Name: Lamb Wontons
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Arowana dumpling powder; Some water; Some oil; Some salt; 200g Lamb; 2 pieces Chinese cabbage; 1/2 tofu; Some chopped green onion; A few drops Chili oil; 1 spoon Rice vinegar

Lamb Wontons

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Northerners love to eat dumplings. We Southerners love this bowl of soft and smooth wontons. Winter is here, and there is no heating in the southern part. It is really sadder than in the north. In the morning, eating a bowl of spicy wonton will warm up the whole body.

Wonton was a kind of cake in the Western Han Dynasty. The difference is that the wonton is filled with filling and eaten after being steamed; if it is cooked in soup, it is called "soup cake". The ancient Chinese believed that this was a kind of sealed buns without seven holes, so it was called "Chaos". According to the rules of Chinese characters, it was later called "Wonton". At this time, there is no difference between wontons and dumplings. Dumplings have not changed significantly for thousands of years, but wontons have flourished in the south and have an independent style. From the Tang Dynasty, the names of wonton and dumplings were formally distinguished.

Since its development, wonton has become a well-known snack with many names, different productions, and delicious flavor, spread all over the country, and deeply loved by people. There are many names for wontons, most places like Jiangsu and Zhejiang are called wontons, while Guangdong is called wonton, Hubei is called wrapped noodles, Jiangxi is called clear soup, Sichuan is called Chaoshou, Xinjiang is called Ququ and so on.
Wontons are rich in fillings. If you eat it in winter, Meimei recommends this lamb filling. Lamb is prepared with a trick, and there is no fishy smell. Lamb has a good warming effect. Eat more in winter to regulate the spleen and stomach and nourish the kidneys. All ages.

There are ready-made wonton wrappers in the vegetable market, but I prefer to press it myself and choose a good flour to make the pressed wonton wrappers more elastic and chewy. The dumpling flour used today does not shrink during operation and has a fine white color. , The taste is delicate, wontons are not easy to be cooked for a long time, and they are much better than the bought ones.

Lamb Wontons

1. The ingredients are ready.

2. After the lamb is soaked in water for half an hour to remove the smell, chop it into puree, add chopped cabbage and tofu, add appropriate amount of salt, and mix into meat filling.

3. Add appropriate amount of water to the dumpling flour, mix it into a relatively dry dough, put it in a manual noodle machine, press it into thin slices, sprinkle a little dry powder, and cut into square noodles.

4. When all the noodles are ready, you can start making wontons.

5. Take a piece of wonton wrapper and place the meat filling in the center of the dumpling wrapper.

6. Fold up the bottom half of the leather.

7. Fold it in half, fold the lower two corners together, and press it hard.

8. After all the wontons are done, place them on a plate sprinkled with dry powder.

9. Bring a pot of water to a boil, pour the wontons into the pot and cook until the pot is boiling.

10. When cooking the wontons, prepare the soup, put the chopped green onion, chili oil, salt, and rice vinegar in a bowl, add the boiling water for cooking the wontons, remove the cooked wontons, and put them in the soup.

Tips:
This time, dumpling flour is specially used for dumpling flour. The dumpling flour is selected from the best wheat from the world. The wheat core extract is used for professional matching. The color is natural and very delicate. It is used to roll the dough and the dough is good. It does not shrink, and it is cooked. The wonton noodles are smooth, the soup is clear and not turbid, the finished product is milky white and translucent, and the taste is glutinous, especially delicious.