wanton

Use water and noodles to make the skin, the skin is covered with vegetables, or meat, or sugar, or honey, etc., and cooked with water.

Tastes sweet. Swallow five on the fifth day of the fifth lunar month.

Characteristic beautyAviation black drama heavy assault pre-suit system eating skillsFlavor wonton pictureIn the Dialect written by Yangxiong in the Western Han Dynasty, "cake" is mentionedLaugh at him to pass doubleCalled "ton", wonton is a kind of cake, poorChengqian Jiuqian township nine by track wellDo not fill them, after steaming and eatingYi levy that river; If cooked in soup, thenCalled "soup cake".

Ancient Chinese thought it was a kind of sealed bun without seven holes, so it was called "Hun Dun". According to the rules of Chinese character making, it was called "wonton" after the ball and fire rules. At this time, wontons and dumplings are no different.

Wontons became a popular snack in the Song Dynasty, with the proverb "winter wontons, year 馎饦". Moreover, the production process and taste of wontons are constantly enriched and changed.

Dumplings have not changed significantly for thousands of years, but wontons have flourished in the south and have an independent style. Since the Tang Dynasty, the name of wonton and dumplings has been formally distinguished.

Wontons have a certain symbolic significance in traditional Chinese culture. In some festivals and celebrations, people will eat wontons to express the meaning of reunion and good luck.

In old Beijing, there was a saying of "Winter solstice wonton and summer solstice noodles". According to legend, during the Han Dynasty, the Huns in the north often harassed the border areas and the people were not at peace. At that time, there were two chiefs of Hun Clan and Tun clan in the Xiongnu tribe. The people hate their guts, so they use meat stuffing into corners, take "hun" and "tun" sound, called "wonton". Hate to eat it, and to calm the war, can live a peaceful life. Since wontons were originally made on the day of the Winter Solstice, every family eats wontons on this day.

Wonton house, however, has developed so far, and has become a famous brother the house flying river special high three, making different, fresh fragrance Meilei North or bitter, all over the country, well loved by people's famous snacks. Wontons have many names, most places such as Jiangsu and Zhejiang call wontons, while Guangdong is called wonton, Hubei is called Bao mian, Jiangxi is called clear soup, Sichuan is called hand, Xinjiang is called Qu Qu and so on.

There is another saying: On the day of the winter solstice, the major Taoist temples in the capital have a grand Fa meeting. Taoist 唪经, the table above, to celebrate the beginning of the dayCondition administrationHonor your birthday. According to Taoism,wontonThe first century of the Primordia symbolizes the first century in which there was no division of chaos and no manifestation of Tao and Qi. So there is a folk custom of eating wontons. "Yanjing Shi Shi" cloud :" The shape of Fu wonton is likeThe name of the song is analyzedChicken eggs, like heaven and earth mixedChaotic image, so in the winter solstice solar eclipseYes." In fact, "wonton" and "chaos" homophonic, so the folk will eat wonton extended to, hitGusen needleBreak through the chaos, open up the world. No hereafterTo explain its original meaning, only the so-called "winterTo the "wonton summer solstice noodles" proverb,Think of it purely as a seasonal diet.

Many places in China have the custom of eating wontons during winter solstice. During the Southern Song Dynasty, Lin 'an (now Hangzhou) also had the custom of eating wontons of eight wontons during the winter solstice. People in the Song Dynasty said that people in Lin 'an eat wontons on the Winter solstice to offer sacrifices to their ancestors. It was only in the Southern Song Dynasty that the custom of eating wontons and offering sacrifices to ancestors during the winter solstice began to prevail.

Wonton development so far, more become a variety of names, different production, fresh fragrance, all over the country, popular popular famous snacks around there are many characteristics, by the diners praise of wonton, the famous Chengdu dragon hand restaurant, its variety, thin skin tender filling, delicious soup fresh; Chongqing bridge hand, bag pinch pay attention to a variety of condiments, dipping seasoning food; Shanghai old City God Temple Songyun floor three fresh wontons, pay attention to the filling, thin bag filling, delicious taste; Make miscellaneous along less and more of the most Xinjiang Urumqi city of Qu Qu, mutton for the grain frame ship balance filling, thin skin filling tender, soup taste fresh and so on.

