Suzhou's specialty.

Bubble wontons are made in a special way, first of all, you need to use a beer bottle to press the skin repeatedly, the reason why you use a bottle is because it has a larger contact surface than a rolling pin, so you can make the skin more evenly pressed, and the processed wonton skin is as thin as a cicada's wing, which is also one of the secrets of making bubble wontons.

Then use chopsticks to dip a little bit of meat filling, with the thumb as a support, the four corners of the skin to the center of the fold, like a parachute, into the water to cook quickly, and like a bubble floating up, bubble wontons also named.

Talking about the origin of bubble wontons, it must be said that this is located in the town of Kunshan Zhengyi "red Xia bubble wonton store", many people drive to the name. Previously, I have seen reports on TV, this store has been open for nearly fifty years, it is said that Hongxia 9-year-old unintentionally used the origami technique in the package wonton, after boiling like a bubble floating in the water.

Bubble Chaos evaluation:

As the saying goes, "southern wontons, northern dumplings", but in the North and South Dynasties period, there has been "today's wontons, shaped like a crescent moon, the world of food". The world's most popular food is wonton, the bubble wonton is absolutely worth talking about.

With chopsticks in one hand, pick up a bit of meat and smear it in the middle of the skin, and with one hand, quickly gather the skin and pinch it up, which takes only two to three seconds, and then a bubble wonton is finished. The skin of the wontons is as thin as a cicada's wing, just like a bubble stirred up on the surface of the water, so it is called bubble wontons. Sprinkle some chopped green onion, add some shredded egg skin, the aroma of the nose, let a person's appetite, and then add a piece of freshly fried steak, the crispiness of the steak with the fresh aroma of the wontons is definitely a desired and unforgettable taste experience!

(From the article "Spring is in the air? The flavor is right on time")