How to wrap wontons Illustration of how to wrap wontons
Wontons are pasta snacks that can be found in the south and north, but the names of wontons in various places are a bit "chaotic".
For example, it is called "Chaoshou" in Sichuan, "Wonton" in Guangdong, "Bianrou" and "Bianshi" in Fujian, and "wonton" in Beijing, Shanghai and other places. Wonton can be used as both a snack and a dish. It is the most common and popular snack among the public.
Most wontons are mainly made of dough and meat fillings, and are supplemented with salt, pepper noodles, monosodium glutamate, soy sauce, lard, sesame oil, chopped green onion and stock. The fillings, soups, eating methods and seasonings vary. There are different varieties such as boiled wontons, fried wontons, soy wontons, three-fresh wontons, shrimp wontons, wonton noodles, etc. They also have thin skins and many fillings, crispy and tender fillings, chewy, refreshing and delicious, small and cute shapes, etc. Features. According to different packaging methods and shapes, wontons are usually divided into four types: official hat type, pillow type, umbrella type, and hand-shaped wontons.
(1) Official hat style: Step 1: Place the filling in the middle of the thin large wonton wrapper. Step 2: Fold diagonally into a triangle.
Step 3: Apply a little water to both ends of the dough. Step 4: Pick it up with your hands, fold it and press it tightly.
Step 5: Fold only one end, leaving the other end upright in a triangle shape. (2) Pillow style: Step 1: Place the filling in the middle of the thick large wonton wrapper.
Step 2: Fold the diagonal corners in half. Step 3: Apply a little water to the left side and fold it up.
Step 4: Apply a little water on the right side as well. Step 5: Place the seal facing down and the reverse buckle facing up (the width can be adjusted to a rectangle or square).
(3) Umbrella style: Step 1: Use a spatula to spread a layer of meat filling on the thin large wonton wrapper. Step 2: Gather the edges together with your fingertips.
Step 3: Apply a little water to the left side and fold it up. Step 4: Use the tiger’s mouth to seal it tightly.
Step 5: Reverse buckle forming, which are two finished products of umbrella-shaped wontons (4) Hand-clasp style: Step 1: Place the meat filling on the small wonton wrappers. Step 2: Fold diagonally into a triangle.
Step 3: Dip some water in one corner. Step 4: Fold the other corner up into a hand shape.
Step 5: Pull the two ends neatly so that the filling bulges in the middle, forming a Yuanbao shape with both ends raised.
How to wrap Shanghai wontons
According to different wrapping methods and shapes, wontons are usually divided into four types, namely: official hat style, pillow style, umbrella style, Hand-chasing style.
(1) Official hat style: Step 1: Place the filling in the middle of the thin large wonton wrapper. Step 2: Fold diagonally into a triangle.
Step 3: Apply a little water to both ends of the dough. Step 4: Pick it up with your hands, fold it and press it tightly.
Step 5: Fold only one end, leaving the other end upright in a triangle shape. (2) Pillow style: Step 1: Place the filling in the middle of the thick large wonton wrapper.
Step 2: Fold the diagonal corners in half. Step 3: Apply a little water to the left side and fold it up.
Step 4: Apply a little water on the right side as well. Step 5: Place the seal facing down and the reverse button facing up (the width can be adjusted to a rectangle or square).
(3) Umbrella style: Step 1: Use a spatula to spread a layer of meat filling on the thin large wonton wrapper. Step 2: Gather the edges together with your fingertips.
Step 3: Apply a little water to the left side and fold it up. Step 4: Use the tiger’s mouth to seal it tightly.
Step 5: Reverse buckle forming, which are two finished products of umbrella-style wontons. (4) Ingot-shaped Step 1: Place the meat filling on the small wonton wrappers.
Step 2: Fold diagonally into a triangle. Step 3: Dip some water in one corner.
