Appellation
Beijing and other places in northern China are usually called wontons.
Sichuan commonly known as copy hand, Sichuan people spicy, there is a famous dish called "red oil copy hand". Pictures of different practices of wontons ("copy hand" means "hold your hand")
Some people in Hubei are also known as dumplings (Wuhan region), bun noodle (other parts of Hubei).
Anhui province in southern Anhui Province called "baggage".
Jiangnan Shanghai, South Jiangsu, Zhejiang and other places in the Wu dialect "wonton" read [?w?nd?n], and the Cantonese pronunciation is quite similar. Shanghai wontons are usually boiled in plain water and served in a broth made from chicken, meat or bone broth, with a drizzle of sesame oil or soy sauce, depending on personal preference. They are also served with a drizzle of sesame oil or soy sauce, depending on preference, and are sometimes wrapped in cilantro or celery.
Jiangxi is commonly known as clear soup, and in some places it is also called bao mian and wonton.
Guangdong, because the word "wonton" is rare, and the knowledge level of the people in the past was limited, so it is commonly written with the same pronunciation of "wonton" (Cantonese), the English "wonton" is derived from the Cantonese language.
The wonton skin is wrapped around a chopped filling. The skin of Cantonese wontons is made of egg and flour, and is cut into squares of about 8cm by 8cm. The filling is made of fat and lean pork, fresh shrimp, minced earth fish, egg yolk and seasoning. Cantonese wontons are usually wrapped quickly, not necessarily folded neatly. The size of the wontons is standardized to be able to swallow one in one mouthful.
Fujian is commonly known as flatbread and flat meat, and the meat filling is usually pounded with a mallet, while the skin is noodle skin.
Jianxian flat meat is crispy, tender, fragrant, sweet, crisp in the mouth, and very different from the taste of northern wontons and flat meat from other places, and the reason for that is in the filling. Jianxian flat meat" production process is mainly characterized by "playing meat", and other places "cut meat" is different. The meat is pure, fresh and tender. Generally take the early morning slaughter of the fresh leg of the pig pure lean meat, shall not be underwater, the production is not noon, the leg meat to remove the fascia, along the meat fibers cut into larger blocks or strips, placed on a wooden pier with a wooden hammer, knocking to master the key skills, that is, the lean meat vertical hit, so that the meat fibers can be retained in the water until the rotten such as sheep, sticky such as paste, and then add the right amount of water baking soda, salt, monosodium glutamate, stirred with chopsticks into a paste. Flatbread skin with flour and a little alkaline water, beaten into thin skin, each cut into a side length of about 7 centimeters square, each flat meat only the size of a cinnamon ball, wrapped into a delicate butterfly shape. Flat meat soup is made by simmering pork bones in a warm fire, putting flat meat into a pot of water to boil, waiting for the flat meat to float, picking it up through a small strainer, putting it into a bowl with soy sauce, fresh lard, monosodium glutamate and other condiments, rushing it into the boiling broth, and sprinkling it with green onions to be eaten. The flavor is crispy, tender, fragrant, sweet, and crisp in the mouth.
Flat meat, commonly known as "wontons" in Guizhou, is boiled in boiling water and then dipped in chili water (chili peppers, soy sauce, garlic, vinegar, sesame oil, soybeans, etc.)
Taiwanese Minnan language is known as flatbread, and immigrants from various parts of China brought their hometown's names to Taiwan around 1949, so the terms wonton, wonton, flatbread, or scalloped pork are all common in Taiwan. There are three famous regions for Taiwan wontons: Wenzhou big wontons in Taipei, Yuli wontons in Hualien (frequented by Chiang Ching-kuo) in the east, and Ligang wontons in Pingtung in the south; they are full of filling, fragrant and delicious, and are now vacuum-packed and marketed in markets all over the world or delivered to homes; they are suitable for boiled soups, deep-fried, and sweet-and-sour dishes. It is said that Ligang wontons were first sold by Zhao Wenfu in Ligang, and the word of mouth was very popular. In the 30th year of the Republic of China (R.O.C.), Zhao Wenfu learned how to make wontons from his fellow townspeople.
