How to make wonton wrappers to eat and use, how to make wonton wrappers

Chaos skin is used to wrap wontons, which is delicious and easy to use.

Doing so will keep you eating two large bowls.

Good? What is it?

Ingredients: 200 grams of wheat core flour for dumplings.

Excipients: 90 grams of water.

Specific steps: 1. Weigh the special wheat core flour for dumplings, pour it into a plate, and stir with chopsticks while pouring in water.

2. Stir the flour into a flocculent shape, and then knead the flour into a dough by hand.

3. Put the kneaded dough into a plastic bag and let it rest for 20-30 minutes.

4. Next, to make dumpling wrappers, first press the dough with a rolling pin and flatten it.

5. Then roll out the dough sheet slowly and roll it out to a thickness of about 1mm or thinner.

6. If there is a dough sheeter, it can also be used, which is more convenient than hand rolling, and it can be pressed repeatedly from the largest to the smallest dough pressing file.

7. Take it out after pressing.

8. Whether it is hand-rolled or machine-pressed, finally cut the dough into about 6 cm square dough.

9. The chaos skin is good, and it can be used to wrap wontons.

Add a pinch of alkaline flour to the flour, an egg, and mix well. (Approximate ratio of flour and alkaline flour: 500g: 2g.) With a small bowl of flour, pinch about 1 pinch of alkaline noodles with your fingers. ）

Add an appropriate amount of cold water, mix into a hard dough, cover and let rise for about 30 minutes.

Knead the dough well. Make a dough with cornstarch and roll out the dough into a thin dough like rolling noodles.

If the dough is large and the rolling pin is small, you can divide the dough into small portions and roll it out in stages. Cornstarch is the key to make a puff so that the dough can be rolled out quickly and does not stick. While rolling, sprinkle with an appropriate amount of cornstarch.

Fold the dough like a folding fan and cut it to the same width.

Open the wide strips and cut them into squares of equal size. The wonton wrappers are ready.

Extended information: Wonton is a Chinese word, and the Chinese pinyin is hún tún or hún tun soft; Cantonese: w n3 t n1, the same as "wonton"; Shandong dialect: hún dùn; English name:

Wonton, huntun) is a traditional folk noodle dish originating in northern China, which is wrapped in meat filling with thin dough, cooked in a pot, and generally eaten with soup.

Ingredients: flour, eggs, water.

The practice of wonton wrappers.

1. Mix flour, eggs and water together to knead into a dough, knead it for a while, the dough should be hard, and then wrap it in a plastic bag and let it rise for a while.

2. When rolling the dough, the dough should be able to be brought up.

3. Roll it out to a suitable thickness and size.

4. Folded and cut into suitable shapes.

5. Spread out and cut the strip again.

6. Done.

The practice of wonton wrappers.

Wonton, a traditional snack that originated in northern China, has been unbelievably promoted in the south. Although the wonton method is simple, the combination is varied. With different wrapping methods, fillings and ingredients, wontons can evolve into a variety of delicious flavors, and the first thing to make wontons is to make the wonton skin.

The materials for making wonton wrappers can be bought in the market, the so-called do-it-yourself, abundant food and clothing, let's take a look at the practice of wonton wrappers.

Ingredients: 500 grams of flour, 2 grams of alkaline flour, 180 ml of water

Method: 1. Put the flour and alkaline noodles into the basin, mix evenly, slowly pour in water, and constantly stir the flour with chopsticks;

2. Knead the flour into a smooth dough, cover it with a layer of plastic wrap, and leave it for about 30 minutes;

3. Sprinkle flour on the cutting board, put the dough that has been sitting for 30 minutes on the cutting board, and roll it out vigorously with a rolling pin. During this period, be careful to sprinkle thin dough from time to time to avoid the dough sticking to the rolling pin;

4. Roll out the dough into a sheet of about 1mm with a thin and uniform thickness, and then sprinkle a little thin dough evenly;

5. Cut the rolled dough into dough sheets about 8cm wide;

6. Stack the dough sheets on top of each other and cut them into square wonton wrappers.

Simple wonton wrapper, don't you want to make it? If you are interested, hurry up to the market to buy materials and make it!

The wonton skin must be hard and tendony, and it can be thin and firm when rolled out. The noodles are made of plain flour. When the noodles are alive, add 1 to 5 starch.

Mix a bowl of water, add some salt to cold water, add some egg whites, stir well, and then use this water to mix the noodles. The dough must be as hard as possible. The dough should be left to rest for 20 minutes, and then the coolies will continue to work and roll the dough into a 1 mm thin skin.

Be sure to roll it evenly, up and down, left and right, front and back. Because the dough is hard, the dough flutter used is very rare, and it is basically non-sticky. The rolled dough is very even.