According to legend, the Spring and Autumn lie to help full break the most warring States, the king of Wu Fu chai defeated the state of Yue, captured the king of Gou Jian, got a lot of gold and silver treasure, especially after getting the beauty of Xishi, more complacent, all day long wallow in song, dance and color, do not ask the state. This year the Winter Solstice festival arrived, the king of Wu accepted the official worship as usual, inside and outside the court singing and dancing. Unexpectedly, during the banquet, he was unhappy with the eating of Shanzhen and seafood, and did not eat. Seeing all this in her eyes, Xi Shi took the opportunity to run into the imperial kitchen, making noodles and rolling the skin, hoping to make a new kind of dessert to show her own heart. After turning over several patterns in her hands, the leather finally wrapped a dessert with a dustpan. Put a quick boil in the boiling water from each shield mother total Ming, dim sum will only pan on the water. She put it in a bowl, added fresh soup, sprinkled with green Onions, garlic, pepper, and drizzled sesame oil, and presented it to the king of Wu. The king of Wu tasted it, and it was so delicious that he ate a large bowl at one go and asked, "What kind of dessert is this?" Xi Shi secretly laugh: this no way of the faint king, all day long unexamined, is really chaotic. When asked, she replied casually, "wontons." From then on, this kind of fight ah decision along the first people that contain the table dim sum will be in the name of "wonton" into the people. Wu Yue people not only love to eat wontons at the end of the Yuan dynasty on weekdays, but also in order to commemorate the wisdom and creation of Xishi, they also made it a seasonal food for the Winter Solstice festival.

Reference: Food world

To compare wonton and dumplings, wonton skin is a square with a side length of about 6 cm, or a top side length of about 5 cm, and a bottom side length of about 7 cm. Dumplings transport centerless skin sentence reflected wide skin diameter of about 7

wontonmeterName mouth bundle firm sleeveThe circle of...

Wonton wrappers are thin and transparent when cooked. Therefore, the difference between thin and thick, such as the creation of bitter and quick old pen meal of wonton and dumplings into boiling water, cooking wonton time is shorter; In the process of cooking dumplings, it is necessary to add 3 times of cold water, and experience the so-called 'three sinks and three floats' to ensure that they are cooked.

Wonton heavy soup, while dumplings heavy dip palm holds which seven sun according to the job of fish.

[Beijing] Places such as northern China are usually called wontons.

【Sichuan Province]Commonly known as the hand, Sichuan people love spicy, a famous dish calledDo"Red oil copied hands".Different methods wonton pictureslice(" Take your hand "means" take your hand ")

[Hubei] Some people are also called dumplings (Wuhan area), dumplings (other areas of Hubei).

[Anhui] Southern Anhui is called "baggage".

[Jiangnan] Shanghai, southern Jiangsu, Zhejiang and other places Wu dialect "wonton" read [?w?nd?n], and the pronunciation is quite similar to Cantonese. Shanghai wontons are usually boiled in plain water and then added to a broth made from chicken, broth or bone broth, with sesame oil or soy sauce dribbled in according to personal preference. Shanghai wontons are sometimes served with cilantro or celery.

[Jiangxi] commonly known as clear soup, there are also places called Bao mian and Wonton.

[Guangdong] Because the word "wonton" is relatively rare, the knowledge level of people in the past is limited, so the common writing is a homophone "wonton" (Cantonese), and the English "wonton" is derived from Cantonese.

A wonton wrapper wrapped with chopped filling. The skin of Guangdong wonton is made of egg and flour and cut into a square shape about 8cm by 8cm. The filling is a mixture of fat, lean pork, fresh shrimp, ground fish and egg yolk, seasoning. The bag method of Guangdong wonton general celebration of four lakes with knowledge of six seats focus on fast, not necessarily gradually neatly folded. The big diameter is broken and the small one can swallow one as the standard.

【 Fujian 】 Commonly known as flat food big shift scenery tea, flat meat, meat is generally beaten with a mallet, the skin is dough.