Japanese and Cantonese chefs, from Guangdong, China, along the pronunciation of the Guangzhou dialect called "Wantan", written "Yun Tuna".
Types
Wonton: Pork and green onions are minced and stirred, then wrapped in wonton wrappers and cooked.
Shrimp wontons: Guangdong is rich in seafood and often uses shrimp and pork as ingredients. In Hong Kong, stores often sell "big wontons" (large wontons), which are filled with large fresh shrimp.
Shrimp wontons: made with chopped shrimp and pork.
Vegetable wontons: Pork with shredded green vegetables, usually large in size, also known as "vegetable wontons".
Red oil copping hands: Fresh meat wontons are usually served with a spicy oil-based sauce, a specialty of Sichuan.
Fried wontons:Cooked by deep-frying.
Snacks:Small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton skins and deep-fried.
Fillings
Pork, shrimp, vegetables, green onions, and ginger make up the most basic selection of fillings. Large wontons with vegetables and small wontons with fresh meat used to be the basic wonton options in Shanghai snack bars.
The Wuxi Sanshui Wontons, which originated in Dongting, Wuxi, are filled with fresh pork, kaiyang and mustard greens. Changzhou Sanxian Wontons, on the other hand, are filled with fresh pork, shrimp with green fish meat. The combination of pork, aquatic products, dried foods and pickled vegetables also inspired future filling innovations. In Guangdong, fat and lean pork and fresh shrimp are mixed with minced earth fish and egg yolk and seasoning.
Since the 1990s, chains of several large flavorful wonton stores have appeared in Shanghai, serving both dine-in and takeout. In the menu, all kinds of sauces, meat and vegetable seasonal food, and dried food from the north and south have been put into the filling, and the varieties of wonton fillings have been greatly enriched and upgraded, such as lotus root barbecued pork, bacon and yam fresh meat, salted meat fresh meat, three mushrooms fresh meat, holland beans fresh meat, egg yolk and crispy duck, cantaloupe fresh meat, silverfish egg yolk, bedbugs fresh meat, flat mushrooms, shrimp, pine nuts, corn, and other fresh combinations appeared. Beef, conch, chicken, fish, seasonal vegetables and fruits, and soybean products are also available. Among the dried foods, Kaiyang, dried scallops, shiitake mushrooms, sausages, salted fish, salted meat, and pickled mustard greens are also available as fillings. Among pickles, squash, daikonai and dried radish are especially popular.
Making
Northern practice
1. Filling: buy fresh vegetables, can be celery, cabbage and so on. Celery should be stems, white wonton cabbage should be gang. One large onion, large enough. Fresh meat, beef, lamb or pork is fine. However, the pork should be 3:7 fat to lean, and the vegetables should be 3:7 meat to fat, and this is the only way it will taste good. The meat should be finely chopped, as well as the vegetables, and stirred in one direction until you see all the fat change into silk. As for the ingredients, most of them are of your choice, chicken essence, sesame oil, oyster sauce, five-spice powder, salt, etc. in moderation. Do not add water.
2. Wrapping method: different wrapping methods around the world, buy the market to sell wonton skin can be. Generally 1 catty skin half catty filling. Of course, if the quality is too hard to increase the amount of filling. However, 6-7 taels are enough. The most convenient way to wrap the wontons is to put the filling in the center, roll it twice, then fold the two wings to the center and place them upside down. Usually they go to the freezer for the morning. A pound and a half of ravioli will fill one layer, about 40 pieces. Be sure to place a sheet of plastic underneath to prevent the ravioli from sticking to the bottom.
3. Soup: The best way to make breakfast easy. The amount of food can be under 15, the average person under 8-10 enough. Rolling water under, about 3-5 minutes to fish out. Add the soup ingredients now. For a large bowl, use a few small slices of seaweed and about 10 pieces of shrimp. For authentic soup, use a pinch of white pepper and a pinch of salt to taste. You can add a drop of sesame oil, a drop of oyster sauce, or do not add. If you like vegetables, you can add less green leaves, never more. There is no big bone soup, thick chicken soup with chicken essence instead, but breakfast can still be.
