For a large wonton skin, put the meat stuffing in the middle, draw a circle on the stuffing skin with your forefinger dipped in clear water, then fold the lower edge of the skin upward to make two semicircles overlap, sweep it along the water trail with two forefinger to make it stick, and then stick the two corners of the folded bottom edge of the skin under the meat stuffing (one corner can be dipped in water and the other corner can be pressed on it to pinch it tightly), so that the wonton will stand up.

The skin of big wonton is generally equilateral trapezoid, and the short side faces itself.

Small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly.

To be delicious, you need to add a shrimp to each big wonton (use live river shrimp, make your own shrimp, marinate it with a little salt and pepper, and take out the remaining shrimp head and shell after boiling water, which can be used to make wonton soup, salt, pepper, laver without sand, monosodium glutamate, diced mustard tuber, oil and chopped green onion).

Chaxiang wonton

Ingredients: 500g flour, 250g water, 2kg pork and 3g jasmine tea.

Seasoning: salt 12g, monosodium glutamate 7g, chicken essence 5g and raw flour 30g.

Methods: 1. Add water and alkali to flour to form dough, roll it into thin skin and cut it into 6CM square pieces. 2. Slice the pork with a knife, add salt, monosodium glutamate, chicken essence and water and mix well. Finally, add raw flour and stir well. 3. Wrap the meat stuffing in wonton one by one. 4, boil hot water in the pot, put the wrapped wonton in, then add salt, monosodium glutamate, chicken essence and other seasonings, then add lotus leaves, remove them and put them in a bowl.

Gourmet experience: In the past, most of our favorite wonton was seaweed and shrimp skin sesame oil soup. This time, the soup was changed to jasmine tea, which is absolutely different from others. It should be noted that the raw materials of wonton, whether it is pork or seafood, must be fresh, otherwise the stale taste and the unique fragrance of jasmine tea are absolutely inappropriate.

This operation is actually very easy and the taste is absolutely authentic. So I suggest that even if you plan to cook a bag of quick-frozen wonton hastily to solve the problem of food and clothing, you should use the trick brought by jasmine tea, because the soup with tea fragrance really can't bear to give up.

Shaxian wonton

1。 Water and flour (or alkali) are rolled into thin skin and sliced;

2。 Wrap a little stuffing (mostly vegetarian), cook or steam it, and fry it for consumption.

There are five differences between Shaxian wonton and other places:

First, the skin is thin and stuffed, and one catty of flour can generally process 400-500 skins.

Second, both the skin and the stuffing are added with alkali. After adding alkali, the skin is not easy to rancid and taste, while the stuffing is not easy to deteriorate with alkali, which can also increase the water consumption of meat stuffing and make the meat stuffing crisp and tender.

Third, the stuffing meat is pure lean meat from fresh pig hind feet, which is beaten with a mallet until it is eroded and stirred with salt water. Beating with a mallet will not destroy the cell wall of pork, but enlarge the distance between cells and increase the water consumption. It is sticky and tender and delicious.

Four, wonton with broth, monosodium glutamate, soy sauce, sesame oil, vinegar, pepper, chopped green onion and other condiments, refreshing and delicious.

Fifth, the packaging methods are different. Shaxian wonton is minced meat, so when wrapping it, one hand holds the skin blank, and the other hand picks the stuffing into the skin blank and lifts it to facilitate extrusion. It's fast, the cooked meat is full, and it floats on the soup, which is really beautiful.

Wonton with vegetable meat stuffing

Ingredients: mushrooms, fresh pork stuffing

1, washing and dicing Lentinus edodes, auricularia auricula and carrot; Chopped onions and ginger

2. Add onion, Jiang Mo, salt, chicken essence, pepper, soy sauce, cooking wine and sesame oil to the meat stuffing, and stir well for later use.

3, from the oil pan, when the oil is 60% hot, add onion and ginger until fragrant, add mushrooms, fungus and diced carrots, add salt and chicken essence to taste, and turn off the heat after a little frying.

4. Mix the meat stuffing and the fried stuffing evenly, and you can wrap the wonton.

Cai Bai xian rou wonton

Ingredients: 3 Chinese cabbages, pork stuffing 150g, thick wonton skin 150g, coriander 1, onion 1.

