The wrapping method varies from place to place. You can buy wonton skins sold in the market. Generally, it is 1 kg of skin and half a kg of stuffing. Of course, if the quality is excellent, the amount of stuffing can be appropriately increased. However, 6-7 is enough. The most convenient way to wrap is to put the stuffing in the middle, roll it into two rolls, then fold the wings in the middle and put them upside down neatly. Usually put it in the refrigerator and save it for eating in the morning. Generally, a pound and a half of wonton just fills a layer, about 40. Be sure to put a plastic sheet under it to prevent it from sticking to the bottom.
Wonton (Chinese pinyin: hún tún or hú n tun soft; Cantonese: w? n3 t? N 1, which is homophonic with "wonton"; Shandong dialect: hú n dü n; English name: wonton) is one of the traditional pasta of Han nationality in China. It is filled with thin leather bags, which are usually cooked and eaten with soup. Originated in northern China.
If you compare wonton to jiaozi, the skin of wonton is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm; Dumpling skin is round, about 7 cm in diameter.
Wonton is thin and transparent after cooking. So the difference in thickness is that the same amount of wonton and jiaozi are scalded with boiling water, and it takes less time to cook wonton; In the process of cooking jiaozi, you need to add cold water three times, and you can only cook it after the so-called' three sinks and three floats'.
Wonton heavy soup, jiaozi heavy dip.
2. Illustrate how to package wonton soup.
1, take a wonton skin and lay it flat on the palm of your hand, and use chopsticks to take a proper amount of meat stuffing and put it in the middle of the wonton skin slightly below.
2. Roll one side of wonton skin to about 1/2 wonton skin.
3. roll it in again and roll it to 3/4 of the wonton skin.
4. Overlap the two corners of the wonton skin and pinch them tightly.
Extended data
Tips for cooking wonton:
1. Choose jiaozi powder with high gluten and add a little alkaline flour to make the wonton skin smoother.
2. Dry the dough, and the wrapped wonton will be more beautiful.
3. If you make meat stuffing, the ratio of fat to thin is 3:7 or 4:6, so it won't be too firewood to eat. You can also replace pork with fish, shrimp and chicken.
4. When cooking wonton, wait for water to boil the pot, and then wait for wonton to float. Wonton skin is thin, so you can't cook it for too long, otherwise it will rot easily.
3. How to illustrate the top ten classic wonton methods?
Methods/steps
1
The first wrapping method of wonton: lotus wonton.
2
Wonton package method 2: Hong Kong-style wonton.
three
Wonton wrapping method 3: Yuanbao Wonton.
four
Wonton wrapping method type 4: straw hat wonton.
five
The fifth wrapping method of wonton: Wenzhou wonton.
six
The sixth wrapping method of wonton: Sichuan wonton soup.
seven
Wonton package method 7: goldfish wonton.
eight
The eighth method of wonton wrapping: the northern version of Yuanbao wonton.
nine
The ninth wrapping method of wonton: crepe wonton.
10
Wonton bag type 10: angel wonton.
4. Explain how to package wonton.
Wonton is a pasta snack, both in the north and the south, but the name of Wonton is somewhat "chaotic". For example, Sichuan wonton, Guangdong wonton, Fujian flat meat flat food, Beijing Shanghai wonton. Wonton can be used as both a snack and a dish, and it is the most common and popular snack for the public.
Wonton is mainly made of dough and meat stuffing, supplemented by salt, pepper noodles, monosodium glutamate, soy sauce, lard, sesame oil, chopped green onion and broth. Due to the different fillings, soups, eating methods and seasonings, there are different varieties of boiled wonton, fried wonton, three fresh wonton, shrimp wonton, Wonton Noodles and so on. And it's thin and stuffed.
According to the different wrapping methods and shapes, wonton is usually divided into four types, namely: official hat type, pillow wrapping type, umbrella cover type and hand-written type.
(a) official hat type:
Step 1: Put the stuffing in the middle of the thin wonton skin.
Step 2: Fold it into a triangle along the diagonal.
Step 3: Rub a little water on both ends of the dough.
Step 4: Pick it up by hand, fold it and press it tightly.
Step 5: Fold only one end, and the other end is still triangular.
(2) pillow bag type:
Step 1: Put the stuffing in the middle of the thick wonton skin.
Step 2: Fold diagonally.
Step 3: put a little water on the left and fold it.
Step 4: put a little water on the right.
Step 5: Make the seal face down and the inverted button face up (the width can be adjusted to be rectangular or square).
(3) Umbrella cover type:
Step 1: spread the meat stuffing on the thin wonton skin with a scraper.
Step 2: Gather the edges with your fingertips.
Step 3: put a little water on the left and fold it.
Step 4: Tighten the seal with a tiger's mouth.
Step 5: reverse molding, that is, two finished products of umbrella cover wonton.
(4) handwritten:
Step 1: put the meat stuffing on the skin of the small wonton.
Step 2: Fold it into a triangle along the diagonal.
Step 3: Dip some water in a corner.
Step 4: Fold the other corner into hand-made paper.
Step 5: Pull the two ends neatly, so that the middle of the filling bulges to form an ingot shape with inclined two ends.