Chinese Food
Pan fried wonton and steamed dumplings (detailed process)
(137964 views)I sent out the notes about the steamed dumplings before. All of them asked about the methods. Because I made this steamed dumpling with a big wonton skin. This time, I made the steamed dumplings together by the way. I shared one filling, one steamed and one fried. I shared with you the delicious and juicy filling methods. -
Cooking ingredients
Cooking Steps
Step1:Clean the dried mushroom. Soak it in advance. It's about 3 hours. It depends on the state. The time is not fixed. If the time is short, you can use hot water to speed up the foaming time.
Step2:Add a proper amount of salt, soy sauce, ginger powder and pepper to the meat stuffing. Put on the disposable gloves. Grasp well. Then add a small amount of the water soaked in mushrooms one by one. Add some water and stir. Let the meat stuffing fully draft. Water can make the meat tender and juicy. Avoid too much wood. Too hard. But the water cannot be too much. Too much water will make the meat unable to eat water Fillings don't advocate cooking wine. It's sour. You can use scallion and ginger to soak water or scallion and ginger to cut foam to remove meat smell. Of course, you like to use cooking wine for your convenience.
Step3:Grab and eat the water permeable meat.
Step4:Can I call these three accessories for filling? Really. With them, you don't need any chicken essence, monosodium glutamate or sugar. It's so fresh. In addition, Lentinus edodes can increase the fragrance. Horseshoes can increase the crisp taste. Carrots can increase the color.
Step5:Chop all the three delicacies.
Step6:Add the chopped ingredients. Mix with chopsticks in one direction.
Step7:I bought this dumpling with a big wonton skin. This skin is bigger and thinner than the dumpling skin. Too small skin is not easy to shape. Fold the skin into a Pentagon as shown in the picture.
Step8:In turn. Add the right amount of meat.
Step9:Knead to make five petals as shown in the picture.
Step10:Open the petals again.
Step11:Then we'll pack the wonton. Put some stuffing in the middle of the wonton skin.
Step12:Use both hands to fold like this in the picture. Two hands. My other hand is taking a pictur
Step13:Folded.
Step14:Two ends in the middle. This is wonton with big meat filling. There are such wontons in many places in Jiangsu and Zhejiang.
Step15:Put the dumplings in the steamer. Put wet gauze or steamed bread paper under them to prevent sticking. I also put two eggs at the bottom and steam them together. They can be used for decoration later. Boil the water and steam for ten minutes.
Step16:The steamed product is decorated with a little yolk, just like the pistil. Is it beautiful and greasy.
Step17:Then fry wonton. Heat the iron pot. Add a little oil to moisten the pot. I like to use iron pot. It's more fragrant.
Step18:Put the wonton into the pot one by one. Fry it over low heat until the bottom is brown. Then add half a bowl of water. Submerge it in half of the wonton. Cover i
Step19:
Step20:
Cooking tips:1. Water can make the meat fresh, tender and juicy. But be careful not to add too much. Meat won't hold water. 2. Horseshoe, mushroom and carrot are all fresh and sweet. Do not add any chicken essence, monosodium glutamate and sugar to make them fresh. There are skills in making delicious dishes.
It's delicious
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Pan fried wonton and steamed dumplings (detailed process) is my favorite Chinese food