The noodles used to make wonton wrappers must be hard enough, soft noodles make dumplings hard, and wonton wrappers need to be rolled out with a hard dough similar to noodles, and they must be cooked a lot. If you eat it at home, it is not recommended to add starch to the noodles, as it will easily overcook the wontons. The wontons sold outside put a lot of starch in them because they have been prepared for a long time and piled up to avoid sticking, and the home-made wontons are stewed with larger fillings than the ones outside, so this kind of inelastic leather bag is not suitable. Roll the dough into a large round piece less than one millimeter thin, cut it several times horizontally and parallelly, each strip is about six centimeters, and then cut each strip into a number of trapezoidal wonton wrappers.

Put the flour into the noodle pot, make a well in the middle, dissolve 550 grams of alkali in water and pour it in. Add the egg white and knead it into snowflake noodles. Knead it again after 20 minutes, and then Machine roll on top (2 times for double layer and 3 times for single layer. When rolling in single layer, sprinkle dry rice flour to prevent sticking). After the dough is rolled, spread it out on the board, fold it into several layers, and cut it into 9 cm square wonton wrappers with a knife.

/p>

Accessories:

(1) 1/2 tablespoon of wine, 1/2 teaspoon of salt, a little pepper, 1 tablespoon of sesame oil

(2) Stock 1 bowl, a little salt

Method:

1 Soak the prunes in water until softened, take them out, wash them with clean water, drain them, chop them into pieces and set aside.

2 Chop the pork filling finely, mix in the seasoning (1) and chopped prunes, and mix together to make the filling.

3 Wrap a little filling into each wonton wrapper, pinch it into official hat-style wontons, then put it in boiling water and cook until it floats.

4 Mix the seasoning (2) thoroughly and put it in a bowl, then add the cooked wontons, and finally sprinkle in the washed and chopped coriander and chopped green onion. Serve.

Scallops and fresh meat wontons

Ingredients: 2 scallops, 150g pork filling, 150g thin large wonton wrappers, 10 bean sprouts

Accessories:

(1) 1/2 tablespoon of wine, 1/2 teaspoon of salt, a little pepper

(2) 1 bowl of stock, a little salt

Method :

1 Wash the scallops, cover with water, steam them first, then tear them into shreds, cut into fine pieces and set aside.

2 Chop the pork filling finely, stir in the seasoning (1) and dry beets and mix thoroughly to form the filling.

3 Wrap a little filling into each wonton wrapper, pinch it into official hat-style wontons, then put it in boiling water and cook until it floats.

4 Put the bean sprouts into the broth and bring to a boil, add salt to taste and put it into a bowl, then add the cooked wontons and serve.

Three fresh wontons

Ingredients: 80g fish, 80g shrimp, 80g pork filling, 240g thin large wonton wrappers, 1 coriander, 1 green onion

Accessories:

(1) 1 teaspoon of wine, a little pepper, 1/2 teaspoon of sesame oil, 1/2 egg white, 1/2 teaspoon of starch

< p>(2) 1 bowl of soup stock, a little salt

Method:

1 Chop the fish into small pieces; remove the mud intestines from the shrimps, chop finely and set aside.

2 Chop the minced fish, shrimp paste and pork filling into fine pieces, then add seasoning (1) to make the filling.

3 Wrap a little filling into each wonton wrapper, pinch it into official hat-style wontons, then put it in boiling water and cook until it floats.

4 Mix the seasoning (2) thoroughly and put it in a bowl, then add the cooked wontons, and finally sprinkle in the washed and chopped coriander and chopped green onion. Serve.

Chicken fillet and mushroom wontons

Ingredients: 4 chicken fillets, 150g mushrooms, 150g thin large wonton wrappers, 2 rapeseeds, 1 coriander

< p>Accessories:

(1) 1/2 egg white, 1 teaspoon salt, a little pepper, 1/2 teaspoon sesame oil

(2) 1 bowl of stock, a little salt< /p>

Method:

1 Chop the chicken tenders finely with a knife, add seasoning (1) and mix well; blanch the mushrooms in salt water, take them out, rinse them with water, chop them into pieces, and add Mix the minced chicken thoroughly.

2 Wrap a little filling into each wonton wrapper, pinch it into official hat-style wontons, put it in boiling water and cook until it floats.

3 Cut the rapeseed into pieces, blanch them, cool them, add seasonings (2) and bring to a boil. Put it into a bowl, then add the cooked wontons and sprinkle with washed and chopped coriander. become.

