Paper-thin skin----wonton skin and shallot stuffing

Overview

Wonton is a very good meal for all of us, no matter whether it is breakfast, lunch or dinner. It is nutritious and makes us feel comfortable. Adding some vegetables that we like, whether it is the elderly or children, it tastes even more delicious and delicious. The weather is getting colder, so we pack more at home and put it in the freezer. It is also a favorite among friends who work from 9 to 5. I want to introduce it to everyone, so that everyone can eat wontons made by themselves and eat healthily. In fact, when making wontons, the skin is the most important. As long as you need three things, you will make them better than even a five-star hotel. Don’t talk about it, let’s be serious. We have the three most common things in our daily life: A: Eggs. B: Salt. C: corn starch. The wonton skin wrapped in ABC has a good texture and chewy texture. Let’s try it quickly.

Tags

• pasta
• home cooking
• chives
• corn starch
• egg
• high gluten flour
• pork stuffing
• milk
• salt

Ingredients

Steps

1. 1 Prepare all materials.

   

2. 2 Add salt, eggs, and milk to the flour. Add milk in small amounts. If you don’t have milk, you can use water instead.

   

3. 3 Beat the flour into flakes.

   

4. 4 Use your hands to knead the dough into a ball, and do it three times (hand light, basin light, surface light), knead it three times and wake it up three times, with an interval of 20-30 minutes between each time. Noodles are the best. Cover the lid when rising.

   

5. 5 After the dough is cut, the inside is very delicate, there is no dough, etc., and it looks very uniform. It smells like custard.

   

6. 6 At this time, you must use corn starch to roll the dough into a sheet. Use corn starch to roll the dough on the top and bottom. Never add cornstarch.

   

7. 7 Slowly roll the dough into a disc shape and roll it out to 1 mm thick. This dough contains the three things I mentioned above, eggs, salt and cornstarch. Okay, this is how the wonton skin is made. Simple.

   

8. 8 Roll it into a sheet and cut it into thin slices about 7 cm wide and 1 mm thick with a knife.

   

9. 9 Cut into trapezoids. The remaining corners can also be used to wrap wontons.

   

10. 10 The wonton slices are cut one by one and are ready for use.

    

11. 11 Place the prepared meat filling on a plate and press it into a thickness of 2 cm. Finely chop green onions. (How to prepare the meat filling has been introduced in detail in the recipe.)

    

12. 12 Sprinkle the green onions evenly over the meat filling. Mix and wrap at the same time.

    

13. 13 With the short side of the dough facing you, place the meat filling on the dough.

    

14. 14 Bring the short sides up, not exceeding the long sides, and gently press the sides with your left and right thumbs to prevent the filling from being exposed (most suitable for beginners)

    

15. 15 Pinch the corners near the base of your thumbs and pinch back.

    

16. 16 One wonton is enough.

    

17. 17 It’s wrapped and ready to be cooked with stock.