How to make Wonton?

Different from dumplings

When comparing wonton with dumplings, wonton skin is a square with a side of 6 cm, or an isosceles trapezoid with a top of 5 cm and a bottom of 7 cm; and dumpling skin is a circle with a diameter of 7 cm.

Wonton skin is thin and transparent after boiling. Therefore, the thickness of wonton and dumplings is different. It takes less time to cook wonton in boiling water. In the process of boiling dumplings, three times of cold water should be added, and the so-called "three sinks and three floats" should be experienced to ensure the boiling.

Wonton is heavily souped, while dumplings are heavily dipped.

Types

Fresh meat wonton: It is the most basic way to chop pork and scallions and mix them, then wrap them in wonton skin and cook them.

[Fresh shrimp wonton]: Guangdong is rich in seafood, often made of shrimp and pork. Shops in Hong Kong often sell "Big Wonton" (Big Wonton) with a large fresh shrimp meat in it.

Shrimp wonton: made from chopped shrimp and pork.

[Vegetable meat wonton]: Pork with shredded Qingjiang vegetables, usually larger, also known as "Vegetable meat wonton".

[Red Oil Handwriting]: Fresh meat wonton is usually eaten with spicy sauce, which is unique to Sichuan.

Deep-fried wonton: Cook in a deep-fried way.

Snacks: Fried small pieces of rice cake, honey cake, cheese or fruit wrapped in wonton skin.

Some different wonton making methods

Tea flavor wonton

[Raw materials] 500 grams of flour, 250 grams of water, 2 kg of pork and 3 grams of jasmine tea*

[Seasoning] 12 grams of salt, 7 grams of monosodium glutamate, 5 grams of chicken essence and 30 grams of raw powder.

[method]:

Flour with water, alkali and dough, rolled into thin skin, cut into 6CM square slices.

Cut pork into chopped chops with a knife, mix well with salt, monosodium glutamate, chicken essence and water, and*mix well with the raw meal.

Wrap the meat fillings in wontons one by one.

Hot water in the pot, put the wonton into it, then add salt, monosodium glutamate, chicken essence and other condiments, then put the lotus leaf, pull it out and put it in a bowl.

Fried Wonton

[Raw material] 150 grams of wonton skin and any filling

[Accessories] 1 tbsp hot bean paste, 1/2 tbsp sugar, 1/2 tbsp vinegar, 4 tbsp soy sauce, 3 tbsp clear water and 2 tbsp oil

[practice]:

Each wonton skin is wrapped in stuffing, folded into a handmade wonton, fried in hot oil, and salvaged when the color is yellowish.

Stir-fry spicy bean paste with 2 tbsp oil, add other seasonings, stir-fry well, make the sauce, then dip in dish and wonton together.

Fresh pork and wonton

[Ingredients] 3 pieces of Chinese cabbage, 150 grams of pork filling, 150 grams of thick wonton skin, 1 coriander and 1 onion

[accessories]:

Salt 1/2 teaspoon, essential oil 1/2 teaspoon, starch 1/2 teaspoon

Soup 1 bowl, a little salt, a little oil

[practice]:

Wash Chinese cabbage, first scald, then rinse, chop, and then squeeze dry water.

The pork filling is then finely chopped and mixed with the seasoning (1) into the chopped cabbage to form the filling.*

Each wonton skin is wrapped with a small amount of filling. The pillow-shaped wonton is kneaded and cooked in boiling water until it floats.

Seasoning (2) In a bowl, put in wonton, then sprinkle with washed and chopped coriander and onion.