Jianjun Louguo wrong flat meat taste crisp, tender, fragrant, sweet, the entrance crisp four eat Chen Cheng, and the taste of northern wonton and other places of flat seal order added meat is very different, the reason is in Huatui Yongzhi strip also Lei school empty hand nail filling. The main feature of the production process of Jianjun flat meat is "beating meat", which is different from "cutting meat" in other places. The meat is pure, fresh and tender. Generally, listen to some of the winning state of running emperor morning pig fresh leg pure lean meat, do not go into the water, do not make it after noon, remove the leg meat fascia, cross cut the meat fiber into a larger block or strip, and beat it on the wooden pier with a wooden hammer, and master the key skills when beating, that is, the lean meat vertical beat, so that the water content of the meat fiber can be retained until it is rote like cotton and sticky like paste. Then add timely baking soda, salt, and monosodium glutamate, and stir it into a paste with chopsticks. The skin of the bag of flat food is made of flour and a little easy to let the formation of the play before the alkali water, into a thin skin, each cut into a side length of about 7 cm square, each flat meat only the size of longan, wrapped into a delicate butterfly. Flat broth with pig bone green now special grain Kai touch refers to boil the clear soup in the warm fire, boil the flat meat in a pot of water, until the flat meat floats, scoop it up with a small skimmer, add soy sauce, fresh lard, monosodium glutamate and other ingredients into the bowl, pour into the boiling clear soup, sprinkle with chives can be eaten. Its taste is crisp, tender, fragrant, sweet, the entrance is crisp.

Flat pork【Guizhou Province]Commonly known as "wonton," read KuEN TUEN, whiteAfter boiling, dip in chili water (chili, soy sauce, garlic, vinegar, sesame oil, soy beans, etc.)

[Taiwan] Minnan language for flat food. Around 1949, immigrants from all over China brought the name home to Taiwan, so it is common to say wonton, wonton, flat food, or hand taking. There are three famous wontons in Taiwan: Wenzhou wontons in Taipei City, Yuli wontons in Hualian City in the east (frequented by Chiang Ching-kuo), and Pingtung Port wontons in the south; The filling plant burning room item is full, delicious fragrance, vacuum packaging is now available, marketing markets around the country or home delivery; Cooking soup, frying, sugar king before the sound of the well column vinegar are appropriate. Li port wonton is said to be bought by the top jade even lost department of discussion Yi car knot room Zhao Wenfu first sold in Li port, mouth inscription road. In the 30 years of the Republic of China, Zhao Wenfu you learned the recipe of wonton from fellow villagers of Chaluo Fugang.

With Cantonese chef, spread from Guangdong, China, pronounced "ワンタン(wantan)" in Cantonese, write "cloud Wolf".

wonton[Fresh meat wonton] : After mincing and stirring pork and scallions, wrapped in wonton skin and cooked, is the mostThe basic approach.

[Fresh shrimp wonton] : Guangdong is rich in sea change and fall Xi wrong and still fresh, often with shrimp meat and pig room meat as the material. In Hong Kong, restaurants often use "wonton "(big wonton) as a resistance to the four high wontons from the nata selling point, wonton contains a large fresh shrimp meat.

【虾肉馄饨】:以剁碎虾肉及猪训罪亲官那帝欢谓核全肉制成。

[Vegetable meat wonton] : Pork with shredded green river dishes, usually larger, also known as "vegetable meat wonton".

[Red oil] : Meat wontons are usually served with a sauce based on spicy oil, which is a unique Sichuan dish.

[Fried wonton] : Cooked in a deep-fried way.

【 Dim sum non-final steel roll low back step 】: Small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton wrapper and deep-fried.

Pork, shrimp, vegetables, scallions, ginger constitute the most basic filling choices.Pork and vegetable wontonswithSmall pork wontonsUsed to be the basis of Shanghai snack barwontonOptions.

Originating in Dongting, Wuxi, Wuxi three fresh wontons are filled with fresh pork, Kaiyang and pickled mustard. Changzhou three fresh dumplings are filled with fresh pork, shrimp and green fish. The combination of pork, aquatic products, dry goods and pickles also inspired future stuffing innovations. Guangdong with fat, lean pork, fresh shrimp, add ground fish and egg yolk, seasoning mix.

Since the 1990s, a number of chain restaurants have appeared in Shanghai, both catering and take-out. In the menu, various pickles, meat and vegetables, and dry goods from north and south have been imported into the filling, and the varieties of wonton filling have also been greatly enriched and improved, such as lotus root barbecued fresh meat, bacon and yam fresh meat, salted meat, three mushrooms and fresh meat, Dutch beans and fresh meat, egg yolk crispy duck, hami melon fresh meat, whitebait egg yolk, fresh meat with water, oyster mushroom and shrimp, pine nuts and fresh meat. Beef, snail meat, chicken, fish and other aquatic products, fresh vegetables and fruits, soy products and so on can be the choice of fresh goods. In the dry goods, Kaiyang, dried scallops, mushrooms, sausages, salted fish, salted meat, plum vegetables can also be filled. Pickled vegetables, especially pickled mustard, turnip and dried radish are favored.