Three Fresh Wontons
Created by Master Wang Shaoxing of Changzhou, Jiangsu Province, it is a local specialty of Changzhou. The filling is made of fresh river (lake) shrimp, fresh mackerel and fresh pork leg, and the soup is seasoned with old hen, which is delicious and loved by the public.
Raw material recipe (make 50 bowls):
White flour 2.5 kg salt 25 grams of fresh shrimp 250 grams of fresh mackerel 250 grams of shredded egg skins 500 grams of egg whites 300 grams of fresh eggs 5 green garlic 75 grams of wine 75 grams of net pork 1.75 kg of refined salt 50 grams of monosodium glutamate 50 grams of chicken broth (salty) 10 kg of cooked lard 300 grams of dried rice flour 500 grams (about 75 grams)
This is the first time I have ever made this dish, and it's been a favorite of the public. About 75 grams)
Methods:
1. Put the flour into the noodle jar, the middle of the nest, the alkali with 550 grams of water dissolved and poured into the egg white (such as the summer production, 50 grams of water minus 100 grams of egg white minus), kneaded snowflake noodles, molasses 20 minutes and then repeatedly plunged into kneading, and then the top machine rolling (double 2 times, single layer 3 times.), the top machine rolling (double). In the single-layer rolling, sprinkle dry rice flour to prevent sticking). To be rolled, spread on the panel, folded into several layers, cut into 9 cm square wonton skins with a knife, ****500 sheets.
2. will be pork shanks, mackerel meat, clean, respectively, cut, chopped into rice-like end and shrimp put in the same pot, add eggs, wine, salt, monosodium glutamate (25 grams) and 600 grams of water, stirring evenly into the filling (3.25 kilograms).
3. Put the skin diagonally on the palm of your left hand, pick the filling (6.5 grams), and then roll the corner of the skin forward, wrapped around the filling rolled to half of the skin (triangular), will roll the ends of the hitch, pinched into the "Yuanbao-shaped" raw wontons.
4. Put monosodium glutamate (25 grams), cooked lard, green garlic in 50 bowls. Iron pot with 10 kilograms of water, with a strong fire to boil, the raw wontons cooked in 3 batches, to the boiling slightly add a little water, to be wontons floating, each bowl first rushed into the chicken broth made beforehand 200 grams, and then the wontons fished out of the bowl, then sprinkled with shredded egg skin (10 grams) that is.
Features:The skin is soft and smooth, the filling is fresh and tender, and the soup is clear and flavorful. Because of the use of live fish, shrimp, meat filling, so the name "three fresh wontons".
Cabbage and fresh meat wontons
Wonton ingredients: 3 slices of cabbage, 150 grams of pork filling, 150 grams of thick wonton skin, 1 cilantro, 1 green onion
Accessories: (1) 1/2 teaspoon of salt, 1/2 tablespoon of sesame oil, 1/2 teaspoon of cornstarch
(2) 1 bowl of broth, a pinch of salt, a pinch of sesame oil
Method:
1 cabbage washed, cleaned, and dried.
1 cabbage washed, blanch and then rinse, chopped, and then squeeze out the water.
2 Pork stuffing and then chopped fine, together with the seasoning (1) together with the chopped cabbage into the filling.
3 Wrap each wonton skin with a small amount of filling, pinch into long pillow-shaped wontons, and then put into boiling water to cook until floating.
4 Seasoning (2) put in a bowl, into the cooked wontons, and sprinkle with washed, chopped parsley and chopped green onion into
Chives fresh meat wontons
Ingredients: 150 grams of pork stuffing, 75 grams of chives, 150 grams of thick wonton wrappers, parsley, 1 wontons
Accessories:
(1) 1/2 teaspoon salt, 1/2 tsp. tbsp
(2) 1 bowl of stock, a little salt
Practice:
1 leeks washed, chopped; pork stuffing and then finely chopped, add leeks and seasoning (1) seasoning into the filling.