Accessories:

(1) salt 1/2 teaspoons, sesame oil 1/2 teaspoons and starch 1/2 teaspoons.

(2) 1 bowl of broth, a little salt, a little sesame oil.

Exercise:

1 Wash Chinese cabbage, blanch it first, then pour it with water, chop it up, and then drain it.

2 Chop the pork stuffing, add the seasoning (1) into the chopped Chinese cabbage and mix well to make stuffing.

Put a little stuffing in each wonton bag, knead it into pillow-shaped wonton, and then cook it in boiling water until it floats.

4 seasoning (2) put it in a bowl, put the cooked wonton in, and sprinkle with washed and chopped parsley and chopped green onion.

Leek and fresh meat wonton

Ingredients: pork stuffing 150g, leek 75g, thick wonton skin 150g, coriander 1.

Accessories:

(1) 1/2 teaspoons salt and 1/2 tablespoons sesame oil.

(2) 1 bowl of high soup with a little salt.

Exercise:

1 Wash and chop leek; Chop pork stuffing, add leek and seasoning (1) and mix well to make stuffing.

Put a little stuffing in each wonton bag, knead it into pillow-shaped wonton, and cook it in boiling water until it floats.

3 seasoning (2) put it in a bowl, put the cooked wonton in it, and then add the washed and chopped parsley.

Xian rou pi Dan wonton

Raw materials:

Pork stuffing, preserved eggs

Accessories:

Jiang Shui is served with yellow wine, salt and onion.

Exercise:

Chop pork stuffing, add seasoning and mix well to make stuffing; Peel the preserved egg, take the yolk, crush it (with skin protein, preferably without it), and then mix in the stuffing.

Ingredients: half a catty of lean meat (not frozen meat, the fresher the better),

1 The meat is not cut, but beaten with a stick, preferably a flat and thick wooden stick. Use a rolling pin at home. Be careful with your hands. Half a catty of meat is beaten in three portions, each for about five minutes, which is almost the same as meat sauce.

Adding salt monosodium glutamate to the meat sauce will make the meat sauce taste very different and slippery.

Mei Caixian rou wonton

Ingredients: Shaoxing preserved plum 1/2 packets, pork stuffing 225g, thin wonton skin 300g, coriander 1, onion 1.

Accessories:

(1) wine 1/2 tbsp, salt 1/2 tbsp, a little pepper, sesame oil 1 tbsp.

(2) 1 bowl of high soup with a little salt.

Exercise:

Soak 1 dried plum in water until it becomes soft, take it out, wash it with clear water, drain the water, and chop it for later use.

2 Chop the pork stuffing, add seasoning (1) and chopped dried prunes, and mix well to make stuffing.

3 put a little stuffing in each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.

4 Seasoning (2) Mix well and put in a bowl, then add the cooked wonton, and finally sprinkle with washed and chopped parsley and chopped green onion.

Gan Bei xian rou wonton

Ingredients: 2 scallops, pork stuffing 150g, wonton skin 150g, bean sprouts 10g.

Accessories:

(1) wine 1/2 tablespoons, salt 1/2 tablespoons, a little pepper.

(2) 1 bowl of high soup with a little salt.

Exercise:

Scallops are washed with 1, blanched and steamed, and then shredded and sliced for later use.

2 Chop the pork stuffing, add seasoning (1) and dried Bess and mix well to make stuffing.

3 put a little stuffing in each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.

4 Cook the bean sprouts in the stock, add salt to taste, put them in a bowl, and then add the cooked wonton.

Sam sun wonton

Ingredients: fish 80g, shrimp 80g, pork stuffing 80g, wonton skin 240g, coriander 1, onion 1.

Accessories:

(1) wine 1 teaspoon, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons, egg white 1/2 teaspoons and starch 1/2 teaspoons.

(2) 1 bowl of high soup with a little salt.

Exercise:

1 surimi; Drain the shrimps and chop them for later use.

Chop minced fish, shrimp paste and pork stuffing, and then add seasoning (1) to make stuffing.

3 put a little stuffing in each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats.

4 Seasoning (2) Mix well and put in a bowl, then add the cooked wonton, and finally sprinkle with washed and chopped parsley and chopped green onion.