Step 4: Fold the other corner up into a hand shape. Step 5: Pull the two ends neatly so that the filling bulges in the middle, forming a Yuanbao shape with both ends raised.
How to wrap small wontons. Illustration of how to wrap wontons.
Ingredients: 500 grams of sandwich meat, 2 pounds of small wonton wrappers.
Accessories: 10 grams of salt, 2 spoons of fresh soy sauce, 1 spoon of pepper, 1 spoon of rice wine, 3 green onions, 1 egg, 2 spoons of water, 2 spoons of cooking oil. Steps to make small wontons: 1. Stir a pound of sandwich meat into minced meat. The finer the better, add all the seasonings (salt, fresh soy sauce, pepper, rice wine, and an egg) and stir in one direction. When the stirring feels vigorous, add it. Add 2 tablespoons of water, stir again, then add 2 tablespoons of cooking oil and green onions and stir evenly. The meat filling will be tender and juicy.
2. Take a small wonton wrapper, hold some meat with chopsticks and put it in the middle of the wrapper (if you like meat, put more, in fact, it will taste better if you put less meat). 3. Think of the chopsticks as the center, and wrap the surrounding skin toward the middle. 4. Put them all close to the chopsticks, and pull out the chopsticks.
5. Pinch gently. 6. A small wonton is ready.
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There are several ways to wrap Chaos
1. Ingot shape Step 1: Place the meat filling on the small wonton wrapper.
Step 2: Fold diagonally into a triangle. Step 3: Dip some water in one corner.
Step 4: Fold the other corner up into a hand shape. Step 5: Pull the two ends neatly so that the filling bulges in the middle, forming a Yuanbao shape with both ends raised.
2. Pillow shape Step 1: Place the filling in the middle of the thick large wonton wrapper. Step 2: Fold the diagonal corners in half.
Step 3: Apply a little water to the left side and fold it up. Step 4: Apply a little water on the right side as well.
Step 5: Place the seal facing down and the back button facing up (the width can be adjusted to a rectangle or square). 3. Umbrella-shaped Step 1: Use a spatula to spread a layer of meat filling on the thin large wonton wrapper.
Step 2: Gather the edges together with your fingertips. Step 3: Apply a little water to the left side and fold it up.
Step 4: Use the tiger’s mouth to seal it tightly. Step 5: Reverse buckle forming, which are two finished products of umbrella-shaped wontons.
How to wrap wontons, how to wrap wontons
Wrapping of wontons: Put the meat filling in the middle of a large wonton wrapper, dip your index finger in water to draw a circle on the outside of the wrapper, and then Fold the lower edge of the skin upward so that the two semicircles overlap. Use two index fingers to press and sweep along the water mark on the top to make it adhere. Then, glue the two corners of the folded bottom edge of the skin under the meat filling ( One corner can be dipped in a little water, and the other corner is pressed on top and pinched tightly) so that the wontons stand up.
Large wonton wrappers are generally in the shape of an equilateral trapezoid, with the short side facing itself. To make a small wonton wrapper, grab the wrapper with your left hand, take a chopstick or a wide ice cream stick with your right hand and dip some meat filling into it, scrape it into the middle of the wrapper, and then pinch it tightly.
The method of making wonton stuffing is the same as that of dumpling stuffing. Ingredients for pork stuffing: 500g pork belly, lotus white 1000g minced ginger, 15g minced green onion, 30g refined salt, 15g pepper, 5g cooking wine, 25g MSG 15 25 grams of sesame oil and 25 grams of refined oil. Method of preparation: 1? Peel and wash the pork, cut into fine pieces; wash the lotus root, cut into fine pieces, then mix well with refined oil. 2? Mix the pork cubes with minced ginger, minced green onion, refined salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.
Note: 1? The ratio of fat to lean meat in pork is 4:6. 2? Lotus white cannot be added directly to the pork cubes. It must be mixed with oil first and then added.
