Big Wonton

Name: Big Wonton
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Dandelion leaf; 3 pcs egg; 60g Chives; 20g Dried shrimp; 1 tablespoon sesame oil; 1 tablespoon Vegetable oil; 1 tablespoon Oyster sauce; 1 tablespoon Soy sauce; Some salt

by Susuai Food

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

As the saying goes, big wontons have heavy fillings, and small wontons have heavy skins. But I happen to be more greedy. I always like to have both fish and bear's paws. I like to eat big ravioli with thin skin and fresh stuffing.
This wonton wrapper must have bones, and it must not be soft when eaten. The filling should be acid-base balanced, with reasonable nutrition, and fresh and biting.
In spring this season, dandelion has just revealed its green buds and leaves, which is a good season for eating. Dandelion is rich in natural antibiotics and can be eaten raw. The young leaves are washed and dipped in vinegar and soy sauce. Although it is slightly bitter to chew, it has a unique flavor.
I used fresh and tender dandelion to adjust the filling, pressed the transparent wonton wrapper, wrapped a lot of thinly stuffed big wonton, and boiled a big pot full. The fresh smell of dandelion envelops the heat, entangles the tip of the nose, teases the taste buds, and makes people want to stop.

Ingredients

150g Dandelion Leaf
3 pcs Egg
60g Chives
20g Dried Shrimp
1 tablespoon Sesame Oil
1 tablespoon Vegetable Oil
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
Some Salt

Big Wonton

1. 1. Make a piece of harder cold water dough for 30 minutes. Divide the good noodles into three evenly and roll them out with a rolling pin. The noodle machine starts from the 1st gear and presses the 6th gear. The dough is pressed as thin as paper and then cut into triangles or Trapezoid dough. (Wonton wrapper ingredients: 150 grams of flour, 60 grams of water, appropriate amount of starch, 3 grams of salt)

2. 2. Beat the eggs and fry them into omelets, then cut into small diced pieces and let cool.

3. 3. Wash the dandelion in blanching water and remove the cold water for later use.

4. 4. Chop the drained dandelion, add diced eggs, pour in the oil and mix well.

5. 5. Pour in oyster sauce and soy sauce.

6. 6. Add the dried shrimp and salt in advance.

7. 7. Add the chopped leeks, pour in sesame oil and mix well.

8. 8. Take a wonton wrapper and wrap it with an appropriate amount of stuffing, and roll up one end of the cluster to wrap the stuffing.

9. 9. Pinch the two left and right corners crosswise and press it tightly, and it is ready to be cooked in boiling water. (Or add egg and seaweed to the soup, or drizzle with red oil)

Tips:
1. Unlike noodles and dumpling noodles, they are slightly firmer. Reserve a small portion of the flour first, then pour in the remaining dry flour and knead it together vigorously. If it is too dry and too hard, pat the dough with water and knead until all the flour is covered. Just rub them together.
2. The noodle pressing machine has 6 gears. From 1 to 6 noodles, the thickness will become thinner, and finally it will be as thin as paper.
3. Each time you change the gear, you must use dry starch to make up the noodles so that the noodles do not stick to each other. This is also the key to the transparency of the cooked wonton wrappers.
4. Be sure to add some salt when making the noodles, so that the noodles have a good texture and are not easy to break.
5. Add a little shrimp or shrimp skin to the dandelion filling to improve the freshness and maintain the acid-base balance.
6. When blanching dandelions, add a little salt to the water. After blanching for a few seconds, immediately remove the cold water, which will maintain a crisp taste.