow edge.
3. Pull the two ends and wrap them in the middle.
4. Pinch the skin tightly.
Wonton wrapping method No. 5: Jiangxi clear soup
1. Take a piece of wonton wrapper and lay it flat in the palm of your hand. Use chopsticks to pick up an appropriate amount of meat filling and place it in the middle corner of the wonton wrapper. location.
2. Fold this corner upward to cover the meat filling and press it with your thumb.
3. Fold the three corners in the order of left-right-top.
4. Pinch the three corners tightly and pull out your thumb.
Wonton wrapping method No. 6: Lotus wontons
1. Take a piece of wonton wrapper and lay it flat in the palm of your hand. Use chopsticks to pick up an appropriate amount of meat filling and place it in the center of the wonton wrapper.
2. Fold the wonton wrapper as shown in the picture.
3. Hold one corner of the wonton wrapper with both hands and move it toward the middle.
4. Overlap and pinch the two corners.
Okay, I’ve given you all the six ways to wrap wontons, and the delicious wontons are also out of the pot. Come and taste them together!
Tips for making wonton wrappers
1. You can use dumpling flour with higher gluten content to make wonton wrappers. Adding a small amount of alkaline flour can make the wonton wrappers smoother, such as You don’t have to let it go if you don’t like it. In order to make the wontons more beautiful when wrapped, the dough needs to be slightly dry. The shape of wonton wrappers is generally divided into two types. In the south, they are mostly square, while in the north, they are generally trapezoidal. The hand-rolled leather will be slightly thicker. If you like thin leather, you can also buy a small household dough press to make the leather, or buy it directly from the market.
2. The best ratio of fat to lean meat is 3:7 or 4:6. If there is too much lean meat, you can add vegetable oil and it will not taste so bad. You can also mix and match the types of meat and vegetables in the wonton filling according to your preferences. Pork can be replaced with fish, shrimp, or chicken, and vegetables can be added or not.
3. When cooking wontons, put the pot under water and wait until the wontons float up. The wonton skin is thin and will easily break when cooked for a long time, so don’t wrap too much meat filling. Wontons are often paired with soup base. You can use stock, or you can directly add various seasonings to the clear soup to prepare the soup base. The ingredients can be shrimp skin, seaweed, mustard, egg skin, etc. Finally, add a few drops of sesame oil and sprinkle a little Chives are very delicious.