Steps of Making Wontons

2026-02-01 09:31

The main steps to making wontons were as follows: 1. Prepare ingredients such as pork foreleg meat, onion and ginger water, light soy sauce, white sugar, oyster sauce, chicken essence, salt, white pepper, sesame oil, high-strength flour, eggs, room temperature water, edible soda, corn starch, onions, lard, secret ingredients, seaweed, etc. First, he made the stuffing. He added scallion, ginger, and pepper with hot water to make scallion ginger pepper water and let it cool. Then, he washed the pork foreleg meat and chopped it into a big bowl. He added a spoonful of light soy sauce, white sugar, oyster sauce, and half a spoonful of chicken essence and stirred evenly. Then, he added scallion ginger pepper water in batches. After each addition, he stirred until the minced meat completely absorbed the water. Finally, the minced meat was in a delicate and elastic state. Then, he added an appropriate amount of salt and pepper to remove the fishy smell. Then, he added a little sesame oil and stirred evenly. 2. To make wonton skin, put half a catty of high-strength flour in a big bowl, add eggs and stir them up. Add about 80 grams of room temperature water into the flour in small amounts many times while adding water and stirring. Add half a gram of edible soda mixed with water into the flour and knead it evenly to obtain a slightly dry dough. Cover it with plastic wrap and relax for 5 minutes before kneading until the dough is smooth. He sprinkled corn starch on the chopping board, rolled the dough into a rectangular shape, rolled it up, pushed it while rolling it to make it bigger and longer, and continued rolling at different angles. Then, he rolled up and stacked the leather, pressed it slightly with a rolling pin, rolled out the thick parts, rolled up the rolling pin again to make the leather into a barrel shape, pressed the front and back of the leather, opened it, rolled out the thick parts at the edges, sprinkled a little corn starch to prevent sticking, stacked it, cut it into the size of a wonton skin, spread it out, and cut it into pieces. 3. To wrap wontons, one had to put meat fillings on the wonton skin and pinch it according to different wrapping methods, such as: - One method was to beat the stuffing on the corner, fold it in half, fold it in half again, pinch it on both sides, dip it in a little water, and fold it over. - Or, he could dip a corner of the wonton skin in a little water and put the stuffing on the opposite corner. He could not pull out the chopsticks but roll them up directly. His thumb and pinky would press against both ends, and he could remove the chopsticks and knead them. - He could also place the stuffing in the middle, dip a little water on the two corners, fold it in half, and knead it. He could use chopsticks to press a little water in the middle, then press a little water on one corner, and fold it in the middle. - He could also place the stuffing in the middle and fold it flat to squeeze out the air inside. - The fillings were placed in the middle, and the chopsticks were not removed. The skin was directly wrapped on the chopsticks and squeezed with the tiger's mouth. - He placed the stuffing in the middle and folded the two corners diagonally. He kneaded them together to squeeze out the air. Then, he dipped a little water on one corner and folded it in half. He pressed the other corner over. - The stuffing was placed in the middle, spread out with chopsticks, and all the fingers of one hand folded in the middle. - For the Shanghai wonton, the square skin could be spread diagonally, and the appropriate amount of meat could be picked with chopsticks. First, one corner was wrapped, then the two sides were turned over, and finally, the other corner was dipped in water, wrapped, and secured. - Another method was to use chopsticks to pick up an appropriate amount of meat filling and place it on the wonton skin. Then, he flipped it up along the rectangular side of the wonton skin, rolled up the filling, and continued to roll it to the other side until it was 3/4 of the wonton skin. Then, he pinched the two sides tightly with both hands, dipped a wooden spatula in water, and wiped it on one side of the wonton. Then, he folded both sides of the wonton inward. The side that had been soaked in water was on the bottom, and the side that had not been soaked in water was on the top. He pinched it gently. 4. After cooking the wontons, he added water to the pot to boil it. Then, he added the wrapped wontons. After the water boiled, he added water twice. The wontons floated up and the skin became transparent. It was cooked. 5. After mixing the soup, he added a little chopped green onion, pork fat, light soy sauce, chicken essence, salt, secret ingredients, and a little seaweed into the bowl. Then, he scooped in an appropriate amount of wonton soup. If there was soup stock, it would be better to use soup stock. Finally, he scooped the cooked wontons into the bowl.