Pork, shrimp, vegetables, green onions and ginger make up the most basic choice of filling. Large wontons with vegetables and meat and small wontons with fresh meat used to be the basic options in Shanghai snack bars.

Guangdong wontons Jiangnan region, wontons and soup associated as if fish and water. Chicken soup, meat and bone broth is the soup base of choice. But ordinary stores are just in the boiling water with seasonings and seaweed and so on. Other common soup ingredients include shredded egg skin, shredded squash, dried shredded vegetables, shrimp skin, quail eggs and scallions.

Guangdong region often add wontons to the noodles and soup to become wonton noodles. There are also those who only eat wontons. The wonton soup is made with pork bone, dried earth fish and shrimp skin.

In Hong Kong, there are some restaurants that fry the wontons in hot oil until they are golden and crispy, known as "deep-fried wontons", which is also popular in foreign countries.

The flatbreads of Fujian's northern Fujian region are usually made with a clear broth made from large pork bones, with no other ingredients added. The soup is seasoned with wine and monosodium glutamate (MSG) and sprinkled with chopped green onions before serving. It is often eaten with dry noodles, but it is less common to mix the two together.1 Wonton Skin Preparation

Wonton Skin Dough is made by adding cool water and a little alkali to a dough, and then dividing the whole piece of pasta into smaller pieces no larger than two inches square with dry flour and rolling it out as far as possible, but to a certain extent, it will not be able to roll it out any thinner. If you use cornstarch instead of flour, you can roll out the dough to the desired thickness and cut it into 6cm square pieces.

When mixing the noodles, it is better to put an egg in it, and the noodles should not be too soft, but thinner than the rolled noodles. Rolling to the right time to the rolling pin out of it, with a knife to cut the surface into 8 centimeters wide and then dust the crust, a line Luo good, with a knife and then cut on it. Before drawing the rolling pin, you should sprinkle more dry flour on the surface to prevent sticking.

2 Wonton Filling Because the wonton skin is thin, it is not suitable for wrapping large particles of ingredients, so most of the ingredients need to be chopped; but for the sake of aesthetics, the shrimp is usually only peeled, not chopped. In addition to chopping, another method is "smashing", which is often used in flatbreads. However, the most common method is to use a mechanical grinder.

Steps are as follows:

1, in each pound of meat mixture add an egg, salt, chicken essence, soy sauce, sugar and mix well;

2, take an onion with a pulverizer to break, and the meat mixture;

3, a large piece of ginger, a handful of green onions, three or four tablespoons of shrimp or shrimp skin with a pulverizer into a minced, put on a plate to spread out the pan, put in a pot with the right amount of oil to 180 degrees, poured into the plate, and then poured into the plate, and then poured into the pan, and then poured into the plate. 180 degrees, pour into the dish, mix well with chopsticks, slightly cooled, and the meat mixture can be mixed well.

Tips:

You can also add chicken, beef, cabbage, celery, leeks, diced mushrooms (soaked in water), shrimp (not too bad), etc., to make up a variety of special wonton filling.

Wonton wrapping

1, Yuanbao shape

Step 1: Meat filling on a small wonton skin.

Step 2: Fold along the diagonal to form a triangle.

Step 3: Dab some water on one of the corners.

Step 4: Fold the other corner up to form a coppa shape.

Step 5: Pull the ends neatly so that the filling bulges in the center, forming a Yuanbao shape with the ends sticking up.

2. Pillow Buns

Step 1: Place the filling in the center of a large thick wonton wrapper.

Step 2: Fold the opposite corners over each other.

Step 3: Fold up the left side with a little water.

Step 4: Dab a little water on the right side and fold it over.

Step 5: Let the closure face down and put it upside down (the width can be adjusted to a rectangle or square by yourself).

3. Umbrella Shape

Step 1: Spread a layer of the meat mixture with a spatula on a thin large wonton skin.

Step 2: Use your fingertips to gather the sides all around.

Step 3: Fold up the left side with a little water.

Step 4: Pinch again with your tiger's mouth to seal.

Step 5: Reverse snap to form the two finished umbrella-style ravioli.