2 Each wonton skin wrapped into a small amount of filling, pinch the long pillow-shaped wontons, put into boiling water to cook until floating.
3 Seasoning (2) in a bowl, served into the cooked wontons, and add cleaned, chopped cilantro that is ready.
8. Meat mince chop chop chop chop, chopping to hand numbness, add some egg white meat will be much more tender, the beginning of the choice of tender meat, such as chicken thighs on the meat, shrimp, fish and so on. The first side dishes can try squash, such as zucchini, winter melon, cucumber, so easy to chew some. Roll out the skin as thin as possible.
Fresh Meat and Egg Wonton
Raw materials: pork filling, eggs
Accessories: yellow wine, salt, onion and ginger water
Methods: Pork filling chopped finely, add seasonings and mix well into the filling; eggs peeled yolks and crushed (add egg white can be added, it is best to do not add), and then mixed into the filling.
Beijing wontons
Materials
Wheat flour (600 grams) pork (fat and thin) (250 grams) pork shin bone (300 grams)
Supplementary ingredients: shrimp (35 grams) cilantro (15 grams) cabbage (10 grams) seaweed (dry) (5 grams)
Seasoning: green onion (15 grams) ginger (3 grams) salt (10 grams) soy sauce (75 grams). ) soy sauce (75 grams) pepper (3 grams) sesame oil (15 grams)
Making process
1. green onions, ginger are washed and cut into pieces, to be used; the pork (skinless pork) washed, chopped into fine mud; parsley clean, cut into small pieces; seaweed washed, torn into small pieces, standby.
2. Pork puree into the pot, add the right amount of water, mix thoroughly, stir until viscous until, add soy sauce, salt, stir, into the green onion, ginger, sesame oil, mix well, that is, into the filling.
3. Put the flour (the best choice of rich powder) into the basin, add a little salt, pour the right amount of water, and into the dough, kneaded by hand until the dough is moist, covered with a damp cloth molasses for about 20 minutes, standby. Wonton
4. Wash the pig bones, put into the pot, pour water, with a strong fire after boiling, skimming foam, change to a small fire simmering for about 1.5 hours, that is, wonton soup.
5. Molten dough with a rolling pin into a thin sheet of uniform thickness, about 0.1 centimeters thick, cut into a triangle with a side length of about 10 centimeters or a trapezoid with a bottom edge of 10 centimeters, that is, the wonton skin, the filling is wrapped into the skin of the wontons, made of rounded in the middle, the two ends of the wontons of the raw billet pointed.
6. Put soy sauce, shrimp, seaweed and winter vegetables into a bowl. 7. Put the wonton billet into the boiling soup pot to cook, wait for the soup to boil again, wontons floating up, that is cooked, first scoop out some hot soup into the bowl of condiments, and then into the appropriate amount of wontons, sprinkled with cilantro segments, pepper, can be served.
Folding emerald ravioli
Materials
Main ingredient: wheat flour (600g) pork (fat and lean) (300g) spinach (600g)
Accessories: pea shoots (50g)
Seasoning: green onion (15g) ginger (3g) salt (8g) sugar (6g) soy sauce (75g) wine (6g)
Seasoning: green onion (15g) ginger (3g) salt (8g) sugar (6g) soy sauce (75g) wine (6g)< /p>
Making process
1. Spinach clean, chopped, rolled up in double gauze, squeeze spinach juice; pork washed, chopped into puree; green onion, ginger peeled, washed, chopped into mince, standby.
2. Pork puree into the pot, add water, mix thoroughly, stir until viscous until, add soy sauce, salt and stir, put the end of green onion, ginger, sesame oil, mix well, that is, into the filling.
3. Put the flour into the basin, the middle of a small nest, pour spinach juice, and into the dough, kneaded, molasses for a few moments; rolling pin rolled into a large sheet of thin skin, and then cut into long about 7 centimeters, about 6 centimeters wide ravioli skin, ravioli skin wrapped one by one into the filling, made into emerald ravioli billet.
