Current location - Recipe Complete Network - Healthy recipes - A tutorial on wrapping wonton.
A tutorial on wrapping wonton.
The tutorial on wrapping wonton is as follows:

1, add egg white and clear water to flour and knead it into snowflake noodles. After baking for 20 minutes, knead the noodles repeatedly, roll the skin and cut it into 9 cm square wonton skins with a knife.

2, wonton stuffing Take pork leeks as an example, chop the pork stuffing, add chopped leeks and seasonings and mix well.

3. Pillow-wrapped wonton wrapping method: the stuffing is placed in the middle of the wonton skin, diagonally folded in half, with the seal facing down and the reverse buckle facing up.

4, soup preparation, seaweed, shrimp skin, coriander, etc. into the bowl for later use. Cook the cooked chaos, and put the chaos and water into the bowl.

Features of wonton:

If wonton is compared with dumplings, 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; The dumpling skin is round with a diameter of about 7 cm. Wonton skin is thin and transparent after cooking. Therefore, it is different in thickness.

The same amount of wonton and dumplings are boiled in boiling water, and it takes a short time to cook wonton; In the process of cooking dumplings, it is necessary to add cold water for another three times, and after going through the so-called three sinks and three floats, it can be guaranteed to be cooked. Wonton is heavy on soup, while dumplings are heavy on dipping. In Guangdong, wonton noodles are often made by adding noodles and soup. Some people only eat wonton. Wonton soup is made of pork bone, dried fish and shrimp skin.

In Hong Kong, some restaurants fry wonton in hot oil until it is golden and crispy, in order to fry wonton, which is also popular in foreign countries. In Baise City, Baise City, Guangxi, people like to eat sweet food. After wonton was introduced to Baise from Guangdong, it was eaten sweetly.