There is also a kind of seasoning that is not in the family, (flavoring essence), which is why our own wontons are not as delicious as the wonton shop.

1. Filling: Buy fresh vegetables, such as celery, cabbage and so on. Celery stalks, whitewontonThe dish should help. One green onion, big enough. Fresh meat, cattle, sheep and pigs. However, the specific pork is fat and lean 3:7. The ratio of vegetable and meat is also 3:7. Only in this way can it taste good. Finely chop the meat, finely chop the vegetables, stirring in one direction, until you see all the fat change into filaments. As for the ingredients, most of them are optional, chicken essence, sesame oil, oyster sauce, five spice powder, salt and so on. Be careful not to add water.

2. Package method: The package method varies from place to place, and the wonton wrapper sold in the market can be purchased. It is usually 1 catty skin half catty filling. Of course, if the quality is excellent, you can increase the amount of filling. But, uh, 6-7 is good enough. The most convenient way to wrap is to put the filling in the center, roll it two times, then fold the wings toward the center and lay it out upside down. Usually put it in the freezer for the morning. Generally, a catty and a half of wontons are just filled with a layer, about 40. Be sure to pad the bottom with plastic sheet to prevent sticking.

3. Soup ingredients: Simple breakfast is the best. Big food can be next 15, the average person under 8-10 enough. Under boiling water, about 3-5 minutes to remove. Soup now, soup now. A large bowl with a few small pieces of seaweed, about 10 shrimp. The original is lightly seasoned with white pepper and salt. You can add a drop of sesame oil, a drop of oyster sauce, or you can leave it alone. Those who like dishes can add less green leaves, never more. No big bone broth, thick chicken broth with chicken essence instead, but breakfast is still OK.

Created by Master Wang Shaoxing in Changzhou, Jiangsu Province, it is a special local snack in Changzhou. The stuffing is made of fresh river (lake) shrimp meat, fresh green fish and fresh pork leg meat, and the soup is made of old hen, which is delicious and loved by the people.

[Ingredient recipe (50 bowls)] :

White flour 2.5kg salt 25g fresh shrimps 250g pure green fish 250g egg skin shreds 500g egg white 300g fresh eggs 5 minced green garlic 75g shau wine 75g pure pork leg 1.75kg refined salt 50g MSG 50g chicken clear soup (salty) 10kg cooked lard 300g dry rice noodles 500g (about 75g consumed)

[Production method] :

1. Put the flour into the noodle tank, in the middle of the pan, pour the food alkali with 550 grams of water after melting, add the egg white (such as summer production, reduce 50 grams of water, reduce 100 grams of eggs), knead into snow, melt for 20 minutes and then repeatedly knead, and then the machine rolling (double layer 2 times, single layer 3 times. In single-layer rolling, sprinkle dry rice flour to prevent sticking). Wait for the dough roll, spread on the panel, stack into several layers, cut into 9 cm square wonton skin with a knife, a total of 500 pieces.

2. Wash the pork leg and fish, chop them into rice grains and shrimps, add egg, shaoxing wine, refined salt, monosodium glutamate (25g) and 600g water, stir well to make stuffing (3.25kg).

3. Put the dough on the palm of the left hand, pick the filling center (6.5 grams), then roll the corner of the dough forward, wrap the filling center until half of the dough (in a triangle), and cover the two ends of the rolling, knead into "ingot-shaped" raw wonton.

4. Divide monosodium glutamate (25g), cooked lard and minced garlic evenly into 50 bowls. Add 10kg of water in the iron pot, bring to a boil on high heat, cook the raw wontons in 3 batches, add a little water to the boiling point, until the wontons float, pour 200g of chicken soup in each bowl, then remove the wontons and put them in the bowl, then sprinkle with egg peel (10g).

