Chinese Food
You can make it yourself, from the skin to the filling. Hand made wonton. Slippery
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Wonton. It's called yuntun by Cantonese. It's also called transcription by Sichuan people. Actually, wonton skin is very simple. You can also make a slippery chaotic skin. Yuntun skin can not only cover yuntun, but also fry it. We Shunde people have an old kind of sugar water. It's made of yuntun skin. It's very delicious. I'll tell you how to make it.
Cooking ingredients
Cooking Steps
Step1:First we make wonton skin. Get the materials ready.
Step2:Add salt into the flour. Mix well. Add water in several times.
Step3:It's OK to knead the dough like this. It's a little ugly. It doesn't matter. Knead it after waking up. (wonton noodles need to be dried
Step4:Cover and wake up for 20 minutes.
Step5:We made wonton stuffing when we woke up.
Step6:Chop the pork into mince.
Step7:Add ingredients other than water to the meat filling. Stir in the same direction to make it feel like it's cramping and drawing.
Step8:Add water in several times. Stir in the same direction until the water is completely absorbed. Firm up. Wrap the plastic wrap. Use it as a standby.
Step9:Take out the wake-up dough and rub it smooth.
Step10:It's smooth. It's like a child's ass.
Step11:If you are a novice, you can divide the dough into two parts. This is a good way to roll the dough.
Step12:Sprinkle a little starch on the table. Roll it a little. Roll it thin. Sprinkle a little starch on the face.
Step13:It takes a little patience to roll from one end to the other. Only in this way can you roll thinner.
Step14:All the papers.
Step15:Push and roll your hands forward in the middle. Repeat this action two or three times. Then it will be rolled out slowly.
Step16:Spread out. Change direction. Roll up again.
Step17:If it's a little bulging in the middle when it's spread out, it's OK to rub both sides.
Step18:Roll it out in the shape of a hand.
Step19:Thinness is OK. Roll thin as much as possible.
Step20:Cut into 6cm long pieces.
Step21:Fold it up. Sprinkle a little starch on each stack to prevent it from sticking together.
Step22:Cut into 6x6cm squares.
Step23:Prepare the materials for wonton.
Step24:Take a wonton skin.
Step25:Take some fillings. Not too much. Wonton should be small and elegant. Too much meat is easy to burst.
Step26:Put a little water or egg white on the edge of the skin. But I'm simple and rough. Apply meat filling. Hahaha. Only a thin layer is needed. It can be adhered tightly. Fold in half. Pinch tightly.
Step27:Put some water or egg white or meat filling on the bottom left corner of this good one.
Step28:Fold it in half. Pinch it tightly. Otherwise, it will peel off easily.
Step29:The traditional Yuanbao wonton will come out.
Step30:I think there should be a seam in the filling to look good. It's like a butt.
Step31:Boil a pot of water. Boil the pot under water. Cook the wonton over medium hea
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Cooking tips:1. The dough of wonton skin must be dry. If it is too wet, it will be very sticky when rolling. It will be very big when boiling. 2. Be patient when rolling out the skin. It needs more practice to roll out the fast and thin skin. If not, only slowly roll out the thin skin. 3. Yuntun can be packed a little more. Sprinkle some thin starch. Seal it well. Put it in the quick freeze. Take it out when you want. It's very convenient. There are skills in making delicious dishes.