Chicken fillet and mushroom wonton

Raw materials: 4 pieces of chicken fillet, mushroom 150g, thin wonton skin 150g, 2 rape seeds, and coriander 1.

Accessories:

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

(2) 1 bowl of high soup with a little salt.

Exercise:

Chop 1 chicken fillet with a knife, add seasoning (1) and mix well; Blanch the mushrooms with salt water, take them out, rinse them with water, chop them up, and mix well with minced chicken.

2 put a little stuffing in each wonton bag, knead it into official hat wonton, and cook it in boiling water until it floats.

3. Cut the rape into sections, blanch it, shower it, add seasoning (2), boil it, put it in a bowl, add the cooked wonton, and sprinkle with the cleaned and chopped coriander powder.

Cai Bai xian rou wonton

Ingredients: 3 Chinese cabbages, pork stuffing 150g, thick wonton skin 150g, coriander 1, onion 1.

Accessories:

(1) salt 1/2 teaspoons, sesame oil 1/2 teaspoons and starch 1/2 teaspoons.

(2) 1 bowl of broth, a little salt, a little sesame oil.

Exercise:

1 Wash Chinese cabbage, blanch it first, then pour it with water, chop it up, and then drain it.

2 Chop the pork stuffing, add the seasoning (1) into the chopped Chinese cabbage and mix well to make stuffing.

Put a little stuffing in each wonton bag, knead it into pillow-shaped wonton, and then cook it in boiling water until it floats.

4 Seasoning (2) Put it in a bowl, add the cooked wonton, and sprinkle with chopped parsley and chopped green onion.

Gui fish wonton

Ingredients: mandarin fish 1 slice (about 400g), celery 1 root, onion 1 root, wonton thick skin 150g.

Accessories:

(1) 1 tablespoon wine, 1/2 egg whites, 1 teaspoon salt, a little pepper and 1/2 teaspoons starch.

(2) 1 bowl of broth, a little salt, a little pepper.

working methods

1 cinnamon fish is washed, peeled and boned, the fish is taken out and chopped, and then seasoning (1) is added and mixed well to form stuffing.

Put a little stuffing in each wonton bag, fold it into a rectangular pillow-shaped wonton, and boil it in boiling water until it floats.

3 Seasoning (2) Mix well and put in a bowl, then add the cooked wonton, and then add the washed and chopped celery and chopped green onion.

Fresh meat yolk wonton

Ingredients: 240g pork stuffing, 3 salted eggs, thick wonton skin 150g, coriander 1.

Accessories:

Wine 1/2 tbsp, salt 1/2 tsp, onion Jiang Shui 1 tbsp.

(2) 1 bowl of broth, a little salt, a little pepper.

Exercise:

Chop 1 pork stuffing, add seasoning (1) and mix well to form stuffing; After the salted egg is deproteinized, the yolk is diced and mixed with the stuffing.

Put a little stuffing in each wonton bag, fold it into pillow-wrapped wonton, and cook it in boiling water until it floats.

3 seasoning (2) put it in a bowl, put the cooked wonton in it, and then add the washed and chopped coriander powder.

Leek and fresh meat wonton

Ingredients: pork stuffing 150g, leek 75g, thick wonton skin 150g, coriander 1.

Accessories:

(1) 1/2 teaspoons salt and 1/2 tablespoons sesame oil.

(2) 1 bowl of high soup with a little salt.

Exercise:

1 Wash and chop leek; Chop pork stuffing, add leek and seasoning (1) and mix well to make stuffing.

Put a little stuffing in each wonton bag, knead it into pillow-shaped wonton, and cook it in boiling water until it floats.

3 seasoning (2) put it in a bowl, put the cooked wonton in it, and then add the washed and chopped parsley.

The trick of creating chaos

1, stuffing: the meat stuffing should be stirred in one direction, so that the meat stuffing is delicious;

2. Cook wonton: Do you know how to cook wonton? That is, add wonton after the water is boiled, and add a bowl of cold water when the water is boiled again, so that the cooked wonton is delicious;

3. Sheng Wonton: Sheng Wonton, will it? Be sure to fire the wonton. If the fire is turned off, the wonton is soaked in the pot and sticky, not so sticky.