[Product Features] : The skin is soft and smooth, the filling is fresh and tender, and the soup is clear and delicious. Because it is filled with fresh fish, shrimp and meat, it is named "Three fresh wontons".

wonton[Ingredients] : 3 pieces of Chinese cabbage, 150g pork mince, 150g thick big wonton skin, 1 coriander, 1 spring onion

[Auxiliary materials] : (1) 1/2 teaspoon salt, 1/2 teaspoon sesame oil, 1/2 teaspoon starch

(2) 1 bowl of stock, a little salt, a little sesame oil

[Practice] :

1 Wash the cabbage, first boil it, then rinse it, chop it, then squeeze it dry.

2 Mince the pork filling and add it to the chopped Chinese cabbage together with seasoning (1) to form the filling.

3 Wrap each wonton with a little filling, knead the long pillow shaped wonton, and then boil it in boiling water until it floats.

4 Seasoning (2) Place in a bowl, pour in the boiled wontons, sprinkle in the washed and chopped coriander and green onion and serve

[Ingredients] : 150g pork mince, 75g leek, 150g thick big wonton skin, 1 head of corianderwonton

【 Auxiliary materials 】:

(1) 1/2 TSP salt, 1/2 tablespoon sesame oil

(2) 1 bowl of stock and a little salt

[Practice] :

1 Wash and chop leeks; Mince pork filling, add leek and seasonings (1) and mix well to form filling.

2 Wrap each wonton with a little filling, knead the long pillow shaped wonton, and boil it in boiling water until it floats.

3 Seasoning (2) Place in a bowl, add the boiled wontons, then add the washed and chopped coriander and serve.

8. Mince mince mince mince, mince hands numb, add egg white mince mince will be more tender, you can choose tender meat, such as chicken leg meat, shrimp meat, fish and so on. For starters, try melons, such as zucchini, winter melon, and cucumber, which are easier to chew. Make the skin as thin as possible.

[Ingredients] : pork mince, preserved egg

[Auxiliary materials] : rice wine, salt, onion and ginger water

[Method] : Chop pork mince, add seasonings and mix well into filling; Peel the preserved egg and crush the yolks (add the egg whites, preferably not), then fold into the filling.

【 Production materials 】

Ingredients: Wheat flour (600g) Pork (250g) Pig tibia (300g)

Ingredients: shrimps (35g) Coriander (15g) Winter vegetables (10g) nori (dried)(5g)

Seasoning: Scallions (15g) Ginger (3g) Salt (10g) soy sauce (75g) Pepper (3g) sesame oil (15g)

【 Production process 】

1. Wash onion and ginger and cut them into minced pieces. Set aside. Wash the pork (skinless pork) and chop it into a fine puree. Wash coriander and cut into small pieces. Wash nori, tear into small pieces and set aside.

2. Put the pork puree into a bowl, add appropriate amount of water, stir thoroughly until it is thick, add soy sauce and salt, stir well, add minced spring onion, minced ginger, sesame oil, and mix well to form the filling.

3. Use flour (preferablyRich and strong powderPut in the basin, add a little salt, pour the right amount of water, and into the dough, knead the dough by hand, cover the wet cloth for about 20 minutes, set aside.wonton

4. Wash the pig bones, put them into a pot, pour water, boil over high heat, skim off the foam, use low heat to cook for about 1.5 hours, that is, won ton soup.

5. Roll the dough with a rolling pin into a thin sheet of uniform thickness, about 0.1 cm thick, cut into a triangle with a side length of about 10 cm or a trapezoid with a bottom edge of 10 cm, that is, the wonton skin, wrap the filling into the wonton skin to make a round in the middle and a green wonton with two tips.

6. Place the soy sauce, shrimps, seaweed and winter vegetables in a bowl. 7. Put the raw wonton into the boiling soup pot and cook, wait for the soup to boil again, the wonton floats, that is, it has been cooked, first scoop out some hot soup into the bowl of condiments, and then put the appropriate amount of wonton, sprinkle with coriander segments, pepper, you can eat.

【 Production materials 】

Ingredients: Wheat flour (600g) Pork (300g) Spinach (600g)

Accessories: Pea seedling (50g)

Seasoning: Scallions (15g) Ginger (3g) Salt (8g) Sugar (6g) soy sauce (75g) Cooking wine (6g)

【 Production process 】

1. Wash the spinach, chop it, roll it up with double gauze and squeeze out the juice. Wash pork, mince into minced meat; Peel onion and ginger, wash, finely chop, set aside.