3? If you use Chinese cabbage as an ingredient, you must first pickle the Chinese cabbage and squeeze out some of the water before adding it. Mutton stuffing Ingredients: 500g clean mutton 250g chives 50g minced ginger 50g minced green onion 5g pepper 2 eggs 5g refined salt 3g pepper 15g cooking wine 20g soy sauce 25g sesame oil 25g peanut oil Preparation method: 1? Wash the mutton and chop into fine pieces; wash and chop the leeks into fine pieces; soak the peppercorns in boiling water to make peppercorn water.
2? Mix the minced mutton with minced ginger, minced green onions, refined salt, pepper, cooking wine, soy sauce, pepper water, and egg liquid, then add sesame oil and peanut oil, mix well, and finally add minced chives and mix well.
Note: 1? Mutton has a strong mutton smell, so pepper water must be added to remove the mutton, and the amount of minced ginger should also be increased.
2? Chive powder should be added last. If leeks are not available, celery and coriander can be used instead.
Ingredients for beef filling: 500g beef, 1000g white radish, 1000g onion, 50g egg, 1 ginger juice, 50g tender meat powder, 5g refined salt, 10g pepper, 5g cooking wine, 15g soy sauce, 25g MSG, 15g sesame oil 25 30 grams of refined oil and 50 grams of dry starch Preparation method: 1? Remove the fascia from the beef, wash it, mince it into fine pieces, mix it with tender meat powder, cooking wine and refined oil, let it sit for about 40 minutes, add 250 grams of ginger juice and water and mix it evenly; peel and wash the white radish. Cut into thick slices, cook them in a pot of boiling water, take them out, put them on a vegetable pile and chop them into fine pieces with a knife, then wrap them in gauze and squeeze out the water; chop the onions into fine pieces. 2? Add radish cubes and minced onions to the minced beef and mix well, then add refined salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, and egg liquid, mix well, and it's ready.
Note: 1? There should be no fascia in the beef, and the beef must be minced so that it can absorb more water and make it tender. 2? Meat tenderizer can also be replaced with soda ash, but the amount should not be too much.
3? Among the ingredients, white radish can also be replaced with leeks, celery, etc. If onions are not available, green onions can be used instead. Ingredients for fish filling: 1 large grass carp or mullet, about 1000 grams of pork fat, 100 grams of leeks, 300 grams of egg white, 2 refined salt, 15 grams of pepper, 5 grams of cooking wine, 25 grams of MSG, 15 grams of chicken essence, 15 grams of sesame oil, 25 grams of refined oil, 30 grams of refined oil. : 1? Slaughter and clean the grass carp, remove the head and tail, bone spurs and skin, take the clean fish meat and mince it into puree; chop the pig fat into puree; wash the leeks, cut them into fine pieces, add sesame oil and refined oil and mix well.
2? Put the fish head and fish bones into the pot, mix in water, add pepper, cooking wine, and chicken essence, simmer over high heat until the soup is milky white, then filter out the residue to make fish soup. 3? Add the minced fish meat to the fat meat paste and mix well, then add refined salt, monosodium glutamate, and egg white, stir, and add cold fish soup while stirring until the stir is strong and the fish soup is added, then mix with the leek cubes and serve.
Note: 1? Fish meat must have bone spurs removed to ensure its safety when eaten. It is better to use larger fish or fish with fewer bony bones.
2? The minced fish and fat meat must be minced so that more water can be absorbed and the fillings will be tender. 3? Chives should only be added last.