4. the wonton billet into the boiling chicken soup pot to cook, to be soup and then boil, wontons floating up, that has been cooked, first scoop out some hot soup into the bowl of condiments, and then into the appropriate amount of wontons, sprinkle cilantro segments, can be eaten.
Yuanbao Wontons
Open Category: Dining, Food, Diet
Ingredients: self-raising flour, pork, chives or cabbage leaves, winter vegetables, purple cabbage, shrimp, parsley, minced green onion, minced ginger, sesame oil, monosodium glutamate (MSG), soy sauce and vinegar.
Practice:
1. The treatment of the noodles and the preparation of the meat filling are the same as those described earlier.
2. Add chopped chives or cabbage leaves to the meat mixture.
3. Wontons are wrapped differently from dumplings: fold the sides in half and, instead of pinching the folds, pinch the two corners together flat.
4. Wrapped wontons into a pot to cook, cover the pot with a lid.
5. While cooking, prepare the winter vegetables, seaweed and shrimp in a bowl, add soy sauce, vinegar, sesame oil and cilantro.
6. After boiling, ladle a spoonful of soup in the mixing bowl and soak the nori and shrimp.
7. The pot is tapped once and cooked with the lid open. When the pot opens again the wontons are ready, fish them out and put them in the mixing bowl to serve.
Note:
1. Authentic Yuanbao wontons are cooked in chicken broth or bone broth, but home cooking with broth is fine.
2. Winter vegetable is a kind of vegetable pickled with cabbage gangs, which is a specialty of Beijing, and is usually sold in major supermarkets.
Folding Huzhou big wonton method
Making the filling will be removed from the meat tendons, skin, bone, chopped into coarse grains, plus bamboo shoots, wine, sesame oil, sugar, salt, etc., mixed into the filling
Package
Will be made of flour and dough, made of 100 wonton skins, one by one into the filling, wrapped into a protruding belly turn the corner of the slightly oblong wontons. The package should be even, the head should be tight. If the package is loose, it is easy to lose water and flavor when cooking, which affects the quality.
There are two methods of cooking: stir-frying and boiling.
Fried wontons method
Wonton first boiled to half-cooked, after fishing up and spread to dry for half a day, so that the skin moisture to dry, and then belly up every 10 rows into the container; frying the first pan hot, under the veg oil, and then under the wontons, 60 each time, more than the sticky pot, it will be yellow on both sides of the frying, decanting residual oil, sprinkled with L soy sauce, was a golden brown from the pot. Sprinkle with chopped green onion when serving. Eating can be dipped in rice vinegar, soy sauce, hot sauce, etc., its flavor is better.
Folding tea wontons
Raw materials: 500 grams of flour, 250 grams of water, 2 pounds of pork, jasmine tea 3 grams.
Seasoning:salt 12 grams, 7 grams of monosodium glutamate, 5 grams of chicken essence, 30 grams of cornstarch.
Method:1. flour with water, alkali and dough, rolled into a thin skin, cut into 6CM square piece. 2. pork with a knife cut into minced velvet, into the salt, monosodium glutamate (MSG), chicken essence, and water to beat well, and finally add the cornstarch and mix well. 3. meat filling one by one wrapped in ravioli. 4. hot water in the pot, the wrapped small ravioli into which, and then into the salt, MSG, chicken essence and other seasonings, and then into the lotus leaves, fish out and then in a bowl. The water is hot, and then add salt, monosodium glutamate, chicken essence and other seasonings.
Food experience: we liked before the wontons more than soup with seaweed, shrimp, sesame oil, the kind of soup, this time the soup was replaced with jasmine tea flavor, absolutely very other. It is important to note that the wontons, whether wrapped in pork or seafood, must ensure the freshness of the ingredients, otherwise the taste of freshness and chic jasmine tea is definitely not appropriate.
This is actually quite easy to do and the flavors are definitely authentic. So it is recommended that even if you plan to hastily cook a bag of frozen wontons to solve the problem of warmth, you should still use such a little trick brought by the jasmine tea, because the soup with the tea flavor is indeed not to be discarded.
