Wonton is mainly made of dough and meat stuffing, supplemented by salt, pepper noodles, monosodium glutamate, soy sauce, lard, sesame oil, chopped green onion and soup stock. Due to the differences in stuffing, soup material, eating method and seasoning, there are different varieties such as boiled wonton, fried wonton, three fresh wonton, shrimp wonton, wonton noodles, etc., and it also has thin skin and more stuffing.
According to the different wrapping methods and shapes, wonton is usually divided into four types, namely: official hat type, pillow wrapping type, umbrella cover type and hand-copying type.
(a) official hat type:
Step 1: Put the stuffing in the middle of the thin wonton skin.
Step 2: Fold into triangles along diagonal lines.
Step 3: Wipe a little water on both ends of the dough.
Step 4: Pick it up by hand, fold it and press it tightly.
Step 5: Fold only one end, and the other end is still triangular and upright.
(2) Pillow bag type:
Step 1: Put the stuffing in the middle of the thick wonton skin.
Step 2: The diagonal corners are folded in half.
Step 3: put a little water on the left and fold it up.
Step 4: Put a little water on the right side.
Step 5: Let the seal face down and the reverse buckle face up (the width can be adjusted to be rectangular or square).
(3) Umbrella cover type:
Step 1: Spread the meat stuffing on the thin wonton skin with a scraper.
Step 2: Gather the edges with your fingertips.
Step 3: put a little water on the left and fold it up.
Step 4: Tighten the seal with the tiger's mouth.
Step 5: reverse buckle forming, that is, two finished products of umbrella-cover wonton.
(4) hand-copying:
Step 1: put the meat stuffing on the skin of the small wonton.
Step 2: Fold it into a triangle along the diagonal.
Step 3: Dip some water in one corner.
Step 4: Fold the other corner into a handsheet.
Step 5: Pull both ends neatly so that the stuffing bulges in the middle, forming an ingot shape with both ends tilted.