【Jiangsu】Homemade Wonton Wraps

Overview

Wonton is a traditional Chinese food originating from northern China. In "Dialect" written by Yang Xiong of the Western Han Dynasty, it is mentioned that cakes are called wontons. Wontons are a kind of cake. The difference is that wontons are stuffed and eaten after steaming; if they are cooked with soup, they are called soup cakes. At first, it was used for worship. Until the Song Dynasty, every winter solstice festival, shops in towns and cities were closed, and each family made wontons to worship their ancestors. After the sacrifice, the whole family, parents and children would eat the wontons as sacrificial offerings. Since its development, wonton has become a famous snack with many names, different preparations, delicious flavor, and is widely loved by people all over the country. There are many special wontons in various places that are well received by diners. The famous one is the ciaoshou of Chengdu Long Chaoshou Restaurant, which has many varieties and thin skin and fillings. Tender, delicious and fresh soup; Chongqing's Guoqiao Chao Shou, which is carefully wrapped and packed with a variety of seasonings, and eaten with seasonings; Shanghai's Old Town God's Temple Songyunlou Three Fresh Wontons, which have exquisite fillings, thin skin and delicious flavor; Urumqi's Ququ, which is filled with mutton, has a thin skin and tender filling, and the soup is clear and delicious, etc. We Nanjing people also love to drink wontons. The most famous one is the Internet celebrity song: Drink Wontons. Every Nanjing person will hear this sentence when drinking wontons: Do you want spicy oil? It means the boss asks the customer: Do I need to put spicy oil in the wontons? My family also loves to eat wontons. After eating it for decades, I have never made my own wonton wrappers. This time, I just wanted to learn how to make wonton wrappers. I happened to have some Xiangxue flour at home, so I started to make wonton wrappers. It requires kneading the dough many times and dough, and rolling it out in a special way. For someone like me who is not good at pasta, it took a long time to finish it. Although it is very tiring, I still feel a great sense of accomplishment when I see the finished product~~~

Tags

• home cooking
• private kitchen
• alkaline surface
• clear water
• corn starch
• dumpling noodles

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Pour the dumpling powder into the basin

   

3. 3 Then add alkaline noodles

   

4. 4 Add water while stirring with chopsticks

   

5. 5 Knead into a ball and cover with film for 20 minutes

   

6. 6 Take out the dough and continue kneading it by hand

   

7. 7 Slightly smooth and then let the lid film relax for 30 minutes

   

8. 8 Continue to knead vigorously until the film is smooth and covered with hair for 30 minutes

   

9. 9 After dividing into portions, roll one portion into a large rectangle

   

10. 10 Sprinkle a little cornstarch on the surface to prevent sticking

    

11. 11 Then divide it into portions according to the size of the rolling pin, roll it up from one end and roll it back

    

12. 12 Repeat over and over again: open, roll up and press until the book surface is flaky

    

13. 13 After unfolding, just cut into small rectangles or squares of moderate length

    

14. 14 Finished product pictures