Divide the surface into a rectangle, then fold it in half into 3 layers, clear and press the edges, and then open it, and there will be 3 equal lines to come out, so that it is 3 long strips cut out. In the same way, after the 3 strips are stacked, they are cut into 4 groups of squares. You can also cut the skin into a trapezoidal shape and wrap it in another way for a while.

When cutting, just cross and cut diagonally.

"Wonton Skin" is clean and hygienic by itself.

If you don't know how to make wonton wrappers, you can use dumpling wrappers to make wontons, and I wrapped them in the shape of cat ears.

95 kg of flour, 5 kg of starch, 32-35 kg of salt, 32-35 kg of gluten. Operation process: Mix the flour, starch and gluten power source evenly, add salt to the dough water to dissolve, then stir and add to the mixed flour, and put the flocculent dough into the dough sheeter to roll the skin.

There are 3 kinds of dishes that can be made with wonton wrappers, and they are easy to use.

Kuaishou Banana Pie --

Material --

2 bananas.

Wonton wrappers several.

Method --

Get your banana and wonton wrappers ready.

Cut the banana in half and divide it into four sections, slicing it in small pieces. And place the banana slices in the wonton wrappers and gently push them with your hands so that they spread evenly over the wonton wrappers.

The wonton wrappers are folded in half and glued tightly on all sides.

Press it around with a fork again to reinforce it to prevent leakage of the filling during the frying process.

Brush the pan with vegetable oil and put in the wrapped banana pie.

After frying until one side is golden brown, turn over and continue to fry until both sides are golden brown.

The fried banana pie is very delicious with a crispy skin on the outside and a sweet inside.

Tip --

When wrapping banana filling, be careful not to wrap it too full, to prevent the filling from leaking out, easy to fry, rather less than more.

Spring rolls --

Mini spring rolls, one bite at a time, super suitable as a snack

Detailed steps: 1: Shred carrots and Chinese cabbage for later use. Add a little salad oil to the pan, add the shredded carrots and cabbage and stir-fry over medium heat until browned.

2: Place the mixed filling in the center of the wonton wrapper.

3: Fold the bottom corner of the wonton wrapper upwards and cover it with the filling, and the left and right corners also fold towards the middle, and finally fold forward and roll well. When the roll reaches the end, it is glued with starch water.

4: Heat a pot of oil, put the spring rolls in, fry them over medium heat, and turn them over frequently. Fry the spring rolls until golden brown and remove from the pan.

Apple pie --

A woman has two stomachs, one for eating and one for dessert

Because of the thin skin of the wontons, the dessert is crispier and crispier

Detailed steps: 1: Peel and core the apples, cut them into cubes and set aside.

2) Add sugar, flour, cinnamon and a pinch of salt and stir well.

3) Beat the egg and brush on each side of the wonton wrapper.

5: Pour salad oil into the pan, cook until ripe, when the smoke begins, put the apple pie in the pan and fry until golden brown.

Of course, the fruits can be changed according to the season or your taste

Wonton wrappers can be made into many delicacies, such as frying the wonton wrappers directly in a high-temperature oil pan, and when the skin is a little golden, the fried wonton wrappers can be eaten instead of the crispiness inside the pancake fruit.

When frying wonton skin, you can sprinkle green onions on the wonton skin to protect it with white sesame seeds according to your personal taste, and it should be noted that before the wonton skin is under the oil pan, you need to dip each piece of wonton skin in water, and then evenly smear salt on it, so that the frying is crispy and more flavorful.

You can make wonton noodles, this is the easiest, no need to adjust the filling.

Prepare the ingredients: an appropriate amount of wonton skin, 1 small handful of enoki mushrooms, 3 shiitake mushrooms, 1 tomato (large), 2 eggs, a little chopped green onion, a little coriander, 1 teaspoon of salt, light soy sauce, pepper, and sesame oil.

Specific methods: 1. Clean enoki mushrooms and cut them into sections; Wash the mushrooms and cut them into small cubes; Tomatoes cut into small pieces; Wash the parsley and cut into small pieces; Finely chop the green onions.

2. Pour cooking oil into the pot, add chopped green onions and stir-fry until fragrant, add tomatoes and stir-fry until fragrant, add some light soy sauce to taste, then add diced mushrooms and stir-fry until soft; When softened, add an appropriate amount of water and bring to a boil.

3. Cut the prepared wonton wrappers into small cubes and shake them apart for later use. Crack the eggs in a bowl and stir together.

4. After the water in the pot is boiled, add the enoki mushrooms and wonton skin, and stir well with chopsticks to prevent sticking.

5. Turn to low heat and cook for about a minute, then add salt and pepper to taste.

6. Pour in the egg mixture and gently push it with a spatula to form a beautiful frangipani.

7. Finally, sprinkle in coriander to garnish, and it is delicious.

There are so many delicacies that can be made from wonton wrappers. You can put wonton wrappers. Roll it up and fry it in a pan of oil to make a delicious thin crisp.

Or roll the wonton wrappers by hand to make delicious ramen. And the leftover wonton wrappers. Cut into strips.