2. Put the pork puree into a bowl, add water, stir thoroughly until it is thick, add soy sauce and salt, stir well, add minced spring onion, minced ginger, sesame oil, mix well to form the filling.

3. Put the flour in the basin, steak a small nest in the middle, pour spinach juice, and into the dough, knead thoroughly, slightly rise for a moment; Use a rolling pin to roll into a large sheet of thin skin, and then cut the length of about 7cm, about 6cm wide wonton skin, in the wonton skin one by one into the filling, to make jade wonton green.

4. Put the raw wonton into the boiling chicken soup pot and cook, wait for the soup to boil again, the wonton float, that is, it has been cooked, first scoop out some hot soup into the bowl of seasoning, and then put the appropriate amount of wonton, sprinkle coriander segment, you can eat.

【 Open category 】: Catering, gastronomy, diet

[Ingredients] : Self-raising powder, pork belly, leek or cabbage leaves, winter cabbage, laver, shrimp skin, coriander, minced spring onion, minced ginger, sesame oil, MSG, light soy sauce vinegar.

[Practice] :

1. The preparation of noodles and meat filling is the same as described above. ,

2. Add chopped leek or cabbage leaves to the meat.

3. Wontons are wrapped differently from dumplings: Fold the two sides in half without pleating, and knead the two corners together flat.

4. Put the wrapped wontons into the pot and cover the pot.

5. While cooking, prepare the winter cabbage, seaweed and shrimps in a bowl. Add light soy sauce, vinegar, sesame oil and coriander.

6. After boiling, spoon a spoonful of soup into a seasoning bowl, soak seaweed, shrimp skin.

7. Fill the pot with water once, open the lid and boil. After boiling again, the wontons are ready. Remove the wontons and put them in a seasoning bowl to serve.

【 Note 】:

1. Authentic ingot wontons are cooked with chicken soup or bone soup, and clear soup can also be used in home cooking.

2. Winter vegetable is a kind of vegetable marinated with cabbage. It is a specialty of Beijing and is generally sold in major supermarkets.

[Filling] Remove tendons, skin and bones from meat, chop into coarse pieces, add bamboo shoots, shaoxing wine, sesame oil, sugar, salt, etc., mix well into filling

【 Packet system 】

The flour and dough are made into 100 pieces of wonton skins, which are placed into the meat filling one by one and wrapped into a slightly oblong wonton with a sharp belly and a slightly rounded corner. Make sure you wrap evenly and keep your head tight. When the bag is loose, it is easy to run away and taste, which affects the quality.

【 Cooking 】 There are two methods: stir-frying and boiling.

The wontons are boiled until half-cooked, picked up and spread for half a day, so that the skin moisture is dried, and then the stomach side up every 10 pieces into the container; When frying, heat the wok first, under the vegetable oil, then under the wonton, 60 at a time, more than stick to the wok, fry it on both sides, drain the remaining oil, sprinkle the soy sauce, golden brown. Serve sprinkled with scallions. When eating can be dipped in rice vinegar, soy sauce, hot sauce, etc., its taste is better.

[Ingredients] : 500g flour, 250g water, 2kg pork, 3g jasmine tea.

[Seasoning] : 12 grams of salt, 7 grams of MSG, 5 grams of chicken essence, 30 grams of cornflour.

[Preparation method] :1. Add water, alkali and flour into dough, roll out into thin skin, cut into 6CM square slices. 2. Cut the pork into minced minced meat with a knife. Add salt, MSG, chicken essence and water and mix well. 3. Wrap the meat in the wontons one by one. 4. Hot water in the pot, put the wrapped small wonton into it, and then put salt, MSG, chicken essence and other seasonings, and then put the lotus leaf, remove it and put it in a bowl.

What to eat: The soup we used to like for wontons was a soup with seaweed, shrimps and sesame oil. This time, the flavor of jasmine tea is quite different. It should be noted that whether it is wrapped in pork or seafood, the raw materials must be fresh, otherwise the stale taste and chic jasmine tea aroma are absolutely inappropriate.

This operation is actually very easy, and the taste is absolutely authentic. Therefore, it is recommended that even if you plan to boil a bag of quick-frozen wontons to solve the problem of food and food, you should use such tricks brought by jasmine tea, because the soup with tea aroma is really hard to give up.

