Generally, half a pound of meat (250g) is enough to wrap a pound of wonton wrappers (that is, 500g).
?When adjusting the meat filling, it is best to put some onion and ginger water, but not too much. A little meat filling and half a small bowl of water is enough. Add it in three times, and stir the meat filling while pouring the water. This kind of meat filling is
delicious.
Wonton is a Chinese delicacy. The Chinese Pinyin is hún tún or hún tun softly; Cantonese: w?n3 t?n1, which sounds the same as "wonton"; Shandongese: hún dùn; English name: Wonton, Huntun) is originated from northern China.
A traditional folk noodle dish, the meat filling is wrapped in thin dough and cooked in a pot. It is usually served with soup.
Pork, shrimp, vegetables, green onions, and ginger make up the most basic filling choices.
Large vegetable and meat wontons and fresh meat small wontons were once the basic options in Shanghai snack bars.
Wuxi Three Fresh Wontons, which originated from Dongting, Wuxi, are filled with fresh pork, Kaiyang, and pickled mustard.
Changzhou Three Fresh Wontons are stuffed with fresh pork, shrimp and herring meat.
The combination of pork, aquatic products, dry goods and pickles also inspired future filling innovations.
It is made from Guangdong fat, lean pork, fresh shrimps, minced earth fish, egg yolks and seasonings.
How to make wontons: Wrapping methods vary from place to place. Just buy wonton wrappers sold in the market, usually 1 catty of skin and half a catty of filling.
Of course, if the quality is good, you can increase the filling amount appropriately.
However, 6 to 7 taels is enough. The most convenient way to wrap it is to put the stuffing in the center, roll it into two rolls, then fold the two wings in the middle, and put them upside down to put them neatly.
Usually put it in the quick-frozen layer of the refrigerator and save it for breakfast.
Generally, one and a half kilograms of wontons will fill one layer, about 40 of them.
Be sure to put a plastic sheet underneath to prevent sticking to the bottom.