Fresh Meat Fungus Wonton
1.
Step 1: Adjust the wonton filling and finely chop the green onions
2.
Chop the water-fat fungus
3.
Add chopped green onion to the pork filling and mix well. Choose 7-point lean and 3-point fat pork for the pork filling. Use a meat grinder twice to make it thin enough. For dumplings, it’s enough.
4.
Add fungus and mix well
5.
Add 20g cooking wine
6.
40g light soy sauce
7.
8g salt
8.
4g chicken bouillon, mix well and beaten up vigorously
9.
Finally, add 50g of peanut oil and mix well, seal the water, the fungus in the picture is added later, I think it is a little bit small at the beginning, the total amount is about 100g
10.
After mixing, the effect is bright and fragrant. At this point, the wonton filling is finished.
11.
Step 2: Wrap the wontons. I use the simplest and most common way to wrap wontons. Spread a piece of wonton wrapper on the cover mat, and put an appropriate amount of meat filling on the position as shown in the picture. Be careful not to let the meat. The stuffing sticks to all sides, otherwise it won’t be easy to pinch
12.
Pick up the bottom corner and place it on the meat (pictured)
13.
As shown in the picture, even the belt stuffing is rolled forward again, tightly, and rolled as tightly as possible, otherwise the stuffing will be too loose and will not form a ball, and it will be easy to show up when cooking
14.
Press both sides of the rolled wonton wrapper against the meat filling, and close the left and right sides so that the meat filling is completely wrapped in it, and then lift the corner of the wonton wrapper (pictured) to cover the meat filling.
15.
Cover the other corner as well (as shown in the picture), pinch the overlapping part of the two corners with your fingers, and wrap a beautiful little wonton. Continue to wrap the whole wonton. I used these materials to wrap a total of 120 pieces. ravioli
16.
Step 3: Cook the wontons, pour 7 minutes full of water into the pot and bring it to a boil. I use a wok with an opening of 30 cm in diameter. You can cook 50 wontons at a time. The larger the caliber, the more you cook, and The volume is not too big, it is not recommended to cook in a deep-boiled pot, the caliber is small and it is not easy to fish
17.
While boiling the water, prepare the ingredients, tear the seaweed into small pieces, mince the coriander, and a little shrimp skin
18.
Add a pinch of salt, monosodium glutamate and a few drops of sesame oil in a large bowl
19.
After the water is boiled, add a part of the wontons, quickly use the bottom of the soup spoon to gently push forward to prevent sticking to the bottom of the pot and mutual adhesion, and then add a part of the wontons, likewise, push them apart, cover the pot, and boil on high heat , This is the first "open", always push forward when pushing away, don't pull back, or the wonton will be scratched by the edge of the spoon
20.
After boiling, add appropriate amount of cold water, add it to the pot and no longer boil, cover the pot and boil again, this is the second "on", add cold water again after boiling, and boil the wontons again It's ready, this is the third "open"
21.
Turn off the heat, first scoop a tablespoon of wonton soup into a bowl, dissolve the salt and MSG, if you use chicken broth or bone broth to match, it is a pity that there is no ready-made soup at home, it is also good to use the original soup
22.
Use a strainer to fish in 15 wontons, and then scoop some soup, the soup should not have wontons
23.
Finally, sprinkle with coriander, dried shrimp skin and seaweed. You can also add pepper, rice vinegar, chili oil, etc. according to your taste.
24.
Unfinished raw wontons are placed in a dumpling plate (it comes with the refrigerator, usually used to ice dumplings), sealed with plastic wrap, and stored in the refrigerator. When you want to eat, you don’t need to thaw it, just boil it under water. It's very convenient
Tips:
1. Add peanut oil at the end when adjusting the stuffing to preserve moisture and make the stuffing smoother and juicy;
2. When wrapping wontons, be sure to pack them tightly, otherwise it is easy to reveal the stuffing;
3. When the water is completely boiled, put it in the pot and push gently to prevent it from breaking;
4. Don't cook for too long. Wonton wrappers won't taste good if they are boiled, just "three times" (water boiling three times).