Cabbage and fresh meat wontons

Ingredients: 3 slices of Chinese cabbage, 150 grams of pork filling, 150 grams of thick wonton wrappers, 1 coriander, 1 green onion

< p>Accessories:

(1) 1/2 teaspoon of salt, 1/2 tablespoon of sesame oil, 1/2 teaspoon of starch

(2) 1 bowl of stock, a little salt, sesame oil A few

Methods:

1 Wash the Chinese cabbage, blanch it first, then cool it, chop it into small pieces, and then squeeze out the water.

2 Chop the pork filling finely, add the seasoning (1) to the chopped Chinese cabbage and mix thoroughly to form a filling.

3 Wrap a little filling into each wonton wrapper, shape into long pillow-shaped wontons, and cook in boiling water until they float.

4 Put the seasoning (2) in a bowl, add the cooked wontons, then sprinkle in the washed and chopped coriander and chopped green onion and serve.

Mandarin fish wonton

Ingredients: 1 piece of mandarin fish meat (about 400 grams), 1 celery, 1 green onion, 150 grams of thick large wonton wrappers

Accessories:

(1) 1 tablespoon of wine, 1/2 egg white, 1 teaspoon of salt, a little pepper, 1/2 teaspoon of starch

(2) 1 bowl of stock , a little salt, a little pepper

Method

1 Wash the mandarin fish meat, remove the skin and debone it, take out the fish meat and chop it into pieces, then add the seasoning (1) and mix well to form a filling .

2 Wrap a little filling into each wonton wrapper, fold into rectangular pillow-shaped wontons, put in boiling water and cook until they float.

3 Mix the seasoning (2) thoroughly and put it in a bowl, then add the cooked wontons, then add the washed and chopped celery and green onion and serve.

Fresh meat and egg yolk wontons

Ingredients: 240 grams of pork filling, 3 salted eggs, 150 grams of thick large wonton wrappers, 1 coriander

Accessories:

(1) 1/2 tablespoon of wine, 1/2 teaspoon of salt, 1 tablespoon of green onion and ginger water

(2) 1 bowl of stock, a little salt, a little pepper< /p>

Method:

1 Chop the pork filling finely, add the seasoning (1) and mix well to form a filling; remove the egg white from the salted egg, dice the egg yolk and mix it into the filling. .

2 Wrap a little filling into each wonton wrapper, fold into pillow-style wontons, put in boiling water and cook until they float.

3 Put the seasoning (2) in a bowl, add the cooked wontons, then add the washed and chopped coriander and serve.

Leeks and fresh meat wontons

Ingredients: 150g pork filling, 75g leeks, 150g thick large wonton wrappers, 1 coriander

Accessories: < /p>

(1) 1/2 teaspoon of salt, 1/2 tablespoon of sesame oil

(2) 1 bowl of stock, a little salt

Method:

1 Wash and chop the leeks; chop the pork stuffing into fine pieces, add the leeks and seasoning (1) and mix thoroughly to form a filling.

2 Wrap a little filling into each wonton wrapper, shape into long pillow-shaped wontons, put them in boiling water and cook until they float.

3 Put the seasoning (2) in a bowl, add the cooked wontons, then add washed and chopped coriander and serve.

For large wonton wrappers, place the meat filling in the middle. Dip your index finger in water to draw a circle on the outside of the wrapper. Then fold the lower edge of the wrapper upward so that the two semicircles overlap. Use two index fingers to make a circle. Press and sweep along the water marks on it to make it adhere. Then glue the two folded bottom corners of the wrapper under the meat filling (you can dip a little water in one corner, and press the other corner on top to pinch it tightly), so that the wontons are stood up.

Large wonton wrappers are generally in the shape of an equilateral trapezoid, with the short side facing itself.

To make a small wonton wrapper, hold the wrapper with your left hand, take a chopstick or a wide ice cream stick with your right hand and dip some meat filling into it, scrape it into the middle of the wrapper, and then pinch it tightly.

To be delicious, you need to add a shrimp to each large wonton (use live river shrimp, remove the shrimp yourself, marinate it with a little salt and pepper, remove the remaining shrimp head, shrimp The shell can be boiled in water and taken out. The water is used to make wonton soup. Add salt, pepper, sand-free seaweed, MSG, good mustard cubes, oil, and chopped green onions).