Pork Prawn Wontons
1.
Put all-purpose flour and a proper amount of cold water into the same bowl, stir it with chopsticks to form a flocculent shape, and then knead it into a dough without dry powder. The dough cannot be used at that time, and you need to use it. If you use a machine to press the noodles, the amount of water is the amount of flour. About 45%, if the dough is rolled by hand, the amount of water is about 50% of the amount of flour, in short, it should be harder;
2.
Prepare pork fillings, shelled prawns, and a large handful of shallots; the amount is adjusted according to the amount of consumption, this article is just to share the production details;
3.
Shell the prawns, remove the shrimp thread, and rinse;
4.
Use a meat grinder to grind into small granular shrimp paste;
5.
Then put the chopped shallots and minced meat, appropriate amount of soy sauce, light soy sauce, salt, and a small amount of cold water into the meat grinder; stir for a while to fully mix the seasonings and materials; store in the refrigerator for later use;
6.
If you have a small dough press at home, you can press the dough several times according to the operation on the machine to change from thick to thin, and the dough is fine and smooth; if you don’t have a dough press, you can divide the dough into small doughs and sprinkle an appropriate amount of flour on the chopping board. Rolled into a thin dough, this article does not share the manual rolling of dough;
7.
The pressed dough is very thin, and the surface is sprinkled with cornstarch to prevent adhesion;
8.
Organize the long dough and cut it into even-sized squares. This is the wonton wrapper we pressed ourselves;
9.
Take a piece of wonton wrapper and put an appropriate amount of filling in the middle position, as much as you like;
10.
Gather the noodles from all sides to the middle. Because the noodles are fresh, they can be kneaded together more easily. This is the simplest. I call it "Goldfish Wonton". You can also wrap it into official hats according to your own methods. Beautiful ravioli
11.
This is the wrapped goldfish wonton, it's spectacular, isn't it?
12.
Boil a pot of water. Put the wontons into the pot after the water is boiled. The dough has little water content. Roll in the water for a few minutes. Although it is thin but not easy to break, all of it floats on the water, and the stuffed parts swell, and the thickest dough The location is not so "in vain", it can be out of the pot;
13.
When cooking wontons, you can prepare the soup: if there is a stock such as chicken broth, it is better to cook the wonton soup directly; put the appropriate amount of shrimp skin, chopped green onion, ground coriander, seaweed, etc. in a large bowl, and leave it alone; Then order a little light soy sauce, rice vinegar, sesame oil or chili oil. After the wontons are cooked, add the dried strips to a bowl and mix them briefly.
Tips:
1. Pork and shrimp are mixed into fillings, borrowing each other's taste, and the taste is delicious. If you use pure shrimp, you need to add a little fat to taste better; it is not recommended to use ready-made shrimp, because it has been made with baking soda and other ingredients Processing, shrimp meat is not elastic and not delicious, freshly peeled shrimp meat is better in terms of nutrition and taste;
2. The soup material is best to use stock broth such as chicken broth and bone soup. If you don't have any, you can use wonton soup. Other seasonings should be as rich as possible;
3. The unused wonton wrappers can be frozen and preserved; or the wrapped wonton can be kept frozen and put directly into the boiling water pot before use without thawing.
