Three Fresh Wontons with Meat
1.
Let's knead the dough first. Add flour to water to form a dough. The water used to make wontons is cold water. Do not use hot water to blanch the dough, otherwise the wonton skins will stick together. After kneading the dough, cover it with a lid or Put the plastic wrap aside to wake up for a while, about 40 minutes, the awake dough will be softer than when it is just kneaded, and it is easier to handle.
2.
When the noodles are awake, we will adjust the filling, clean the leeks, drain the water and cut into pieces, chop the pork into pork filling, cut the shrimp into small pieces, when mixing the filling, in order to prevent the leeks from getting water, you need to pour oil on the leeks first , Mix it to lock the moisture and umami taste of the leek itself, add the sauce to the pork first, so that it can remove the fishy and freshen the pork, and make the pork more flavorful. The next step is to put all the ingredients together, add the seasoning and mix well. , This is the meat three fresh stuffing,
3.
The awake dough is kneaded again and again to make it smoother and more gluten. Arowana Australian wheat core wheat flour is very delicate, moderately gluten, and full of fragrance. It is especially good for wonton wrappers. Roll the kneaded dough into a large rectangle with a rolling pin. For thin slices, sprinkle some flour on the kneading pad to prevent sticking, and roll it out as thinly as possible, which is almost the same as the usual dumpling skin.
4.
Sprinkle a layer of flour as shown, fold it, and then sprinkle a layer of flour,
5.
Then cut it into a trapezoid with a knife. This is the wonton wrapper, and then open it and cut the pieces together. The wonton wrapper is ready, and the next step is to wrap the wonton wrapper.
6.
Take a piece of wonton wrapper and put an appropriate amount of meat and three fresh stuffing, and wrap the wonton according to your own habits.
7.
Put the seaweed in a large bowl. Just tear the seaweed with your hands. Add white pepper, salt, chopped green onion and chopped coriander. In another bowl, beat the eggs. Bring the water to a boil. Pour the eggs and the eggs. Turn off the heat, pour the water into a large bowl, and the wonton soup is ready.
8.
Bring the water to a boil in a boiling pot, put the wontons in and cook them out,
9.
In this way, the wontons can be served with hot soup.
Tips:
1. The method of making three fresh meat fillings is mainly the processing of leeks. You must first stir with oil to lock the moisture and umami taste, or put it together and add salt, the leeks will soon be out of water and the umami taste will also run away. It is easy to open when it is wrapped, and it cannot be wrapped.
2. When making wonton wrappers, roll out the dough thinly, just like the usual dumpling wrappers, otherwise the dough will be too thick to affect the wonton flavor.
3. Put the wonton soup in a large bowl except for the eggs. The eggs should be poured in when the water is boiling, and the heat is turned off when they are formed, otherwise the eggs will not be fresh and tender, and they will foam easily.
