Large wonton skins, put the meat filling in the middle, draw a circle with your index finger dipped in water on the periphery of the skin of the filling, and then fold the bottom edge of the skin upwards so that the two semicircles overlap, and then use your two index fingers along the water stains pressed on the top of the sweep, so that it is bonded, and then folded the skin after the bottom of two corners of the skin underneath the meat filling to be bonded (a corner of the corner can be dipped in a little bit of water, and the other corner of the corner of the pressure on the top of pinch tightly), so that the wontons will stand up.

Large ravioli skins, usually in the shape of an equilateral trapezoid, with the short side facing you.

For small wonton skins, grab the skin with your left hand, and with your right hand, take a chopstick or a wide ice cream stick and dip it into the meat mixture, scrape it into the center of the skin, and then pinch it tightly.

The practice of wonton filling and dumpling filling is the same

Pork filling

Ingredients: 500 grams of pork front clip 1000 grams of lotus white 15 grams of ginger 15 grams of scallion 30 grams of salt 15 grams of pepper 5 grams of wine 25 grams of MSG 15 grams of sesame oil 25 grams of refining oil 25 grams of

Preparation:

1?Pork skinned and washed, cut into fine grains; Lotus white washed, cut into fine powder, and then mixed with refined oil.

2? Pork particles with ginger, green onion, salt, pepper, cooking wine, monosodium glutamate, sesame oil, and then add the lotus white and even into.

Note:

1?Pork fat and lean meat ratio of 4:6.

2?Lotus white can not be added directly to the pork grain, must first be mixed with oil and then added.

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

Lamb filling

Ingredients: 500 grams of net lamb 250 grams of leeks 50 grams of ginger 50 grams of scallions 50 grams of peppercorns 5 grams of eggs 2 salt 5 grams of pepper 3 grams of wine 15 grams of soy sauce 20 grams of sesame oil 25 grams of peanut oil 25 grams of

Preparation:

1?Mutton cleaned and minced; leeks cleaned and chopped; peppercorns soaked with boiled water into peppercorns water.

2?Minced lamb with ginger, green onion, salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, then add sesame oil, peanut oil and mix well, and finally add leeks and evenly into the end.

Note:

1? Mutton stink is heavy, it must be added to the pepper water in order to stink, but also should increase the amount of ginger.

2?Chives should be added last. If there is no leek, can also use celery, parsley instead.

Beef stuffing

Ingredients: 500 grams of beef 1000 grams of carrots 50 grams of onions 50 grams of eggs 50 grams of ginger 50 grams of tenderizer 5 grams of salt 10 grams of pepper 5 grams of wine 15 grams of soy sauce 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil 30 grams of dry starch 50 grams of starch

Preparation:

1?Beef to remove the net tendons and membranes, cleaned, twisted into a fine velvet, with the use of tenderizer, cooking wine, fine wine, refined oil and other ingredients. Tender meat powder, cooking wine, refined oil and mix well, let stand for about 40 minutes, and then add ginger juice and 250 grams of water and mix well; white radish peeled and washed, cut into thick slices, into the boiling water pot cooked and then fish out, put on the pier with a knife chopped into fine particles, and then wrapped in gauze, squeezed out the water; onion finely chopped.

2?Beef mushrooms add radish particles, onion and the end of the mix, and then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, that is, into.

Note:

1?Beef can not have sinew in the beef, and the beef should be twisted fine, in order to eat more water, so that it is tender.

2?Tenderizing powder can also be replaced by baking soda, but the amount should not be too much.

3?Ingredients in the white radish can also be used leeks, celery and other substitutes, such as no onions can be used instead of onions.

Fish stuffing

Ingredients: 1 about 1000 grams of grass carp or fish 100 grams of pork fat leek 300 grams of egg white 2 salt 15 grams of pepper 5 grams of wine 25 grams of MSG 15 grams of chicken 15 grams of sesame oil 25 grams of refined oil 30 grams

Preparation:

1? grass carp slaughtered and treated clean, remove the head and tail, bone spurs and skin, and take the pure Fish meat stranded into mush; pig fat meat chopped into mud; leeks choose to wash, cut into fine grains, add sesame oil, refined oil mix well.

2 will be the head of the fish, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, simmer until the soup color milky white, filtered material residue, that is, into the fish soup.

3. fish puree add fat meat puree and well, then add refined salt, monosodium glutamate, egg whites and stir, while stirring to add cold fish soup, until stirring vigorously and fish soup added, then mix with chives, that is, into.

Note:

1? Fish must be removed from the bone spurs to ensure the safety of consumption. It is best to use larger fish or fish with fewer bones and spines.

2?Fish puree and fat meat puree should be twisted finely, in order to eat more water, the filling will be tender.

3?Chives can only be added last.

Three fresh filling

Ingredients: 200 grams of fresh shrimp, 100 grams of sea cucumber, 150 grams of asparagus, 200 grams of pork 200 grams of ginger 10 grams of scallion 20 grams of ginger 20 grams of scallion 20 grams of minced scallions, 50 grams of egg white, 1 salt 10 grams of pepper, 3 grams of cooking wine 30 grams of seasonal spices, 10 grams of chicken essence 10 grams of sugar 10 grams of sesame oil, 25 grams of broth, 350 grams of

Methods:

1? p> 1?Shrimp cleaned and chopped into mud, add refined salt, egg white and stir well; water sea cucumber into the pot, plus ginger, scallion, wine, chicken essence, broth fed into the flavor, fished out and cut into fine grains; asparagus cut into fine grains, blanch into a pot of boiling water and fished out.

2.pig front meat peeled and cleaned, twisted into a puree, add salt, pepper, cooking wine, sugar, monosodium glutamate and the right amount of water and stir evenly, then add shrimp puree, sea cucumber particles, asparagus particles, ginger, green onion, sesame oil and well, that is.

Note:

1?Shrimp must be fresh; sea cucumber must be fed beforehand to prevent astringency; the fat and lean ratio of pork sandwich meat is 6:4.

2?The three-food filling can also be made with chicken and other seafood; if there is no bamboo shoots can be used instead of mushrooms, etc.; if you don't want to put pork in the filling, you have to add pork fat or lard to add a moist texture to the filling.

Vegetarian stuffing

Ingredients: 1000 grams of Chinese cabbage, 150 grams of mushrooms