[Ingredients] : Small wonton wrapper 150g, any filling can be

[Ingredients] : spicy bean paste 1 tablespoon, sugar 1/2 tablespoon, vinegar 1/2 tablespoon, soy sauce 4 tablespoons, water 3 tablespoons, oil 2 tablespoons

[Practice] :

1 Wrap each wonton with the filling, fold into a hand-made wonton, and then fry in hot oil. Remove when the color is yellowish.

2 Add 2 tablespoons of oil to stir-fry the spicy bean slices, add other seasonings and stir well to make a sauce. Serve with a plate and fried wontons for dipping.

[Ingredients] : Jinhua ham 75g, pork mince 150g, small wonton skin 150g, 2 coriander

【 Auxiliary materials 】:

(1) 1 teaspoon of wine, 1/2 tablespoon of starch water, 1 teaspoon of sesame oil

(2) 1 bowl of stock, a little salt and pepper each

[Practice] :

1 Steam the ham first, then chop it, mix it into the minced pork filling, add seasonings (1) and mix well to form the filling.

2 Wrap each wonton bag with a little filling, knead it into a hand-made wonton, and then boil it in boiling water until it floats.

3 Seasoning (2) Mix and place in a bowl. Add the boiled wontons, then add the washed and chopped coriander and serve.

[Ingredients] : Pork mince or shrimp puree 150g, small wonton skin 150g

【 Auxiliary materials 】:

(1) 1 TSP minced garlic, 3 tablespoons soy sauce, a little sesame oil

(2) 1 TSP spicy sauce, 3 tablespoons soy sauce, 1 TSP sugar, a little sesame oil

[Practice] :

1 Add the pork mince or shrimp puree to the seasoning (1) and mix well to form the filling.

2 Wrap a little of the filling in each wonton wrapper and knead to form a hand-holding wonton.

3 Pan with a little oil, then put the wontons into the pan in order, low heat until cooked.

4 When the skin is slightly golden, it can be served. Add seasonings (2) and mix well to make condiments for dipping.

1. Mixing: The meat should be whipped in one direction, so that the meat is delicious

2. Cooking wontons: You know all the ways to cook wontons, right? That is, after the water boils into the wonton, when the water boils again, add a bowl of cold water, so three times, the boiled wonton is delicious

Pea seedlings are common in the south, but may not be easy to buy in the north, and can be replaced with vegetables such as rape after blanching

As mentioned before, wonton skin and dumpling skin, in the sale of flour, noodles staple food kitchen can buy, directly tell the owner we want to package how many can be, very convenient. However, there is a difference in the shape of the wonton skin in the south, the trapezoid in the south, the meat filling is placed on the narrower side of the package, and the operation can be carried out according to the diagram, and the cooking time and taste are not much different.

Fried wonton: Guangdong wonton JiangnanFried wontonIn the region, wontons and soup are related like fish and water. Chicken soup, meat and bone soup is the best choice for soup base. However, ordinary shops only add seasonings and seaweed to boiling water. Other common soup ingredients include shredded egg peel, shredded mustard,Dried silkShrimp skin, quail eggs, scallion.

Wonton noodles are often added to noodles and soups in Guangdong Province. Some only eat wontons. Wonton soup is made of pork bones, dried ground fish and shrimps.

In Hong Kong, some restaurants fry wontons in hot oil until they are golden and crispy. This is called "fried wontons". This practice is also popular abroad.

In Baise City, Guangxi Province, people like to eat sweet food. Wontons were introduced to Baise from Guangdong Province and have been eaten sweetly since then. Sweet swallow is generally sweet bean sand into the thin wonton dough, the package method is the same as Guangdong wonton, the wrapped sweet swallow into the 5 hot warm oil fried until golden crisp, the outside of the tender after fishing out, drizzle on the boiled brown sugar soup in advance to eat together, sweet and not greasy.

The flat food in northern Fujian Province generally uses only the clear soup made from pig bones as the soup base, and does not add any other materials. Before serving, season with cooking wine and MSG and sprinkle in green onion. Flat food is often eaten with dry noodles, but mixing the two together is less common.

roundnesswontonwonton

cylindrical

semicircle

Rectangular (opposite side folded in half)

Triangle (folded diagonally in half)

Wonton wrapperFlour with cold water, a little alkali and dough, the whole surface into no more than two inches square small pieces add dry flour, as far as possible to roll out, but to a certain extent it is not thin. At this time with corn starch instead of flour, you can roll to the desired thickness, roll into a thin skin, cut into 6CM square slices.

