1, first mix flour and cold water in the ratio of 5:1. Beginners may not be able to master it well, so make less. If there is more water, the noodles will be thin and it is not easy to roll well, so add more noodles. If there are more noodles, add some water. If there is less water, the noodles will be too hard and the taste will not be smooth. If you like, you can also beat an egg into it, just add less water. It's over. Rub it hard.

2, quickly chop the meat, it needs to be fast, so that the original flavor of the gravy will not be lost.

3, there is meat, you must add ginger! Chop Jiang Ye into pieces. Mixing ginger juice with meat will make the meat tender but not firewood, and dilute the fishy smell of the meat; Friends who don't like ginger can rest assured that the choking smell of ginger will be covered up by the smell of meat at the same time.

4. Stir quickly until you feel that the meat stuffing is elastic. If you ignore it, it will be hard.

5. Spread more flour on the panel and roll out the dough.

6. When the size of the panel can't fit, fold the dough, spread a thick layer of powder between the two layers, and continue to roll out. Until it can't be put down, fold it and spread it with thick flour until it is very thin and I feel satisfied.

7. After rolling it thin enough, cut it with a knife as shown in the figure, which is about 8~ 10cm wide. According to personal preference, it is about 10cm wide for those who like big wonton and narrower for those who like small wonton.

8. Stack the cut strips neatly together, and then cut diagonal lines as shown in the figure. So the wonton skin is ready.

9. The reason why the leek is placed behind is because there is salt in the meat stuffing. If the leek is added immediately, the dish will wither and the soup will come out, and the stuffing will be thin and difficult to wrap. Cut the picked and washed leeks into powder.

10, add leek into the freshly mixed meat stuffing, add appropriate amount of chicken essence and sesame oil, and stir well. The stuffing is OK, too. Although it is raw, it smells delicious.

1 1, open a piece of wonton skin, put the narrow side on it, and point the wide side at yourself, and wipe the stuffing on the middle and upper parts.

12. Fold inward from the narrow side.

13, folded twice.

14, pinch the two sides of the narrow end (that is, the thicker part is folded) and pinch the two sides together. Squeeze it tightly ~ ~ ~ or it will be exposed when you cook.

15. Light half a pot of water. When the water boils, put in wonton and wait for the water to boil. On the other side, start making soup.

16, hot wonton, have a taste, it's really delicious.