Wonton is a traditional snack originated from the north of China, but it is carried forward in the south. In addition to being called wonton, they also have a wide variety of names. Guangdong calls it yuntun, Hubei calls it Baomian, Jiangxi calls it Qingtang, and Sichuan calls it Shoushou. With different packaging methods, fillings and ingredients, wonton can evolve into a variety of delicious flavors. Wonton's package method is ever-changing. Here's a brief introduction to some of the most representative package methods.
Before packing wonton, we need to prepare raw materials to make wonton filling. Wonton filling can be matched according to personal taste. Here is only the case of green vegetable and mushroom filling. First of all, we should prepare the main ingredients: 500g pork filling, 50g fresh mushroom. First wash the rape and blanch in boiling water for 3 minutes. Blanch the rape and cool it. Squeeze out the extra water by hand and cut it. Wash the mushrooms and strain them to dry, then dice them. Then, put the cut rape and mushroom into the meat filling, put in an egg, add ginger powder, soy sauce, sesame oil and salt. Finally, use chopsticks or spoons to beat the stuffing clockwise to the top.
The first method is the northern Yuanbao wonton wrapping method: first, take a piece of wonton skin and put it on the palm of your hand, then use chopsticks to take a proper amount of meat stuffing and put it slightly lower in the middle of the wonton skin. Roll up one side of the wonton skin to about 1 / 2 of the wonton skin. Roll in again, 3 / 4 of the wonton skin. Add the two corners of the wonton skin together and squeeze tightly.
The second method is Sichuan hand copying method: first, take a piece of wonton skin and put it on the palm of your hand, and then use chopsticks to take some meat stuffing and put it in the center of the wonton skin. Fold the wonton skin diagonally and tighten the corners. Press the meat filling with the middle finger. Press the two corners together.
The third method is Hong Kong Style wonton wrapping: take a piece of wonton skin and put it in the palm of your hand. Use chopsticks to take a proper amount of meat stuffing and put it in the center of the wonton skin. Press the filling down with chopsticks. Pinch the wonton skin in the middle. Use the tiger mouth to tighten the seal repeatedly.