Wrapping Method of Yuanbao Wonton
Release time : 06/10/2025 09:30:02
Wonton is a traditional snack. According to the eating habits and cultural differences in different regions, different fillings are wrapped in the wonton, which can produce different flavors and delicacies for foodies to enjoy. Wontons have different fillings and different wrapping methods, and the "Yuanbao Wonton" that has to be mentioned is daily.
The way to make Yuanbao wonton, wonton has developed to this day, and it has become a famous snack with many names, different productions, fresh and delicious, spread all over the country, and is deeply loved by people.
There are many names for wonton. Most places such as Jiangsu and Zhejiang call it wonton, while Guangdong calls it wonton, Hubei calls it Bao Noodle, Jiangxi calls it Qingtang, Sichuan calls it wonton, Xinjiang calls it ququ, etc.
There are many unique wontons in various places that are well received by diners. The famous one is the wonton dumplings from Chengdu City Long wonton dumplings restaurant. They are of many varieties, with thin skin and tender fillings, delicious and fresh soup.
The cross-bridge rice dumplings in Chongqing City are exquisite and have a variety of seasonings. Dip them into the seasonings.
Sanxian wonton in Songyun Building, Lao City God Temple, Shanghai City, has exquisite fillings, thin leather stuffing, and delicious taste.
Qu Qu in Urumqi City, Xinjiang, has thin skin and tender fillings, clear soup and fresh taste. Eating wontons There is a custom in many places in my country to eat wontons during the winter solstice.
Among all pasta dishes, wonton is the easiest to make. There are many ways to make, and it is beautiful no matter how it is wrapped. Unlike steamed buns and dumplings, it really requires some technology.
How to make dumplings? The main ingredients are dumpling skin, pork, leeks and shrimp.
The craft is boiling and the production is simple.
1. Wash the shrimps and dispose of the mud line.
2. Slightly chop the shrimp meat and mix with the meat filling.
3. Add cooking wine and marinate for a while.
4. Chop the leeks and mix into the filling.
5. Add sesame oil or vegetable oil before seasoning, which can effectively prevent leeks from flowing out of water.
6. Add salt and pepper.
7. Beat in an egg.
8. Stir the meat filling in one direction until top.
9. Use chopsticks to scoop an appropriate amount of wonton filling onto the center of the wonton wrapper.
10. Fold the skin of the dumpling up and down, keeping about 1 centimeter of the edges intact, then pinch the sides of the dumpling skin together with your hands to make sure it won't leak any filling.
11. Then fold the skin downwards, so that the filling part is raised up.
12. Finally, fold both sides towards the center and pinch the corners tightly to finish.
Yuanbao wontons are named for their resemblance to Yuanbao, a coin. Those who love to cook on their own have learned this method of making wontons. Try your hand at making some delicious wontons and taste them!
Before 1950, the "Hutong Hotpot" in Donghuamen was the most renowned and best-known place to make small wontons.
It was originally a favorite snack among Manchu people.
There are high and low fillings. The highest ones are roast duck, winter bamboo shoots, chicken breast, and peas.
Generally, pork and leeks are used as stuffing, and Yuanbao wonton is named because it looks like Yuanbao.
The raw materials of Yuanbao wonton are 500 grams of flour, 200 grams of minced pork, 150 grams of leeks, 10 grams of soy sauce, 3 grams of refined salt, 20 grams of sesame oil, 5 grams of coriander, seaweed, shrimp skin, minced ginger, monosodium glutamate, and a little pepper.
The making method is simple and convenient, but it is deeply loved. Just mix the flour into a dough (slightly harder) and wake up for 10 minutes.
Cut the leeks into minced pieces.
Add minced ginger, monosodium glutamate, and sesame oil to mix well, then add soy sauce and mix well. Finally, add chopped chives and salt and mix into filling.
Rub into strips, squeeze the agent, and roll into wonton skin.
The skin is stuffed with filling, the two corners are pasted together, and it is pinched tightly to form an egg shape.
In a pot, add bone broth and bring it to a boil. Add dumplings and cook until they are done. Serve in a bowl with the soup and drizzle with oil and vinegar. Garnish with shredded seaweed, chopped cilantro, dried shrimp, and ground black pepper.
Editor's tip: When making dumplings, make sure the folded edges are not pinched out. This ensures a more realistic appearance.
The time should not be excessively long to prevent the filling from being overcooked and bursting.
Dumplings, also known as yum chung, are so named because the pronunciation of dumplings in Cantonese is similar to yum chung.
After years of development, dumplings have also developed their own unique style, with the exterior and filling differing from traditional ones.
The size is generally measured by the standard of "one mouthful."
What are the nutritional values of wontons? Let's explore together! 1. They're appetizing and delicious, with rich nutritional content that's sweet and flavorful, tempting your taste buds.
2. The calming nutrient noodle, with a long tradition of being able to subdue ghosts and evil spirits, actually has a calming and revitalizing effect on the mind and body. Its balanced combination of meat and vegetable fillings ensures that it is both nourishing and suitable for everyone, from young children to the elderly.
Blood enriching and Qi boosting wontons can provide essential amino acids and fatty acids, which help in the absorption of iron. They are effective for treating iron deficiency anemia.
Tips: When making wontons, here's a trick: when mixing the meat filling, make sure it is beaten in one direction to ensure it is tasty.
2. Making Wontons: Everyone knows the method to cook wontons, right? Just boil the wontons in water when it's boiling, then add a bowl of cold water after it boils again, and repeat that three times. That's how you make delicious wontons.
3. Making dumplings: Do you know how to make dumplings? Always start with the fire on, and if you turn off the heat, the dumplings will be soggy when you take them out, losing their elasticity.
The process of making dumpling skin and noodle skin is quite different. Many people confuse "noodle" with "dumpling," even though the taste and appearance are not much different. However, there are significant differences in their preparation methods.
Generally speaking, making dumpling skins is quite demanding and requires a lot of steps.
Ingredients for Dumpling Skin: Dumpling flour, Ingredients: Water.
How to make dumpling skins: 1. Knead the dough.
Turn the faucet to drip-drip mode and knead the flour into a dough with a clockwise motion until it's slightly stiff.
2. Knead the dough.
Keep rubbing it for at least ten minutes to make it elastic.
3. Kneading the dough.
Put the dough into a bowl, cover and let it rise until you start to roll out the dough.
Place the awakened dough on the plate and knead vigorously for ten minutes.
5. After kneading it into a ball, dig a hole in it, turn it in circles, and knead it into thin pieces.
6. Use a knife to do all four things, place the rest in a basin, cover it and set aside.
7. Knead the dough until it is as thin and long as a one-yuan coin on its cross section.
When kneading, sprinkle some flour on the board to prevent sticking.
8. Kneading dough.
The width is about two centimeters. The key is that the dough stick must be rolled up and down on the board.
After cutting, this arrangement will be formed.
9. Kneading 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 left one has been pinched straight and the right one 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.
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If you feel unwell, it is recommended to seek medical attention immediately, and the medical diagnosis and treatment will be subject to offline diagnosis.