Wonton is mainly made of dough and meat stuffing, supplemented by salt, pepper noodles, monosodium glutamate, soy sauce, melted 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, fried wonton, three fresh wonton, shrimp wonton and wonton noodles, and there are also thin-skinned fillings.
According to the different wrapping methods and shapes, wonton is usually divided into four types, namely: official hat type, pillow-wrapped type, umbrella-covered type and hand-copied type.
(1) official hat style:
Step 1: Put the stuffing in the middle of the thin wonton skin.
step 2: fold it into a triangle along the diagonal.
step 3: put a little water on both ends of the dough.
step 4: pick it up by hand, fold it and press it tightly.
step 5: only one end is folded, and the other end is still triangular.
(2) Pillow-wrapped style:
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: put the seal down and the reverse buckle 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: pinch the seal with the tiger's mouth again.
step 5: reverse buckle forming, that is, two kinds of finished products of umbrella-type wonton
(4) hand-copying type:
step 1: putting the meat stuffing on the skin of 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 hand.
step 5: pull the two ends neatly so that the filling bulges in the middle, forming an ingot shape with both ends tilted.