Wonton is usually made when it is floating. If it's frozen wonton, boil the water and put it in the pot. When the water boils again, add some cold water after one or two minutes, and continue to cook for 4-6 minutes after boiling again.
Steps of taking wonton out of the pot: enlarge half a pot of water and bring it to a boil. Put the quick-frozen or fresh wonton in boiling water, put it gently, and don't throw it away, in case the boiling water spills and burns. After the wonton is put into the pot, gently push it with a spoon to prevent it from sticking to the bottom and sticking to each other.
It is best to keep pushing until the water rolls again. When the water in the pot boils again and the wonton floats, pour a little cold water into the pot with a small bowl, roll it to the level and continue cooking.
When the water is boiled again, all the wonton floats, turn down the heat and cook for 1 min. I like to eat dried wonton, just serve it with fresh soy sauce. If you eat it later, you'd better mix it with sesame oil, otherwise it will stick together.
Matters needing attention in making quick-frozen wonton
If boiled in cold water, the small wonton will be stewed if cooked for too long. Because the wonton skin is not as thick as the dumpling skin, it will swell when cooked for a long time and is not delicious. If boiled in boiling water, the skin of the small wonton will bulge one by one, and if it continues, it will cause the skin to break and the stuffing will be exposed, which looks neither good nor delicious.
Therefore, it is best to use warm water for wonton and boil a pot of water in the pot. When the river has just started to emit heat but not yet boiled, you can cook the small wonton until the water has just started to boil, and then pour in cold water once, so as to avoid the small wonton from sticking to the pot and preventing the skin from breaking, and then you can take it out when the skin of the small wonton is more completely transparent.
When you cook wonton, you can add a small amount of edible salt or white rice vinegar to the water, which can also avoid the "exposed depression" of small wonton. The cooked small wonton is not only not easy to break, but also flawless, very beautiful, very tender and very delicious.