Hot and sour wonton

Ingredients: 500g minced pork, one egg, 8g salt, 3g sugar, 3g monosodium glutamate, dried shrimp 15g onion 10g ginger 10g wonton skin.

Other ingredients: 200 grams of pea seedlings, 20 ml of balsamic vinegar, 0/5 ml of soy sauce/kloc, 3 grams of sugar, 3 grams of cooked lard, 3 grams of white pepper and an appropriate amount of oil pepper.

Exercise:

1. Soak the dried shrimps in warm water in advance, leave the water to soak the dried shrimps for later use, and then cut the dried shrimps, onions and ginger into powders with uniform size;

2. Then add minced onion and ginger and dried shrimps into the pork stuffing, add salt, eggs, sugar and monosodium glutamate, stir well, and beat the mixed meat stuffing with chopsticks in the same direction;

3. Then, take a piece of wonton skin, put an appropriate amount of meat stuffing at 1/3 of the wonton skin, roll it up as shown in the figure, and glue both ends tightly.

4. After the water in the soup pot is boiled, put the washed pea seedlings in it and blanch them for a few seconds, then drain them and take them out. At the same time, spices such as balsamic vinegar, soy sauce, sugar, white pepper and cooked pork are added to the bowl to make the sauce of hot and sour wonton;

5. After the water in the soup pot is boiled again, add the wonton and stir it evenly with a colander to prevent the bottom from sticking and keep it on medium heat. After the soup is boiled, pour about 100ml of cold water, continue to boil, and then pour cold water. After adding cold water for at least 2-3 times, the wonton skin becomes transparent and soft, and it can be taken out of the pot. Drain the water a little, put it into the hot and sour juice, and pour in the right amount of oil pepper according to your taste.

Tips:

This is the most common and delicious wonton. The method is simple. Follow the chart step by step. You can also make a bowl of hot and sour appetizing wonton for your family and friends on weekends.

If you can't accept the sour and spicy taste, after the wonton is cooked, put it in a bowl, add a proper amount of side dishes (rape, seaweed, dried seaweed), add broth, and add a little seasoning, which will be delicious.

It is suggested to add cooked lard to sour soup, which is the essence of this bowl of wonton! Don't worry about getting fat. As long as you use it in moderation and distribute the heat you get every day reasonably, there is no burden on this little oil!

Pea seedlings are common in the south, but they may not be easy to buy in the north. We can use scalded rapeseed and other vegetables instead.

As mentioned earlier, wonton skin, like dumpling skin, can be bought in the kitchen, which sells flour and noodles. Just tell the shopkeeper how much we want to pack. It's very convenient. However, there are differences in the shape of wonton skin between the north and the south, and the south is trapezoidal. When wrapping, the meat stuffing is placed on the narrower side, and the cooking time and taste are not much different.

Jingwei wonton

Making material

Ingredients: wheat flour (600g), pork (fat and thin) (250g), pig tibia (300g).

Accessories: dried shrimps (35g), coriander (15g), winter vegetables (10g) and laver (5g).

Seasoning: green onion (15g), ginger (3g), salt (10g), soy sauce (75g), pepper (3g) and sesame oil (15g).

manufacturing process

1. Wash onion and ginger and cut into pieces for later use; Wash pork (skinless pork) and chop it into fine mud; Wash coriander and cut into small pieces; Wash laver and tear it into small pieces for later use.

2. Put the minced pork into a pot, add a proper amount of water, and stir until it becomes thick. Add soy sauce and refined salt, and stir well. Add chopped green onion, Jiang Mo and sesame oil, and stir well to get the stuffing.

3. Put flour (preferably Fuqiang powder) into a basin, add a little salt, pour in a proper amount of water, and make dough. Knead the dough by hand until it is smooth, and cover it with a wet cloth for about 20 minutes.

4. Wash the pig bones, put them into the pot, pour in clear water, boil them with high fire, skim off the floating foam, and cook them with low fire for about 1.5 hours, which is the wonton soup.

5. Roll the baked dough into thin slices with a rolling pin, with a thickness of about 0. 1cm, cut into triangles with a side length of about 1cm or trapezoid with a bottom edge of 1cm, which is the wonton skin, and wrap the stuffing in the wonton skin to make the wonton blank with the center circle pointed at both ends.

