Ancient China people thought it was a sealed steamed stuffed bun with no seven holes, so it was called "chaos". According to China's word formation rules, it was later called "Wonton". At this time, wonton is no different from jiaozi.
There has been no obvious change in jiaozi for thousands of years, but wonton has developed in the south and has an independent style. Since the Tang Dynasty, the names of wonton and jiaozi have been formally distinguished.
Characteristics of wonton
1. Compare wonton and jiaozi.
The wonton skin 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.
2. The cooked wonton skin is thin and transparent. Therefore, the difference between the thickness is that the same amount of wonton and jiaozi are cooked in boiling water, and it takes less time to cook wonton; In the process of cooking jiaozi, you need to add cold water for three times, and you can only cook jiaozi after the so-called' three sinks and three floats'.
3, wonton heavy soup, and jiaozi heavy dip.
The address of each place
Beijing and Shanghai: North China and other places are often called wonton.
Guangdong: It's called wonton because of its different accents. The British name "Wonton" originally came from Cantonese.
Fujian: commonly known as flat food, there are also a few people who call it flat meat, and the meat stuffing is usually beaten with a mallet.
Sichuan: commonly known as wonton, Sichuanese are spicy, and there is a famous dish called "Red Oil Wonton".
Hubei: commonly known as wonton, some people also call it jiaozi.
Jiangxi: commonly known as clear soup.
Japanese: from the north of China, it is called "Wantan" along its sound; Write "clouds" or "wonton".
Taiwan Province Province: It is called flat food in southern Fujian. Around 1949, immigrants from all over China brought the name of their hometown to Taiwan Province Province, so in Taiwan Province Province they usually say wonton, wonton, flat food or wonton.
Common filler
Pork, shrimp, vegetables, onions and ginger are the most basic fillings. Wonton with vegetarian meat and wonton with fresh meat were once the basic choices of Shanghai snack bars.
Wuxi Sanxian wonton originated in Dongting, Wuxi, and is made of fresh pork, Kaiyang and mustard tuber. Changzhou Sanxian wonton is filled with fresh pork, shrimp and herring. The combination of pork, aquatic products, dry goods and pickles also inspired the future stuffing innovation.
Since 1990, there have been several chain wonton shops in Shanghai, which are also engaged in in in-house food and take-away business. In the menu, all kinds of pickles, vegetarian dishes and dry goods from north to south are input into the stuffing, and the varieties of wonton stuffing are greatly enriched and upgraded. For example, fresh combinations such as barbecued pork with lotus root, bacon yam, bacon, mushroom, Dutch bean, egg yolk crispy duck, cantaloupe, whitebait egg yolk, stinky fish, oyster mushroom and pine nut millet have appeared one after another. Beef, snail meat, chicken, various fish and other aquatic products, fresh vegetables and fruits, various bean products, etc. Can be the choice of fresh goods. In the dry goods, you can also plug Kaiyang, scallops, mushrooms, sausages, salted fish, bacon and plum vegetables. Among pickles, mustard tuber, kohlrabi and dried radish are especially popular.
Common soup
In Jiangnan area, the relationship between wonton and soup is like fish and water. Chicken soup and meat and bone soup are the best choices for soup base. But ordinary shops only add seasonings and seaweed to boiling water. Common soups include shredded egg skin, shredded mustard tuber, dried silk, shrimp skin, quail eggs and chopped green onion.
Filling method
Because wonton skin is thin, it is not suitable for wrapping large particles of ingredients, so the ingredients need to be chopped; However, for aesthetic reasons, shrimps are usually shelled and not chopped. In addition to chopping, another technique is "smashing", which is often used for flat food. But the most common method is to use mechanical grinding.
Ordinary appearance
Round; circular
cylindroid
Semicircular (similar to jiaozi)
Rectangular (folded in half on opposite sides)
Triangle (diagonally folded)
Shared species
Fresh meat wonton: Chopping pork and onion, stirring, wrapping with wonton skin and cooking are the most basic methods.
Shrimp wonton: Guangdong is rich in seafood, and shrimp and pork are often used as materials.
Shrimp wonton: made of chopped shrimp and pork.
Wonton with vegetable meat: shredded pork in Qingjiang cuisine, usually large in size, also known as "Wonton with vegetable meat".
Red oil wonton: Fresh meat wonton is usually served with spicy sauce, which is a unique dish in Sichuan.
Wonton noodles: Wonton, noodles and soup are all cooked. (See: Wonton Noodles)
Fried wonton: fried.
Snacks: small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton skin and fried.
Cross-cultural echo
Tortellini/Tortelloni in Italian pasta is very similar to wonton in southern China in shape and wrapping way, except for the different dough formula, the difference is mainly in the stuffing. Italy's "wonton" fillings are also rich and varied, and the common combinations are cheese, tomato, ham, bacon and spinach. Wonton in spaghetti is closer to folded jiaozi or Wenzhou wonton in the way of packaging, and the stuffing combination is not much different from Tortellini/Tortelloni. (See: it:Ravioli it:Tortellini) There is also pelmyen, which is widely eaten by all ethnic groups in Siberia, Russian Federation, and it has a great relationship with wonton food in China and Central Asia. In particular, pelmyen's black pepper must be imported from western China. Jiaozi of Russian, Ukrainian and other nationalities is called Valenich or Pi Rozic, which is very similar to jiaozi in China. In South Korea and Turkic-speaking or Iranian-speaking countries, foods such as "fried dumplings" or fried jiaozi in China, or "steamed bread" and "glutinous rice balls" are called steamed bread, steamed bread, steamed bread and jiaozi. This is undoubtedly a noun with the same origin as Chinese "steamed bread". -Old Devil Intensive Training
The process of making wonton can be divided into: making, stuffing, stuffing, soup pot and taking out the pot. Now introduce them one by one as follows:
1. Making skin: select good flour, add a small amount and appropriate amount of water, fully knead it, and then roll it out. Be sure to use dry starch in the process, and sprinkle dry starch while rolling. It is best to aim the skin at the light and see the fuzzy filaments. After that, cut the skin into 5 cm square slices.
2. Filling: Pork belly can be chopped mechanically or with a knife, then add ginger, chopped green onion, sugar, salt, monosodium glutamate and soy sauce and stir well. It tastes salty and fresh.
3. Stuffing: Hold the skin in the left hand, pick the stuffing into the skin in the left hand with pointed chopsticks in the right hand, and bend the middle finger of the left hand downward. After the stuffing is wrapped, the index finger, ring finger and thumb are bent at the same time, and the four corners of the leather are pinched into a quadrangular diamond. Pay attention to pinch the leather as much as possible, so that the four corners are suspended and pinched. Don't spread the stuffing flat in the palm of your left hand and then pinch it together. In jargon, it's called "minced wonton".
4. Soup pot: On the water pot, bring to a boil, pour raw wonton into the pot, stir the wonton along the edge of the pot with a spoon, then cover it and simmer for a while until the wonton floats on the water, use less cold water and simmer for a while.
5, out of the pot: put soy sauce, monosodium glutamate, seaweed, shrimp skin, chopped green onion and so on. Put it in a soup bowl, then put the fish 15~20 wonton in the bowl with a claw fence, and serve.