Wonton is a delicacy in China, and the Chinese pinyin is Hun Tú n or hún tun softly; Cantonese sounds like "wonton"; Shandong dialect: Hun Dù n; English name: Wonton, Huntun) is a kind of traditional folk pasta which originated in China. It is stuffed with thin leather bags and meat, cooked in a pot, and usually eaten with soup.

Characteristics of wonton

If you compare wonton to jiaozi, 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; Dumpling skin is round, about 7 cm in diameter.

Wonton skin is thin and transparent after cooking. Therefore, the difference between the thickness is that the same amount of wonton and jiaozi are cooked in boiling water, and it takes less time to cook wonton; In the process of cooking jiaozi, you need to add cold water for three times, and you can only cook jiaozi after the so-called' three sinks and three floats'. Wonton is heavy in soup, while jiaozi is heavy in dipping.

Because wonton skin is thin, it is not suitable for wrapping large particles of ingredients, so the ingredients need to be chopped; However, for aesthetic reasons, shrimps are usually shelled and not chopped. In addition to chopping, another technique is "smashing", which is often used for flat food. But the most common method is to use mechanical grinding.