Shrimp Wanton
1.
Wonton stuffing ingredients, shrimp, lean pork, carrots, ginger, chives, etc. are ready;
2.
Shrimp and prawn thread, wash and chop; wash and chop lean meat; peel and chop carrots; wash and chop chives and ginger separately;
3.
Add the chopped ingredients to the hoisin sauce, light soy sauce, olive oil, and salt to mix well, and the wonton and shrimp filling is ready;
4.
Wonton skin: Add appropriate amount of water to flour and mix into flakes; PS: The ratio of flour to water is 1:0.55. Both flour and temperature will affect the ratio of water. In winter, the amount of water should be slightly increased.
5.
Knead into a smooth dough and let it rest for 10 minutes to wake up the dough;
6.
Knead the dough again and divide the dough into three equal parts; PS: It is easier to roll the wonton dough into small balls;
7.
Roll the dough into a square, very thin; if it is sticky, you can dry it with a little flour to prevent it from sticking.
8.
Cut the dough into 8*8cm thickness with a knife, and the wonton wrapper is ready;
9.
Put the prepared wonton filling into the wonton wrapper;
10.
You just need to pack the shape you like; PS: Cantonese Bao's wonton is quick, just grab the meat.
11.
Boil water, add the wrapped wontons, and add a little salt;
12.
When the water is boiled again, you can add a little more cold water until the wonton floats and the wonton is cooked. You can add chives and coriander.
Tips:
1. Wonton skin can be kneaded with eggs;
2. Make the dough and let it rest for 10 minutes to wake up the noodles, so that the wontons are delicious;
3. Wonton shape can be made as you like;
4. If you like to eat fatty meat, you can change the lean pork to pork belly;
5. You can save 1/3 of the shrimp, don't chop it too much;