Fried wontons
Ingredients: 150g wonton wrappers, any filling
Accessories: 1 tbsp hot bean paste, 1/2 tbsp sugar, 1/2 tbsp vinegar, 4 tbsp soy sauce, 3 tbsp water, 2 tbsp oil
Methods:
1 Wrap each wonton wrapper around the filling, fold it over to make a copious wontons, and then deep-fry them in hot oil. Fry in hot oil and remove from the frying pan when the color is slightly yellow.
2 Stir-fry chili beans in 2 tbsp oil and add other seasonings to make a sauce for dipping the wontons.
Folded Ham and Pork Wontons
Ingredients: 75 grams of Jinhua ham, 150 grams of pork filling, 150 grams of wonton wrappers, 2 sprigs of cilantro
Accessories:
(1) 1 teaspoon of wine, 1/2 tablespoon of starch, 1 teaspoon of sesame oil
(2) 1 bowl of broth, a pinch of salt and pepper
Method:
1) Steam the ham first, then add 2 tbsp of oil.
1 Steam the ham before chopping, mix it into the finely chopped pork stuffing, add seasoning (1) and mix well to form the stuffing.
2 Wrap each wonton skin with a small amount of filling, pinch together to form a copious wonton, then cook in boiling water until it floats.
3 Seasoning (2) mix well in a bowl and serve into the cooked wontons, then add washed and chopped parsley to finish.
Folded Wontons
Ingredients:
150g pork or shrimp paste, 150g small wonton skins
Accessories:
(1) 1 tsp garlic, 3 tbsp soy sauce, sesame oil
(2) 1 tsp chili soy sauce, 3 tbsp soy sauce, 1 tsp sugar, sesame oil
Method:
1 Pork or shrimp paste with seasoning. or shrimp puree add seasoning (1) and mix well to form a filling.
2 Wrap each wonton skin with a little filling and pinch together to form a copious wonton.
3 Add a little oil to a pan and fry the wontons in order.
4 When the skin is slightly golden, it can be served, and the other seasoning (2) will be mixed well to make a condiment for dipping.
Tips for making wontons
1. mixing: the meat should be whisked in one direction, so that the meat will be delicious
2. cooking wontons: the way to cook wontons should be known, right? That is, the water boiled into the ravioli, the water boiled again when adding a bowl of cool water, so three times, cooked ravioli is delicious
Pea shoots are very common in the South, but in the North may not be good to buy, you can blanch vegetables such as greens as a substitute
Previously, I mentioned, wonton skins and dumpling skins, the same as in the sale of flour, pasta staple kitchen can be purchased, and tell the owner of the store directly how many we want to pack on the It's very convenient. However, there is a difference in the shape of wonton skins between the north and the south, the south is trapezoidal, when wrapping the meat filling on the narrower side, follow the diagram to operate on, the cooking time, the texture is not very different.
Eating method
Fried wontons:Guangdong wontons Jiangnan fried wontons region, wontons and soup associated as if fish water. Chicken broth and meat bone broth are the top choices for soup base. However, in ordinary stores, seasonings and seaweed are only added to the boiling water. Other common soup ingredients include shredded egg skin, shredded squash, dried shredded vegetables, shrimp skin, quail eggs and scallions.
Guangdong region often add wontons to the noodles and soup to become wonton noodles. There are also those who only eat wontons. The wonton soup is made with pork bone, dried earth fish and shrimp skin.
In Hong Kong, there are also some restaurants in the wontons in hot oil and fried until golden and crispy to serve customers, is the "fried wontons", this practice is also popular in foreign countries.
In Baise City, Guangxi, Baise City, people like to eat sweet food, wontons from the Guangdong wontons into Baise after the sweet swallow eating. Sweet swallow is generally sweet bean paste wrapped in thin wonton pastry, wrapped with the same method of Guangdong wonton, will be wrapped sweet swallow into the 5 into the heat of the warm oil deep-fried until golden and crispy, outside the caramelized inside tender and then fish out, drizzled with pre-brewed yellow sugar broth to eat together, taste sweet but not greasy.
