Wontons are also called wontons

Wrapping wontons:

Put the meat filling in the middle of a large wonton wrapper, and dip your index finger in water to draw on the outer wrapper of the filling Make a circle, and then fold the lower edge of the leather upwards so that the two semicircles overlap. Use two index fingers to press and sweep along the water marks on the top to make it adhere. Then fold the two corners of the folded bottom edge of the leather over the meat filling. Glue the bottom (one corner can be dipped in a little water, and the other corner is pressed on top and pinched) so that the wontons stand 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, grab 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.

The method of making wonton stuffing is the same as that of dumplings

Pork stuffing

Ingredients: 500g pork belly, lotus white 1000g minced ginger, 15g minced green onion 30g refined salt 15g pepper 5g cooking wine 25g MSG 15g sesame oil 25g refined oil 25g

Preparation method:

1 Peel and wash the pork, cut into fine pieces ; Wash lotus whites, cut into fine pieces, and mix well with refined oil.

2 Mix the pork cubes with minced ginger, minced green onion, refined salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.

Note:

1 The ratio of fat to lean meat in pork is 4:6.

2 Lotus white cannot be added directly to the pork cubes. It must be mixed with oil first and then added.

3 If you choose Chinese cabbage as the ingredient, you must first pickle the Chinese cabbage and squeeze out some of the water before adding it.

Mutton stuffing

Ingredients: 500g mutton, 250g chives, minced ginger, 50g minced green onion, 50g pepper, 5g eggs, 2 refined salt, 5g pepper, 3g cooking wine, 15g soy sauce, 20 25 grams of sesame oil, 25 grams of peanut oil

Preparation method:

1 Wash and chop the mutton into fine pieces; wash and chop the chives into fine pieces; soak the peppercorns in boiling water to make peppercorn water.

2 Mix the minced mutton with minced ginger, minced green onions, refined salt, pepper, cooking wine, soy sauce, pepper water, and egg liquid, then add sesame oil and peanut oil, mix well, and finally add minced chives and mix well.

Note:

1 Mutton has a strong mutton smell, so pepper water must be added to remove the mutton, and the amount of minced ginger should also be increased.

2 The chive powder should be added last. If leeks are not available, celery and coriander can be used instead.

Beef stuffing

Ingredients: 500g beef, 1000g white radish, 1000g onion, 50g egg, 1 ginger juice, 50g tender meat powder, 5g refined salt, 10g pepper, 5g cooking wine, 15g soy sauce 25g MSG 15g sesame oil 25g refined oil 30g dry starch 50g

Preparation method:

1 Remove the fascia from the beef, wash it, mince it into fine pieces and use tender Mix the meat powder, cooking wine and refined oil and let it sit for about 40 minutes. Add 250 grams of ginger juice and water and stir evenly. Peel and wash the white radish, cut into thick slices, cook in a pot of boiling water, remove and put Chop the vegetable mound into fine pieces with a knife, then wrap it with gauze and squeeze out the water; chop the onion into fine pieces.

2 Add radish cubes and minced onion to the minced beef and mix well, then add refined salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, and egg liquid, mix well, and serve.

Note:

1 There should be no fascia in the beef, and the beef must be minced so that it can absorb more water and make it tender.

2 Meat tenderizer can also be replaced by soda ash, but the amount should not be too much.

In the 3 ingredients, white radish can also be replaced with leeks, celery, etc. If onions are not available, green onions can be used instead.

Fish stuffing

Ingredients: 1 large grass carp or mullet, about 1000g pig fat, 100g leeks, 300g egg white, 2 refined salt, 15g pepper, 5g cooking wine, 25g 15 grams of MSG, 15 grams of chicken essence, 25 grams of sesame oil, 30 grams of refined oil.

Preparation method:

1. Slaughter and clean the grass carp, remove the head and tail, bone spurs and skin, and mince the clean fish meat. Make it into velvet; chop the pig fat into puree; wash the leeks, cut them into fine pieces, add sesame oil and refined oil and mix well.

2 Put the fish head and fish bones into the pot, mix in water, add pepper, cooking wine, and chicken essence, simmer over high heat until the soup is milky white, then filter out the residue to make fish soup.

3 Add the minced fish meat to the fat meat paste and mix well, then add refined salt, monosodium glutamate and egg white and stir, while stirring, add cold fish soup until the stir is strong and the fish soup is added, then mix with the leek cubes Evenly, it's done.

Note:

1 Fish must have bone spurs removed to ensure safety during consumption. It is better to use larger fish or fish with fewer bony bones.

2 The minced fish and fat meat must be minced so that they can absorb more water and the fillings will be tender.

3 Leeks can only be added last.

Three delicacies stuffing

Ingredients: 200g fresh shrimps, 100g steamed sea cucumber, 100g winter bamboo shoots, 150g pork belly, 200g ginger slices, 10g green onion joints, 20g minced ginger, 20g minced green onion. 50g egg white 1 refined salt 10g pepper 3g cooking wine 30g MSG 10g chicken essence 10g sugar 10g sesame oil 25g stock 350g

Preparation method:

1 shrimp Wash and chop into puree, add refined salt and egg white and mix well; put the sea cucumber into the pot, add ginger slices, green onion sections, cooking wine, chicken essence and stock to taste, remove and cut into fine pieces; cut the winter bamboo shoots into fine pieces and add Pour a pinch of water into a pot of boiling water and remove.

2 Peel and wash the pork front meat, mince it into minced meat, add refined salt, pepper, cooking wine, sugar, MSG and appropriate amount of water and stir evenly, then add shrimp paste, water-fried sea cucumber cubes and winter bamboo shoots Mix the grains, minced ginger, minced green onion, and sesame oil, and it's ready.

Note:

1 Shrimp must be fresh; water-cooked sea cucumbers must be fed in advance to prevent astringency; the fat-to-lean ratio of pork sandwich meat is 6:4.

2. Chicken and other seafood can also be used to make the three-fresh stuffing; for example, mushrooms can be substituted for winter bamboo shoots; if pork is not included in the stuffing, pig fat or lard should also be added to increase the content. The moist texture of the filling.

Vegetarian stuffing

Ingredients: 1000g Chinese cabbage, 150g dried shiitake mushrooms, 100g dried tofu, 100g eggs, 4 minced green onions, 50g refined salt, 1g pepper, 5g sugar, 15g MSG 15 50 grams of sesame oil, 150 grams of refined oil

Preparation method:

1 Wash Chinese cabbage, cut into fine pieces, pickle with refined salt, squeeze out the water; ferment mushrooms and tofu in water Cut into fine pieces; crack eggs into a bowl, add refined salt and mix well to form egg liquid.

2 Put the wok on the fire, add refined oil to heat, pour in the egg liquid and fry evenly, remove from the pan and let cool, then chop into pieces, add Chinese cabbage, shiitake mushrooms, and dried tofu. Mix well, then add chopped green onion, refined salt, pepper, sugar, monosodium glutamate, sesame oil, etc., mix well and serve.

Note:

1. Chinese cabbage must be pickled first and then squeezed dry before it can be used for stuffing; if Chinese cabbage is not used, radish, leek, celery, etc. can be used; Dried tofu can be made from tofu skin, fermented yuba, etc.

2 The eggs can also be cooked without frying, that is, mix the egg liquid directly into the filling. In addition, vermicelli, etc. can also be added to the filling.