6. Put soy sauce, shrimp skin, laver and winter vegetables into a bowl.

7. Cook raw wonton in a soup pot. When the soup is cooked again, the wonton floats, which means it is cooked. First scoop out some hot soup and put it in a bowl with seasoning, then add a proper amount of wonton, sprinkle with coriander and pepper, and serve.

Emerald wonton

Making material

Ingredients: wheat flour (600g), pork (fat and thin) (300g) and spinach (600g).

Accessories: pea seedlings (50g)

Seasoning: green onion (15g), ginger (3g), salt (8g), sugar (6g), soy sauce (75g) and cooking wine (6g).

manufacturing process

1. Spinach is selectively washed, chopped, rolled with double gauze and squeezed out; Wash pork and chop it into paste; Peel onion and ginger, wash and cut into powder for later use.

2. Put the minced pork into a pot, add a proper amount of water, and stir until it becomes thick. Add soy sauce and refined salt, and stir well. Add chopped green onion, Jiang Mo and sesame oil, and stir well to get the stuffing.

3. Put the flour into the basin, choose a small nest in the middle, pour in spinach juice, knead the dough thoroughly, and simmer for a while; Roll it into a large thin skin with a rolling pin, then cut it into wonton skins about 7 cm long and 6 cm wide, and wrap the fillings in the wonton skins one by one, and it becomes sapphire wonton.

4. Cook raw wonton in a boiling chicken soup pot. When the soup is boiled again, the wonton floats and is cooked. First scoop out some hot soup and put it in a bowl with seasoning, then add a proper amount of wonton, sprinkle with parsley, and serve.

Yuanbao wonton

Materials:

Self-raising flour, pork belly, leek or cabbage leaves, winter vegetables, laver, shrimp skin, coriander, chopped green onion, Jiang Mo, sesame oil, monosodium glutamate and raw vinegar.

Exercise:

1. The processing of noodles and the making of meat stuffing are the same as above. ,

2. Add chopped leeks or cabbage leaves to the meat stuffing.

3. The wrapping method of wonton is different from that of jiaozi: the two sides are folded in half, and the two corners can be rubbed together horizontally without pleating.

4. Cook the wrapped wonton in a pot and cover it.

5. When cooking, prepare winter vegetables, laver and shrimp skin in a bowl, and add soy sauce, vinegar, sesame oil and coriander.

6. After boiling, put a spoonful of soup in a seasoning bowl, soak laver and shrimp skin.

7. Point the water in the pot once and open the lid to cook. Just cook the wonton again. Take it out and put it in a seasoning bowl.

note:

1. Authentic Yuanbao wonton is cooked with chicken soup or bone soup, and clear soup can also be used at home.

Winter dish is a kind of dish pickled with cabbage, which is a specialty of Beijing and is generally sold in major supermarkets.

Making method of Huzhou wonton

filling

Remove tendons, skins and bones from meat, chop into coarse grains, add bamboo shoots, Shaoxing wine, sesame oil, sugar and salt, and mix well to make stuffing;

Packaging system

Flour and dough are made into 1O0 wonton skins, which are discharged into the meat one by one and wrapped into wonton with protruding belly and slightly rectangular corners. Bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags, bags.

cook

There are two methods: frying and boiling.

Method for making fried wonton

Boil the wonton until it is half cooked, then spread it for half a day to dry the skin moisture, and then discharge the wonton into the container with the abdomen facing up every 10; When frying, first heat the pan, add vegetable oil, then add wonton, 60 at a time, most of them stick to the pan, fry until both sides are yellow, pour out the remaining oil, sprinkle with L soy sauce, and take out the pan in golden color. Sprinkle chopped green onion when serving. You can dip it in rice vinegar, soy sauce, hot sauce, etc. Which tastes better.

Method for making wonton

Fresh soup

Boil the meat and bones in a pot with high fire, then simmer them into clear soup, add homemade soy sauce and lard, and put them in a bowl for later use.

Boiled wonton

Put the wonton in a boiling water pot, push the water with a spoon to keep it spinning to prevent it from sticking to the pot, cook it until it floats to the surface, add a proper amount of cold water to prevent it from breaking when the water boils, and pick it up when the soft stuffing is cooked.

Are you satisfied with the above answers?