The tutorial for making wontons is as follows:
Materials/tools: pork forelegs, scallions, ginger, peppercorns, water, soy sauce, sugar, oyster sauce, chicken essence, salt, white pepper, sesame oil, 250 grams of high-gluten flour, 1 egg (about 45 grams), 80 grams of warm water, half a gram of cooking soda, corn starch, scallions, lard, zizyphus.
1, in advance with green onion, ginger, pepper, and then add some hot water, soak a green onion ginger pepper water to cool and set aside.
2, pork front leg meat cleaned and cut into small pieces, then chopped, into a large bowl; then to the minced meat add a spoonful of soy sauce, sugar, oyster sauce and a small half a spoonful of chicken essence, and mix well.
3, the onion, ginger and pepper water in turn added to the minced meat, each time you add a full mix to the minced meat to the water is completely absorbed, and then add the next; until a small bowl of onion, ginger and pepper water are added to the minced meat in the last state of fine, popping state; and then add the right amount of salt, pepper to go to the fishy, mix well and then add a little sesame oil, mix well again, and then the minced meat on one side to stand by.
4, a large bowl to prepare half a kilogram of high-gluten flour, beat an egg (45 grams or so), stirred with about 80 grams of warm water and noodles. Add the water to the flour in small quantities, stirring as you add the water; then mix a small half gram of cooking soda with water, add it to the flour and knead well, at this point you get a dry dough; then cover with plastic wrap and let the dough relax for 5 minutes, and then knead with your hands until the dough is smooth.
5: Sprinkle a good amount of cornstarch on the counter, which can well prevent the skin from sticking; then use a rolling pin to press the dough out, press it into a rectangle, and then roll it up, pushing and rolling as you go, rolling the skin bigger and longer; roll it out and then continue to roll it out at a different angle until the skin is noticeably bigger.
6. Use a rolling pin to roll up the skin, then fold the skin over, then use the rolling pin to press it slightly to spread the skin and roll out the thicker parts again; then roll up the skin again, and when it's done, pull out the rolling pin so that the skin forms a barrel shape.
7. Use the rolling pin to press and hair the skin on both sides, and roll out the thicker parts of the edges of the skin again.
8, on the surface of the skin sprinkled with a little corn starch to prevent sticking, and then fold the skin, cut into wonton skins size; spread out and cut into pieces, the skin as thin as paper wonton skins are ready.
9, in the skin on the seasoned meat filling, along the pinch (you can according to their own preferences, how you want to wrap how to wrap), a small wonton is ready.
10, the pot with water to boil, the packaged wontons into the pot, the water boiled and then point two water, wontons floating, and the skin becomes transparent is cooked.
11, add a little green onion, lard, soy sauce, chicken broth, salt and a little seaweed in the bowl, and then scooped into the appropriate amount of wonton soup, soup is ready; the best cooked wontons into a bowl, delicious that is complete.