Ingredients for the three fresh stuffing: 200g fresh shrimps, 100g steamed sea cucumbers, 150g winter bamboo shoots, 150g pork belly, 200g ginger slices, 10g green onion sections, 20g minced ginger, 20g minced green onion, 50g egg white, 1 refined salt 10g pepper 3g cooking wine 30g MSG 10g chicken essence 10g sugar 10g sesame oil 25g stock 350g Preparation method: 1? Wash and chop the shrimps into puree, add refined salt and egg white and mix well; put the sea cucumber into the pot, add ginger slices, green onion sections, cooking wine, chicken essence and stock to taste, remove and cut into fine pieces; cut the winter bamboo shoots into fine pieces, Pour into a pot of boiling water and drain. 2? Peel and wash the pork front meat, mince it into minced meat, add refined salt, pepper, cooking wine, sugar, MSG and appropriate amount of water and stir evenly, then add shrimp paste, water-fried sea cucumber cubes, winter bamboo shoots, minced ginger, minced green onion, and sesame oil. Mix well and it's done.
Note: 1? Shrimp must be fresh; water-cooked sea cucumbers must be fed in advance to prevent astringency; the fat-to-lean ratio of pork sandwich meat is 6:4. 2? Chicken and other seafood can also be used to make the three-fresh stuffing; mushrooms can be used instead of winter bamboo shoots; if pork is not included in the stuffing, pig fat or lard should also be added to increase the moist texture of the stuffing.
Vegetable stuffing ingredients: 1000 grams of Chinese cabbage, 150 grams of shiitake mushrooms.
How to wrap authentic wontons, detailed illustrations of how to wrap wontons, and illustrations of how to wrap wontons beautifully
Wontons are pasta snacks that can be found in the south and north, but the names of wontons vary from place to place. Somewhat "chaotic". For example, it is called "Chaoshou" in Sichuan, "Wonton" in Guangdong, "Bianrou" and "Bianshi" in Fujian, and "wonton" in Beijing, Shanghai and other places.
Wonton can be used as both a snack and a dish. It is the most common and popular snack among the public.
Most wontons are mainly made of dough and meat fillings, and are supplemented with salt, pepper noodles, monosodium glutamate, soy sauce, lard, sesame oil, chopped green onion and stock. The fillings, soups, eating methods and seasonings vary. There are different varieties such as boiled wontons, fried wontons, soy wontons, three-fresh wontons, shrimp wontons, wonton noodles, etc. They also have thin skins and many fillings, crispy and tender fillings, chewy, refreshing and delicious, small and cute shapes, etc. Features.
According to different packaging methods and shapes, wontons are usually divided into four types: official hat type, pillow type, umbrella type, and hand-shaped wontons.
(1) Official hat style:
Step 1: Place the filling in the middle of the thin large wonton wrapper.
Step 2: Fold diagonally into a triangle.
Step 3: Apply a little water to both ends of the dough.
Step 4: Pick it up by hand, fold it and press it tightly.
Step 5: Fold only one end, leaving the other end upright in a triangle shape.
(2) Pillow style:
Step 1: Place the filling in the middle of the thick large wonton wrapper.
Step 2: Fold the diagonal corners in half.
Step 3: Apply a little water to the left side and fold it up.
Step 4: Apply a little water on the right side as well.
Step 5: Place the seal facing down and the back button facing up (the width can be adjusted to a rectangle or square).
(3) Umbrella style:
Step 1: Use a spatula to spread a layer of meat filling on the thin large wonton wrapper.
Step 2: Gather the edges together with your fingertips.
Step 3: Apply a little water to the left side and fold it up.
Step 4: Use the tiger’s mouth to seal it tightly.
Step 5: Reverse buckle forming, which is the two finished products of umbrella-style wontons
(4) Hand-clasp style:
Step 1: Put the meat filling On small wonton wrappers.
Step 2: Fold diagonally into a triangle.
Step 3: Dip some water in one corner.
Step 4: Fold the other corner up into a hand shape.
Step 5: Pull the two ends neatly so that the filling bulges in the middle, forming a Yuanbao shape with raised ends.
Pictures of the simplest way to make wontons
Pictures of the simplest way to make wontons:
1. Cat-ear wontons
Cat's ear wontons are a very common way to make wontons. They are characterized by their thin skin and large fillings, making them look plump.
