Steps for making wonton skin:
1 . Put the flour and lye noodles into the pasta bowl, and mix well, one hand slowly pour the water, the other hand with chopsticks constantly stirring the flour.
2. Knead the flour into a smooth dough and let it rise for 30 minutes covered with a layer of plastic wrap.
3. Sprinkle flour on a lightly floured board, place the dough on the board and roll it out with a rolling pin. In the meantime, be careful to sprinkle thin flour from time to time to avoid the dough sticking to the rolling pin.
4. Roll out the dough into a sheet about 1mm thick and sprinkle a little flour on it.
5. Cut the rolled out dough into slices about 8cm wide.
6. Stack the pasta sheets on top of each other and cut into square wonton wrappers.
Making the ravioli filling
You can mix and match the ravioli filling according to your taste, but we will only use the bok choy and shiitake mushroom filling as an example.
1. Wash the baby greens and blanch them in boiling water for 3 minutes.
2. Remove the blanched baby greens from the water and allow to cool, squeeze out the excess water with your hands and chop.
3. Wash the fresh shiitake mushrooms, strain the water, and cut into cubes.
4. Put the chopped baby greens and shiitake mushrooms into the meat stuffing, beat an egg, add ginger, soy sauce, sesame oil and salt.
5. Use chopsticks or a spoon to stir the filling clockwise until strong.
One of the ways to wrap wontons: northern yuanbao wontons
1, take a wonton skin flat in the palm of your hand, use chopsticks to take the right amount of meat filling in the center of the wonton skin slightly downward position.
2. Roll up one side of the wonton skin to about 1/2 of the skin.
3. Roll one more time inward to about 3/4 of the way up the wonton skin.
4: Fold the two corners of the wonton wrappers together and pinch them tightly.
Wonton wrapping method No. 2: Szechuan copy hand
1, take a wonton skin flat in the palm of your hand, use chopsticks to take the right amount of meat filling in the center of the wonton skin.
2. Fold the wonton skin along the diagonal and pinch the edges together.
3. Hook your middle finger at the meat filling.
4: Fold and pinch the two corners together in the same direction.
Wonton wrapping method No. 3: Hong Kong-style wonton
1, take a wonton skin flat in the palm, use chopsticks to take the right amount of meat filling in the center of the wonton skin.
2: Use chopsticks to press the filling downward.
3: Pinch the wonton skin toward the center with five fingers.
4: Use your tiger's mouth to pinch the seal repeatedly.
Wonton wrapping method No. 4: Wenzhou wontons
1, a wonton skin flat in the palm of your hand, use chopsticks to take the right amount of meat filling in the center of the wonton skin.
2. Roll the skin inward twice, leaving a narrow edge.
3. Pull the ends to the center.
4: Fold and pinch the skins together.
Wonton wrapping method No. 5: Jiangxi Clear Soup
1, take a wonton skin flat in the palm of your hand, use chopsticks to take the right amount of meat filling in the center of the wonton skin near the corner of the position.
2. Fold this corner up to cover the meat filling and press down with your thumb.
3. Fold the three corners over in a left-right-up order.
4. Just pinch the 3 corners together and pull out your thumb.
Wonton wrapping method No. 6: Lotus Wonton
1, take a wonton skin flat in the palm of your hand, use chopsticks to take the right amount of meat filling in the center of the wonton skin.
2. Fold the wonton skin as shown in the picture.
3. Pinch one corner of the wonton wrapper with each hand and bring it toward the center.
4, two corners folded pinch.
Well, six kinds of wonton wrapping method are given to you, and the delicious wontons are out of the pot, come together to taste taste it!
Tips for wrapping wontons
1, the flour for making wonton skins can be used to choose a higher degree of gluten of the dumpling flour, add a small amount of lye can make the wonton skins more slippery, such as don't like to put can not be put. In order to make the ravioli more beautiful, the dough should be slightly dry. There are two general shapes of wonton skins, the southern ones tend to be square, while the northern ones are usually trapezoidal. Hand-rolled skins will be slightly thicker, or if you prefer a thinner skin, you can purchase a small home pasta press to make the skins or buy them directly from the market.
2. The best ratio of fat to lean is 3:7 or 4:6, and if there's too much lean meat, you can add vegetable oil to make it less faggy. You can also according to preferences with any kind of meat and vegetables in the wonton filling, pork can be replaced with fish, shrimp, chicken, vegetables can be added or not.
3, boiling water when cooking wontons in the pot, waiting for the wontons to float up on the good. Wonton skin thin, long cooking easy to rotten, so do not pack too much meat. Wonton more with the soup base, you can use stock, but also directly in the broth to add a variety of seasonings to the soup base, ingredients can choose shrimp, nori, squash, shredded egg skin, etc., and finally a few drops of sesame oil, sprinkled with a few scallions on the very delicious.
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