Wrapping method of large Wonton
Release time : 06/10/2025 09:30:02
When it comes to "dumplings", nobody would be unfamiliar, and even those who have not tried it are unlikely to recognize it as a common table food. It can be paired with different wrapping methods, fillings, and ingredients, evolving into countless delicious flavors. Its wrapping methods are also infinitely varied.
Dough dumplings are a type of noodle-based snack and food, found in both the southern and northern regions. They come in different sizes and can be eaten as snacks or as part of a meal, being one of the most popular and widely enjoyed snacks.
Today, I'm going to mainly introduce the method of making large wontons, teaching you how to easily master the technique.
Firstly, you need to prepare the main ingredients before making dumplings, which includes pork belly meat, ginger, green onion, soy sauce, cooking wine, cornstarch, Hangzhou cabbage, egg, shrimp powder, salt, etc.
After all the materials are prepared, it's time to start the busy process of making dumplings. But how should you wrap them to create a beautiful shape like a hat? There are four types of dumplings according to their wrapping method and shape: official hat style, pillow-shaped, umbrella-shaped, and hand-shaped.
The official hat style means that the filling is placed in the middle of a thin, large dumpling wrapper.
Fold along the diagonal into a triangle.
Apply a little water to each end of the dough sheet.
Hold it up with your hands, fold it and press it tightly.
It only folds at one end, with the other end remaining triangular and upright.
Pillow-wrap: The filling is placed in the middle of a thick dumpling wrapper.
The diagonals are folded in opposite directions.
After dabbing a little water on the left side, it folds up.
I dabbed a little water on the right side too.
Place the closure down, with the back facing up. The width can be adjusted to form a rectangle or square.
Scallop-like: Use a scraper to spread a layer of minced meat on the thin crepe-like wrapper.
Scrape the edges and corners inward.
After dabbing a little water on the left side, it is folded up.
Then pinch the seal with your teeth.
The reversed-forming process results in two types of finished products: the umbrella-shaped dumplings.
Chopstick style: Place the minced meat in the dumpling skin.
Make a triangle by folding along the diagonal.
Dip a little water in one corner.
Fold the other corner up to form a hand shape.
Tie the ends neatly so that the filling is puffed up in the middle, forming a bao with two bulging ends.
The above four methods can be tried according to different habits of everyone. As long as you make it with heart, it will become a delicious masterpiece.
How to make dumpling skin? Dumplings originated from north China, but have been popularized in the south.
After continuous improvement, wontons have become a dazzling culinary phenomenon with an array of flavors. The quality of the wonton skin is also a crucial factor in determining whether or not it is delicious.
To make dumpling skins that the foodies will love, you need to prepare the ingredients for the dough. This includes 500g of flour, 2g of baking soda, and 180ml of water.
Secondly, follow the steps to create wonton skins: First, place flour and baking soda in a bowl and mix them together. Slowly pour in water while stirring with chopsticks.
II. Knead the flour into a smooth dough, cover with cling film and let it rest for 30 minutes.
3. Sprinkle flour on the counter, place the dough that has been left to rise on the counter, and use a rolling pin to force it out.
During this process, it is important to sprinkle in thin layers of flour from time to time to prevent the dough from sticking to the rolling pin.
IV. Roll the dough into a thin sheet about 1mm thick, then sprinkle with a little bit of flour.
V. Cut the dough into 8-cm wide strips.
6. Place the sheet on top of each other and cut into square-shaped dumpling skins.
Prepare the meat filling according to your preference, using ingredients such as 500g pork mince, 50g fresh shiitake mushrooms, 200g blanched bok choy, 5g minced ginger, 20ml soy sauce, 5g salt, 5ml sesame oil, and one egg.
Finally, with the assistance of a pair of sly and clever hands, a bowl of steaming wontons can be served at the table.
The process of making dumpling skin and jiaozi skin is quite different. Although the taste and appearance are not very different, the difference is significant.
Generally speaking, making dumpling skin is quite elaborate and requires a lot of steps.
Ingredients for dumpling skins: Dumpling flour, and water.
How to make dumpling skins: 1. Knead dough.
Turn the tap to drip-drip and knead flour into a dough with the hand cranking clockwise. Make it a bit firmer.