Method 1: First, chop the meat filling and prepare the wonton wrappers. Place a dollop of meat filling in the center of the wonton wrapper.
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Fold the two sharp corners of the wonton wrapper in half and glue them tightly. Be careful not to let the meat filling leak out.
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Keep folding the corners on both sides inward in the direction of your fingers until the two corners completely overlap. Use a little force on your hands to stick the wonton wrappers firmly.
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Do the wontons made like this look like cat ears? Super cute!
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Method 2: Place the prepared meat filling in the middle of the wonton wrapper, and then fold the wonton wrapper directly in half.
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Roll the folded wontons inward into a semicircle, then bring the two sides together, press and stick them together, and it's done.
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2. Yuanbao Wontons
The shapes of the prepared Yuanbao wontons are like Yuanbao, which is particularly auspicious and is also the best way to wrap them without revealing the filling. Prepare the meat filling and wonton wrapper. First, place the meat filling in the middle of the wonton wrapper, spread it evenly and lay it flat.
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Roll one side of the wonton wrapper inwards until the filling can be completely rolled up.
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Use your thumbs to press both sides of the skin tightly.
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After pressing, wrap the wontons in the middle toward the filling to form a semicircle, and then stick the skins on both sides to the wontons.
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When completed, they look great when placed side by side! !
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3. Square wontons
Square wontons have thick skin and are more suitable for those who like to eat firmer wonton skins. Place the filling on the wonton wrapper and fold a sharp corner toward the middle of the wrapper to cover the filling.
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Roll the wonton wrappers on both sides toward the pointed corners of the wontons.
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After the corners on both sides are folded together, fold the last corner on top and wrap tightly, and a square wonton is completed.
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The wonton skin made this way is slightly thicker, but full of flavor. After cooking and dipping it in the sauce, it is simply delicious! #p#subtitle#e#
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4. Reunion Wontons
Reunion Wontons, as the name suggests, are round wontons, and the filling does not fall apart no matter how you cook them. Place the filling in the lower middle, roll up the bottom side of the wonton wrapper, completely wrapping the filling and leaving a small edge.
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Pinch the skin on both sides and fold them together towards the middle.
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After sticking it firmly, it will become a round wonton. The best way to make reunion wontons during the Chinese New Year is to symbolize family reunion.
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5. Wontons
Wontons are the fastest and easiest to wrap, and they are also the type of wontons that can be eaten in the most ways. They can be used in clear soup, spicy or fried. competent. Place the wonton wrapper in the middle of the palm of your hand and add the filling, then press the chopsticks down to close it with the palm of your hand.
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Then squeeze all the edges of the wonton skin together, press tightly and stick them together. Isn’t it super simple?
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Enjoy a bowl of hot wontons and spend a happy weekend. There is nothing better than this little bit of luck in life!
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You can also eat it another way, fry it and it will taste more delicious!
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Several ways to wrap wontons
The first one: Straw hat wontons. As the name suggests, they look a bit like a straw hat in appearance. They also look great when wrapped. It’s not difficult. The picture also shows the specific method. The text introduction is not as accurate as the picture. In fact, it is done by folding it in half and then folding it in half again. The main thing is to press the skin a little firmer. The second one: goldfish wonton, also The name is based on the shape of the appearance. It looks like a small goldfish. The wrapping method is similar to the straw hat wonton wrapping method. One is folding in half and the other is stacking. This wrapping method is not difficult. You can do it at a glance, but the proficiency level is different. The third type: Yuanbao wonton. This kind of wonton is more popular in the north. I don’t know if it is popular in the south. If you know, you can tell me.
This name is also based on the shape of the appearance, which looks exactly like the ingot used in the past. The method of making this type of wonton is a little more complicated than the previous two. It needs to be folded twice and then folded in half. You can do this by wrapping it several times. The key is to press the skin tightly. Don't fold the skin once and it will open.