Fresh Meat Wonton (with Wonton Wrapper Production Process)

Fresh Meat Wonton (with Wonton Wrapper Production Process)

1. Prepare the ingredients you need and weigh them out as needed. On the picture are chives, pork tenderloin with skin, wheat noodles for dumplings, and ginger.

2. Weigh the wheat core flour for dumplings first, pour it into a plate, pour in water and stir with chopsticks.

3. Stir the flour into a flocculent shape, and then knead the flour into a dough with your hands.

4. Put the kneaded dough in a fresh-keeping bag and let it rest for 20-30 minutes.

5. Process the ingredients, remove the roots and yellow tails of the chives, and peel the ginger.

6. Cut the chives into small pieces, cut the ginger into ginger shreds, put it in a food processor, add water, and beat into ginger onion juice. If you don't have a food processor, you can just soak the ginger onions in cold water.

7. Strain the whipped ginger onion juice with gauze and use only the ginger onion juice.

8. To process pork tenderloin with skin, cut the pork into small pieces, which can be easily minced with a meat grinder.

9. Put the cut pork into the meat grinder, add salt, and start the meat grinder.

10. Add the ginger and green onion juice to the meat in two or three times while grinding the meat, and then add the next time. The ginger and green onion juice will not be used up.

11. Add some light soy sauce and peanut oil to the minced meat, mix well and put it in the refrigerator to stand for later use.

12. Next, make the dumpling wrappers, first squeeze the dough with a rolling pin to flatten it.

13. Then slowly roll out the dough sheet to a thickness of about 1mm or thinner.

14. It can also be used if there is a noodle pressing machine, which is more convenient than hand rolling, and it can be repeatedly pressed from the largest to the smallest noodle file. My wheat noodles for dumplings do not retract regardless of whether it is rolled by hand or pressed by a machine.

15. Can also be pressed very thin

16. Whether it is rolling by hand or pressing by machine, finally cut the dough into about 6 cm square dough.

17. The wrapping method is arbitrary, the meat filling should be moderate, too much is not good for wrapping, put the meat filling in the middle, and then pinch the dough around tightly. The prepared wontons can be eaten fresh or frozen.

18. Boil a pot of boiling water in a pot, add the wrapped wontons according to your personal food intake and cook.

19. To make a simple soup, mix the light soy sauce, chicken powder, and appropriate amount of sesame oil. If there is a stock, use the stock. Take out the cooked wontons and put them in a bowl, add some chopped green onions and start eating. The cooked wontons are eaten while they are hot, and the cooked wontons have a creamy white color and a firm and smooth taste.

Tips:

1. The water absorption of flour is different, and the water content should be increased or decreased as appropriate.
2. The prepared wontons can be stored separately and frozen.