It is best to put an egg in the noodles, the noodles are not too soft, and it is thinner than rolling noodles. When it's ready, pull the pin out of it, use a knife to cut the pastry into 8cm wide, and then brush off the pastry, piece by piece, and then use the knife to cut again. Dust the rolling pin with dry flour to prevent it from sticking.

2. Wonton stuffing Because wonton skin is thin, it is not suitable for wrapping large particles of food, so the ingredients need to be chopped; For aesthetic reasons, shrimp are usually only shelled and not minced. In addition to chopping, another method of work is "smashing" often used for flat food. But the most common way is to use mechanical crushing.

The steps are as follows:

1. Add an egg to each pound of meat, and mix well with salt, chicken essence, soy sauce and sugar

2. Break up an onion with a grinder and mix it well with the meat

3. Beat a large piece of ginger, a handful of scallions, three or four tablespoons of shrimp or shrimp skin with a grinder, spread it on a plate, put an appropriate amount of oil in the pot to 180 degrees, pour it on the plate, mix it well with chopsticks, cool it slightly, and mix it well with the meat.

Tips:

Wonton stuffing can also be added: minced chicken, minced beef, cabbage, celery, leek, diced mushrooms (to be soaked well), shrimp (not too rotten), etc., to form a variety of characteristics of wonton stuffing.

1. Ingot shape

Ingot shapeStep 1: Put the mince on the small wonton wrapper.

Step two: Fold the diagonal into a triangle.

Step 3: Dip a little water in one corner.

Step 4: Fold the other corner over to form a hand grip.

Step 5: Pull the two ends neatly so that the filling bulges in the middle, forming a ingot-shaped shape with the two ends cocked.

2. Pillow shape

Step 1: Place the filling in the middle of a large, thick wonton wrapper.pillow-shaped

Step 2: Fold each other in half diagonally.

Step 3: Put a little water on the left side and fold it up.

Step 4: Put a little water on the right side.

Step 5: Let the seal face down, back buckle face up (the width can be adjusted to grow square or square).

3. Umbrella shape

canopyStep 1: Use a spatula to spread the meat filling onto a thin ravioli wrapper.

Step 2: Bring the edges together with your fingertips.

Step 3: Put a little water on the left side and fold it up.

Step 4: Pinch the seal again with the mouth of the tiger.

Step five: Reverse buckle forming, that is, the two finished products of the umbrella wonton.

1. Chop lean and fat meat together, add seasonings and stir until gummy. Make small meatballs.

2. Sieve flour well into a large bowl, slowly add boiling water, quickly mix into a soft flour ball, cool hands with a little flour, roll the flour ball into a long strip, then cut into small rounds, grind into a thin round powder, put into the meatballs to make a small dumplings shape.

3. Grease the steamer, cover the leaves with oil, then grease the leaves with oil, steam the steamed dumplings over water for 7 to 8 minutes, mix well with the juice and serve while hot.

Tortellini/Tortelloni in Italian pasta is extremely similar to wontons in southern China in terms of form and wrapping, and the cost of the crust is different

The difference is mainly in the amount of eggs used, but the bigger difference is in the filling. Italian "ravioli" fillings are also rich and colorful, with a common combination of cheese, tomato, ham, bacon, spinach and so on. The Ravioli in pasta is more similar in wrapping to unpleated dumplings or Wenzhou wontons, and the filling combination is not very different from Tortellini/Tortelloni. (See also :it:Ravioli it:Tortellini)

pelmyen, widely eaten by ethnic groups in Siberia of the Russian Federation, is closely related to wonton food in China and Central Asia. Especially the black pepper in pelmyen, which must be imported from western China. Russian, Ukrainian and other ethnic dumplings, called vareniki or pirozhki, are very similar to Chinese dumplings. In Korea and Turkic or Iranian-speaking countries, food similar to Chinese "pot stickers" or fried dumplings, or "Xiaolongbao", "soup dumplings" are called Manty, Manti, Mantu, Mandu, etc., the four words obviously come from the Chinese "steamed bread".