Thin-skinned Meaty Small Wontons-homemade Wontons
1.
Pour medium powder, edible alkali, salt, and water into the basin
2.
Stir it into a floc. The amount of water can be adjusted according to the situation
3.
Install the noodle press, adjust the width to the 7th gear, turn to the 2nd gear, and start to pass the flocculent dough through the noodle machine repeatedly to press it into a smooth dough sheet.
4.
Adjust the thinnest level of the noodle machine to 1 stop, and slowly press the smooth noodles into thin noodles. Can be dusted to prevent sticking.
5.
Stack the dough back and forth neatly
6.
Trimming
7.
Cut out the wonton wrappers of the right size.
8.
Part of the stuffing material, stir in one direction to form meat stuffing (can be prepared according to local taste)
9.
Here comes the point, how to make small wontons! One piece of wonton wrapper, spread a thin layer of water on the upper and lower ends, and scoop a small spoonful of minced meat.
10.
Fold in half and squeeze slightly.
11.
The upper part is erected to fit, and the two corners of the lower part are squeezed and slightly folded inward.
12.
Then slightly dip in water and pinch the two corners together.
13.
The assembly line packs a large plate of small wontons!
14.
Can you cook wontons? Bring a large pot of water to a boil, add a spoonful of salt, put in the wontons, gently push from the bottom with a spatula to prevent sticking to the bottom. After the wonton floats in the water, pour a bowl of water and boil it again!
15.
Wonton soup: Add a handful of seaweed, a spoonful of salt, a little bit of chicken essence, a handful of green onion, and stir evenly with hot water. Just add the cooked wontons! Oh, a big mouthful! A bowl of thin-skin wontons!
Tips:
Tips: 1. The package method can be according to personal preference, or according to the upstairs method.
2. Wonton soup can also be adjusted with stock, and shrimp skins are added to make it fresher!
3. The wrapped wontons can be sealed and frozen directly. Eat and cook as you like!
