Chinese Food
Homemade wonton with big stuffing
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I saw pearl wonton at pangpangpang Xiong's house yesterday. I like it very much. Besides, I have developed the habit of eating at night. I often cook wonton. The more I think about it, the more excited I am. I bought all the materials on the way to work. At night, I started to play the drum with a Bao's Ding and bang. Don't say. It's really like that. It's just that my family likes eating big stuffing. It's wrapped into mushroom and pork wonton. It's delicious GA ~
Cooking ingredients
Cooking Steps
Step1:Wonton skin flour with warm water and dough. Cover with plastic wrap or put in a basin and cover for half an hou
Step2:Take out the dough. Sprinkle the flour (corn starch) on the chopping board. Roll out the dough on the hand and make it into transparent flakes
Step3:Cut into trapezoids or squares.
Step4:Wonton stuffing - mince meat, onion and ginger together into mud. Add salt, sugar, cooking wine, soy sauce, soy sauce, sesame oil, monosodium glutamate, pepper oil and olive oil and mix well
Step5:Chopped carrots and mushrooms
Step6:When wrapping wonton, mix the meat and vegetables.
Step7:Wrap wonton - take a piece of skin and put in some stuffing
Step8:Fold up the lower end of the leather and press it against the other side
Step9:Fold back the overlapping edges. Just pinch the bottom as shown in the figure.
Cooking tips:If you like vegetarian food, you can change it into three fresh stuffing. I cut two kinds of wonton skin. Everyone thinks the square bag looks better. 1. When the dough is still, it can be used as stuffing. The dough is slightly soft; 2. When rolling out the dough, sprinkle more hand powder, or it will touch the panel; 3. Don't put too much salt. You can boil it with several bags first, taste it and adjust it. There are skills in making delicious dishes.