It can be made into a delicious noodle soup. In short, wonton wrappers can make a lot of delicious food.

Wonton wrappers are delicious and easy to make:

1. Put all-purpose flour, corn starch, egg liquid, water and salt into the main pot, knead the dough for 30 seconds, and then knead the dough for 2 minutes, replace it with all-purpose flour without cornstarch, and knead it into a flocculent shape.

2. Mix and knead into a ball, no dry powder. The dough is relatively hard, cover with plastic wrap and let it rise for 20 minutes, and the dough will become soft after the dough rises.

3. Knead the awakened dough for a while, knead it evenly and knead it into a smooth dough.

4. Cover with plastic wrap and let go for 20 minutes, then knead well after waking up.

5. After kneading the dough is already very soft and smooth, divide the dough into two, and wrap half of the dough in plastic wrap and continue to rise.

6. The cut dough has no pores, which means that the kneading is in place.

7. Sprinkle a layer of cornstarch on the countertop to prevent sticking, and sprinkle more.

8. Roll the rolling pin like this from the middle along the direction of the "m" arrow to the surrounding (you can also use the dough sheeter to press to the thinnest level, and you should keep sprinkling starch to prevent sticking halfway.) Then fold the dough sheets, first cut vertically into a rectangle with a width of 7-8cm, and then divide it horizontally into two from the middle (the width of this dough sheeter is 15cm, different dough sheeters have different sizes, please adjust the size as appropriate), and cut them into squares; ), the force should be even. Each time it radiates from the middle to the periphery, it will be rolled bigger and thinner.

9. After waking up, the dough is very soft and malleable, and it is easy to roll it out and roll it into a thin skin.

10. The front is also sprinkled with a thin layer of cornstarch, and the front and back are sprinkled with powder to prevent sticking.

11. The z" glyph is folded back and forth like this. Divide evenly into sections with a scraper. (When segmenting, pay attention to perpendicular to the edge each time), 12. Take a section, which is a long strip of dough. Put all the patches on top of each other.

13. Cut the dough into sections according to the size you need (large wonton skin, small wonton skin) to get the finished wonton skin.

14. If you don't feel thin enough, you can also stack 4 or 6 wonton wrappers together and gently roll them out with a rolling pin. (It can be rolled thinner, but be careful that both sides of the wonton wrapper must be glued with anti-stick powder). The wonton skin is thin to translucent, and the general wonton skin does not need to be so thin, pay attention to wrap it in a fresh-keeping bag and dry it carefully, and it can generally be stored in the refrigerator for about 3 days.

15. Wonton wrapping method: The two corners are folded to the middle in turn, the four corners are slightly staggered, and the wonton skin with enough filling is wrapped.

Here's how to make wonton wrappers:Ingredients: 500g flour, 2g alkaline noodles, 180m water.

1. Put the flour and alkaline noodles into the basin, mix well, slowly pour water into one hand, and stir the flour with chopsticks with the other hand.

2. Knead the flour into a smooth dough, cover it with a layer of plastic wrap and let it rise for 30 minutes.

3. Sprinkle flour on the cutting board, put the awakened dough on the cutting board, and roll it out vigorously with a rolling pin. Be careful to sprinkle thin dough from time to time to avoid the dough sticking to the rolling pin.

4. Roll out the dough into a sheet of about 1mm thick dough with a thin and uniform thickness, and then sprinkle a little thin dough.

5. Cut the rolled dough into dough sheets about 8cm wide.

6. Stack the dough sheets on top of each other and cut them into square wonton wrappers. Then prepare the ingredients for the meat filling according to the washed taste, such as 500g of pork filling, 50g of fresh shiitake mushrooms, 200g of small rape, 5g of minced ginger, 20ml of soy sauce, 5g of salt, 5ml of sesame oil, and an egg.

Method 1: Prepare ingredients: flour, salt, water, sweet potato starch.

Production steps: 1. Add salt to the flour, knead with water, and mix well.

2. After mixing well, let it stand for about 15 minutes, during which you can knead it several times.

3. Use a piece of gauze, wrap an appropriate amount of sweet potato starch, and tie the bag tightly for later use.

4、？After the dough is set to rest, apply a layer of starch on both sides, and then roll it out with a rolling pin to the appropriate thickness.

5. After the dough is rolled out, spread it out and use a utensil to cut the dough into four squares.

Method 2: Prepare ingredients: water, flour, dry flour, cornstarch.

Production steps: 1. Add water to the flour, knead it into a dough, cover it with plastic wrap and set aside for half an hour.

2. Divide the dough into several portions with a knife and sprinkle dry flour on the surface.

3. Flatten it with a rolling pin, then sprinkle dry flour on the surface and continue to roll it out.

4. Sprinkle cornstarch on the dough and continue to roll.

5. Roll out the thickness of the dough and cut it into small pieces with a knife.