The flatbreads of Fujian's northern Fujian region generally use only the broth boiled from the pig's big bone as the soup base, without adding any other materials. The soup is seasoned with wine and monosodium glutamate (MSG) and sprinkled with chopped green onions before serving. Bianzhi is often eaten with dry noodles, but it is less common to mix the two together.
Shape
Round Wonton Wonton
Cylindrical
Semi-circular (similar to dumplings)
Rectangular (folded in half on the opposite side)
Triangular (folded in half on the opposite side)
Methods
Handling of Wonton Skins
Wonton Skin Flour with cool water and a little bit of alkali and make a dough, and then split the whole piece into no more than two inches square. Divided into small pieces no more than two inches square with dry flour, roll out as much as possible, but to a certain extent, it can not be rolled thin. If you use cornstarch instead of flour, you can roll it out to the desired thickness, make it thin, and cut it into 6cm square pieces.
When mixing the noodles, it is better to put an egg in it, and the noodles should not be too soft, and should be thinner than the rolled noodles. Rolling to the right time to the rolling pin out of it, with a knife to cut the noodles into 8 centimeters wide and then dusted the dough, a line of good, with a knife and then cut on it. Before drawing the rolling pin, sprinkle more dry flour on the surface to prevent sticking.
2 The practice of ravioli filling Because the ravioli skin is thin, not suitable for wrapping large particles of ingredients, so the ingredients need to be chopped; but for the sake of aesthetic considerations, shrimp is usually only shelled, not chopped. In addition to chopping, another hand work method for the "smash" often used for flatbread. However, the most common way is to use mechanical crushing.
Steps are as follows:
1. For every kilogram of meat, add one egg, salt, chicken essence, soy sauce, sugar and mix well
2. Take an onion and crush it with a pulverizer, and mix well with the meat mixture
3. Put a large piece of ginger, a handful of green onions, three or four tablespoons of shrimp or shrimp skin into the mince with a pulverizer, put it into a plate and spread it out, then pour it onto the plate and pour it into the plate with a small amount of oil in a wok and cook it until it is heated to 180 degrees. The oil should be heated to 180 degrees Celsius, then poured into the pan and mixed well with chopsticks, and when it cools down a little, mix it well with the meat mixture.
Tips:
You can also add chicken, beef, cabbage, celery, leeks, diced shiitake mushrooms (to be soaked in water), diced shrimp (not too bad), etc., to make up a variety of special wonton fillings.
Wonton wrapping method
1. Yuanbao shape
Yuanbao shape Step 1: Meat filling on the small wonton skin.
Step 2:Fold diagonally into a triangle.
Step 3:Dip one corner in water.
Step 4:Fold the other corner up to form a copita.
Step 5:Pull the ends neatly so that the filling bulges in the center, forming a Yuanbao shape with the ends sticking up.
2. Pillow Buns
Step 1: Place the filling in the center of a large thick wonton wrapper. Pillow Bun Shape
Step 2: Fold the corners over each other.
Step 3:Fold up the left side with a little water.
Step 4: Put a little water on the right side and fold it up.
Step 5:Let the closure face down, and put it up with the back button facing up (the width can be adjusted to a rectangle or square by yourself).
3. Umbrella Shape
Umbrella Shape Step 1: Spread a layer of the meat mixture with a spatula onto the thin wonton skin.
Step 2: Using your fingertips, bring the sides together.
Step 3:Spread a little water on the left side and fold it up.
Step 4: Pinch again to seal.
Step 5:Fold back to form two finished umbrella ravioli.
Cooking
1. Mince the lean meat and the fat meat, add seasonings and stir until gelatinous, then make small meatballs.
2. Sift the flour into a large bowl, slowly add boiling water, quickly mix well into a soft dough, with a little flour to cool hands, the dough into a long strip, and then cut into small round particles, crushed into a thin round powder skin, put the meatballs into the shape of a small dumpling.
3. Steamer basket coated with oil, spread on the leaves, and then coated with oil on the leaves, into the small dumplings steamed under water for seven to eight minutes, mixing well dipping sauce together on the table, eat while hot.