2. Kneading the dough.
Keep kneading for at least ten minutes until the dough is firm.
3. Wake up.
Place the kneaded dough in a basin, cover it and wake it until you start rolling out the dough.
4. Place the awakened dough on the plate and knead it hard for ten minutes.
5. Once it's all mixed together, take a chunk and poke a hole in it, then spin it around to get it smoother.
6. Cut the meat into four pieces with a knife, leaving the remainder in a bowl and cover it with a lid until ready to use.
7. Knead it into a thin and long rope, until the cross-section of the dough sticks is the size of a one-yuan coin.
Sprinkle some flour on the board to prevent it from sticking.
Knead the dough.
The width is about two centimeters. The key is that the handle should roll up and down on the board.
After the cut, you'll get this arrangement.
9. Press dough.
Sprinkle with flour, pinch each dough with your hands, and press it down with the big muscle that relies on the thumb of your palm.
The one on the left has been pinched straight and the one on the right has been flattened.
This way you can start rolling the leather! 10. Tools: rolling pin, rice.
At this time, there were many cut pieces on the table, and they were rubbed flat with their hands, which looked a bit like a flying saucer.
Roll the dough with a rolling pin.
When rolling with a rolling pin, pay attention to the thick middle and thin edges. The thick middle will prevent the dumpling filling from leaking. The thin edges will taste good.
The method of wonton skin is relatively simple. Just stir the flour with water to make a loose dough, then use a curing extruder to make a strip of dough, and then use a knife roller to cut it to make wonton skin. Put the flour into a basin, add a little refined salt, pour in a proper amount of water, and blend into a dough. When the dough is smooth, cover it with a damp cloth and let it soak for about 20 minutes. Set aside, knead it into a square shape, and start wrapping.
The difference between large wontons and small wontons is mostly made of dough and meat stuffing, followed by salt, pepper noodles, monosodium glutamate, soy sauce, melted lard, sesame oil, chopped green onion and stock. Due to differences in fillings, soup materials, eating methods, seasoning, etc., there are different varieties such as boiled wontons, fried wontons, fried wontons, three delicacies wontons, shrimp meat wontons, wonton noodles, etc. They also have thin skin and many fillings, crisp and tender filling meat, biting force, refreshing and delicious, and small and cute shapes.
Chao chao is divided into two types, with the smaller version further split into Northern and Southern schools. The southern style is typically made by people from the Huaiyang region; it features a thinner skin with fewer fillings, exquisite soup ingredients including shrimp skin, pickled vegetables, and egg yolk, offering a refreshing yet not greasy taste, with a tender meat filling.
The Northern style hails from Anhui, characterized by its robust and rich broth. To ensure authenticity, there are always several chunks of bone simmering in the pot, seasoned with a splash of bright red chili oil, garnished with green onion tips, and sprinkled with pepper powder for an irresistible aroma that penetrates the bones.
Traditional small wontons, one jin of flour can stretch out 600 wonton skins, the skin is so thin that it's translucent and transparent. You can see through it to read a character, and when you light it on fire, it will burn.
Xiao Hou Teng, also known as Huai Jiao or Zhou Sha Hou Teng, is a famous snack from the Yangtze River Delta region of China. It is characterized by its thin crust and tender filling, along with its delicious broth and fresh taste.
Due to its thin skin, the filling can be seen through it, and the surface of the small dumplings is wrinkled, which sounds like "wrinkle", so it is also known as "wrinkled net dumpling".
Little dumplings have become a popular delicacy across the country, and now there are conveniently packaged versions that cater to those who love them. This means that friends can enjoy freshly made little dumplings anytime, anywhere.
Another popular Shanghai dish is the large dumplings filled with greens and meat, which are typically larger in size, thinner in skin, and lavishly stuffed. The broth, traditionally made from chicken or pig bones, has evolved to include various flavors such as seaweed and shrimp roe broth. Before eating, a sprinkle of chopped green onions adds a finishing touch for visual appeal. Such mouth-watering dumplings are certain to satisfy those who love them.
*The medical information provided in this text is for reference only.
If you feel unwell, it is recommended to seek medical attention immediately, and the medical diagnosis and treatment will be subject to offline diagnosis.