Wonton filling to be put in the condiments and practices are as follows:

One, the ingredients ?

Wonton skin suitable amount of Zhang, 250 grams of shrimp ? The first is a small amount of shrimp, and the second is a small amount of pork. Pork 1000 grams, eggs? 3, a spoonful of oil? 10 grams of salt, 10 grams of soy sauce. 10 grams of salt, soy sauce, 10 grams? 20 grams of chopped scallions, 10 grams of ginger.

Two, steps?

1, shrimp cut, shrimp do not chop too much. Pork chopped into a filling standby.

2, chopped green onion and ginger into minced, put into the basin, beat three eggs into it, as follows, ready to mix.

3, put in the appropriate amount of oil, salt, then start mixing. Stir into a puree, the following picture, it means that you can already wrap the filling.

4, packaged wontons with a plate and put in the freezer first frozen, a little hard when then use a sealed box or plastic bag. So as not to freeze when the ball of a mess.

5, a little more than one time, frozen, when you want to cook directly, very convenient.

Wonton and dumplings to compare, wonton skin for the side length of about 6 cm square, or the top side of about 5 cm, the bottom side of the isosceles trapezoidal length of about 7 centimeters; dumplings skin for the diameter of about 7 cm round.

The wonton skin is thinner and transparent when cooked. Therefore, the difference between thin and thick, equal amount of wontons and dumplings into the boiling water to cook, cook wontons in a shorter period of time; cooking dumplings in the process of another need to add three times the cool water, through the so-called 'three sinks and three floats' to ensure that the cooked.