Wonton is our traditional Chinese food, and it is popular everywhere, especially in the south. There are many ways to make wonton, such as dried wonton, seafood wonton, fresh meat wonton, etc. Everyone will make their own wonton and prepare breakfast at home. But wrapping wonton is also a science, which tests our technology. Not only do we have to wrap it beautifully, but we also need to keep the wonton skin from scattering before cooking it without revealing the stuffing. If the wonton skin is scattered, it will not only sell badly, but also easily reveal the stuffing, which will have an impact on the taste. Next, I will give you some advice on how to wrap wonton so as not to reveal the stuffing.

Step one:

Mixing dough is the key. If you make your own dough, you must knead it repeatedly until the dough looks round, smooth and soft, otherwise the dough is too hard to roll.

Step two:

After the dough is kneaded, you need to roll the dough. At this time, sprinkle some flour on the adhesive board, then knead a little dough into long strips, then cut the strips into small pieces, press them flat with your hands, then hold the rolling pin in your right hand and start to rotate along the flat surface, and your left hand must also rotate counterclockwise quickly until you knead the dough into a dough with a slightly thick middle and a thin edge and a diameter of about 5cm.

Step 3:

After all the dough is rolled, you can start wrapping wonton. At this time, take a wonton skin, put the stuffing in the middle, slightly dip the edge of the wonton skin in water, then fold the wonton skin in half, pinch it tightly with your thumb and make a wrinkle, so that the wrapped wonton skin will not break easily and will not spread when cooking.

The above is the specific operation method of wrapping wonton without revealing the stuffing. It is mainly necessary to pay attention to sealing the edges of wonton skin with water. Bearing this in mind, I believe everyone can learn this step quickly and wrap delicious wonton for their families.