Do the wontons have to be filled with pork? I don't eat pork, can anyone recommend other fillings for wontons?

Pork, shrimp, vegetables, green onions, and ginger constitute the most basic filling choices. Large vegetable and meat wontons and fresh meat small wontons were once the basic options in Shanghai snack bars.

In the Guangdong Wonton Jiangnan region, the relationship between wontons and soup is like fish and water. Chicken soup and meat bone soup are the best choices for soup base. However, most stores only add seasonings and seaweed to boiling water. Common soup ingredients include shredded egg skin, shredded mustard, dried shrimps, quail eggs, and chopped green onion.

In Guangdong, wontons are often added to noodles and soups to make wonton noodles. There are also those who only eat wontons. Wonton soup is made with pork bones, dried fish and shrimp skin.

In Hong Kong, some restaurants fry wontons in hot oil until golden and crispy, which is called "fried wontons". This method is also popular in foreign countries.

The flat food in northern Fujian generally only uses clear soup made from large pork bones as the soup base, and does not add any other ingredients. Season with cooking wine and MSG and sprinkle with chopped green onion before eating. Bianshi is often eaten with dry noodles, but mixing the two together is less common. 1 How to make wonton wrapper

Mix wonton wrapper flour with cold water and a little alkali to form a dough. Divide the whole dough into small pieces no more than two inches square, add dry flour, and roll it out as much as possible, but it will be soft to a certain extent. It can no longer be rolled out thinly. At this time, use corn starch instead of flour, roll it out to the desired thickness, roll it into a thin crust, and cut it into 6cm square slices.

When kneading the noodles, it is best to put an egg in it. The noodles should not be too soft and should be thinner than when rolling out the noodles. When the noodles are rolled to a suitable position, take out the rolling pin and cut the noodles into 8 pieces with a knife. Spread out the dough once it is 1/2 centimeters wide, lay it out one by one, and then cut it with a knife. Sprinkle more dry flour on the surface before rolling out the rolling pin to prevent sticking.

2 When making wonton stuffing, the wonton skin is thin and not suitable for wrapping large ingredients, so most of the ingredients need to be chopped; however, for aesthetic reasons, shrimps are usually only peeled and not chopped. . In addition to chopping, another manual method is "smashing", which is often used for flat food. But the most common way is to use mechanical grinding.

The steps are as follows:

1. Add an egg to each pound of meat filling, appropriate amount of salt, chicken essence, soy sauce and sugar and mix well;

2 , take an onion and crush it with a grinder, mix it with the meat filling;

3. Beat a large piece of ginger, a handful of green onions, three or four tablespoons of dried shrimps or dried shrimps with a grinder, and put it in Spread it on a plate, put an appropriate amount of oil in the pot and heat it to 180 degrees, pour it into the plate, mix it evenly with chopsticks, let it cool slightly, and mix it with the meat filling.

Tips:

You can also add: minced chicken, minced beef, cabbage, celery, leeks, diced mushrooms (soaked in water), diced shrimps (not too spicy) Rotten), etc., to form various special wonton fillings.

How to wrap wontons

1. Ingot shape

Step 1: Place the meat filling on the small wonton wrappers.

Step 2: Fold diagonally into a triangle.

Step 3: Dip some water in one corner.

Step 4: Fold the other corner up into a hand shape.

Step 5: Pull the two ends neatly so that the filling bulges in the middle, forming a Yuanbao shape with raised ends.

2. Pillow shape

Step 1: Place the filling in the middle of the thick large wonton wrapper.

Step 2: Fold the diagonal corners in half.

Step 3: Apply a little water to the left side and fold it up.

Step 4: Apply a little water on the right side as well.