Big Wontons with Pork and Leek

Name: Big Wontons with Pork and Leek
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork filling; A handful Chives; 300g Flour; 135g Cold water for flour; Some Soy sauce; Some salt; a little starch; Some Dried shrimp; Some Seaweed; Some parsley; a little Vinegar

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Wonton is an ordinary food in our common people's homes. The practices in the north and the south are different, the materials used are different, and the packaging methods are also different. Still the same sentence, a thousand people have a thousand methods, a thousand people have a thousand tastes. Let me share my approach here! The dough for wonton slices should be a little harder. If it is hand-rolled noodles, it is recommended that the amount of water is between 45-50% of the amount of flour. The dough has a certain degree of hardness, and it does not take much effort to roll it; if you use this machine to press, it is recommended that the amount of water should not be too much, between 40-45%. Because the power of the machine is relatively large, the noodles will become softer during the pressing process. The wonton wrappers we bought have a layer of white powder on the outside. This is not ordinary flour, it is starch. It can play a role in preventing moisture and sticking. The wonton wrappers that I bought won’t stick even if they were left for two days. That’s because starch is used as a thin noodle. So when we make wonton wrappers at home, we can also adopt this method. "

Big Wontons with Pork and Leek

1. Add 1 gram of salt and cold water to the flour and put it in a basin

2. First use chopsticks to stir into flocculent

3. Then knead it into a moist and smooth dough. The dough should be a little harder, and then cover it with plastic wrap.

4. Add an appropriate amount of cold water to the pork filling to make a paste, then add an appropriate amount of light soy sauce, soy sauce, and salt according to the taste, and stir to taste

5. Clean the leeks and shake off the excess water

6. Chop into minced pieces and put them in the meat basin, do not stir first to prevent the soup from coming out

7. Use a noodle pressing machine to press out the dough and sprinkle starch on the dough from time to time to prevent adhesion

8. Repeat several times, press out the thickness you like, and then use a knife to cut into small pieces of any size

9. The wonton wrapper is pressed, because it is sprinkled with starch, so you don’t have to worry about sticking

10. Mix the leeks and the minced meat evenly

11. Take a piece of wonton wrapper, put an appropriate amount of filling in the middle, and wipe the filling with a brush dipped in water

12. Squeeze all the skin upwards tightly to form a small package, or you can wrap the wontons in your favorite way

13. All the skins are wrapped into wontons

14. When making boiling water in the pot, prepare a large bowl according to personal taste, put in shredded seaweed, small shrimps, coriander, light soy sauce, and a little vinegar

15. After the water is boiled, add the wontons until cooked

16. Scoop the wontons and soup into a large bowl, stir evenly, and you can eat it

17. So moisturizing

18. good to eat

Tips:
The amount of flour and the ratio of fillings are adjusted according to personal taste; Wonton skin is slightly harder, it is better to roll; Wonton wrapper method is arbitrary, you can come as you like; If there is broth, the nutritional value of wonton is higher. If there is no stock, just cook the wonton soup with seasoning; the seasoning and soup in the wonton can be adjusted according to personal preference.