How long do wontons have to be cooked, and how long do raviolis take to cook

Boiled in boiling water and simmered.

When many friends cook dumplings, they cook them in a pot before the water is boiling. Because the dumplings are large and the skin is thicker than the small wontons, they can be boiled without waiting for water. However, the small wontons have thin skin.

If the water does not boil, just boil in a pot. If you soak it in water for a long time, it is easy to make the wonton skin soft, and it is easy to cook when the water is boiled.

So when cooking small wontons, whether they are freshly wrapped or quick-frozen, they must be boiled in water first, and then boiled in the pot.

Tips for boiling small wontons 2:

Cover and simmer.

The wonton skin is thin, and the wrapping method is relatively simple. You can take a bag as you like. After the small wontons are boiled in boiling water, they cannot be boiled in boiling water all the time, so that the boiled water can easily break up the wrapped small wontons, and because of the large fire, it will also cause the wonton skin to be boiled and the wonton filling is not cooked.

After the wonton water is boiled, turn off the heat appropriately, cover the pot, and simmer. Experienced dumpling friends know: "cover the pot to cook the filling, open the pot to cook the skin".

This method is also suitable for cooking small ravioli. The small wontons cooked in this way are not only not easy to spread, but also the wonton skin and filling can be cooked at the same time, and the cooked small wontons are complete, beautiful, and delicious.

Tips for cooking small wontons 3:

Cook until cooked through, then turn off the heat.

When boiling the ravioli, bring the water to a boil, cover the pot and simmer over low heat, and bring to a boil for about 1 minute. Observe that the skin of the small wonton is almost completely transparent, and the filling of the small wonton expands and becomes larger when heated. It stands to reason that this state is only 90% mature.

At this point, you can turn off the heat. Don't boil the pot right away, let the small wontons simmer in the pot while they are still warm.

Turn off the heat when the small wontons are cooked until they are nine ripe, so that the cooked small wontons will not fall apart and will be more complete and beautiful. Don't worry about getting it raw or not, because the lid is stuffy for a few seconds, so the small wontons are fully cooked.

The boiled small wontons are wrapped in fillings, all of them are chubby, and the wonton skin is transparent and not scattered. It's delicious and slippery in one bite!

2.When the quick-frozen wontons are cooked, it takes a little longer than the current packaging time, that is, the time to cover the pot and cook it on low heat is a little longer.

3.When cooking small wontons, be sure to prepare the wonton soup first, and when the small wontons are cooked, you can take them out and eat them. Cooked wontons cannot be stored for a long time and are prone to swelling.

How long have you been making ravioli? Learn the above three tricks, and the small wontons are cooked just right, delicious but not rotten.

Wonton is a more popular food, most people prefer to eat wonton, some people buy wontons and go home by themselves, but they don't have a good grasp of the proportions of cooking, the following is how long to cook wontons Five minutes to cook.

When everything is ready, cook for about 5 minutes.

Put water in the pot, boil until boiling, put the wontons down, boil until they boil again, put a little cold water to knot (to avoid the skin from rotting), boil again until boiling, and then you can put it in the bowl. Be careful not to put too little water in the pot, if there is too little, the wontons will be easy to rot, and then it will not be delicious!

Wonton trivia.

Beijing] places like northern China are commonly known as wontons.

Sichuan] is commonly known as copying hands, Sichuan people are spicy, and there is a famous dish called "red oil copying hands".

Chongqing] Chongqing is called the copyist, Kaizhou District, Wanzhou, and Yunyang in the northeast of Chongqing.

and other places are called baomen.

Hubei] Some people also call dumplings (called in Wuhan) and noodles (called in other parts of Hubei).

Anhui] southern Anhui is called "burden".

Jiangnan] Shanghai, southern Jiangsu.

Wu dialect in Zhejiang and other places.

Wonton "read [?].w?nd?n], with Cantonese.

The pronunciation is quite similar. Shanghai wontons are usually boiled in plain water and then added to a soup stock made from chicken, broth or bone broth, with sesame oil or soy sauce dripping into it if you like it. Shanghai wontons are sometimes wrapped in coriander or celery.

Jiangxi] is commonly known as clear soup, and there are also places called baomen and wonton.

Guangdong] Because the word "wonton" is relatively rare, and the knowledge level of people in the past is limited, it is commonly written as "wonton" (Cantonese), and the English "wonton" is derived from Cantonese.

Wrapped in wonton wrappers with minced fillings. The skin of Cantonese wontons is made of eggs and flour and cut into squares of about 8cm by 8cm. The filling is made of fat, lean pork, fresh shrimp, ground fish minced and egg yolk, seasoning.

The wrapping method of Cantonese wontons is generally fast, and it does not have to be folded neatly and gradually. The size is based on the ability to swallow one in one bite.

Fujian] is commonly known as flat food, flat meat, the meat filling is generally beaten with a mallet, and the skin is dough.

If it is a freshly wrapped ravioli, it is generally boiled for about 5 minutes after being put into the pot. Generally, when the wontons float, they are basically cooked, and if they are served at this time, put a little coriander or something like that, the taste will be particularly good.

If it's a frozen wonton and cook for about 7-8 minutes, wait for the water to boil again for a minute or two, then add some cold water, boil again, and continue to boil for 4-6 minutes.

Recipe for boiling ravioli

1. Boil.

The wonton skin is thin, if the water is not boiled, boil it in the pot, soak it in the water for a long time, it is easy to soak the wonton skin softly, and it is easy to cook after the water boils. Therefore, when cooking wontons, whether they are freshly wrapped or quick-frozen, they must be boiled before boiling in the pot.

2. Cover the pot and cook over low heat.

After the wontons are boiled in an underwater pot, reduce the heat appropriately, cover the pot and cook slowly. The wontons cooked in this way are not only not easy to fall apart, but also the wonton wrappers and wonton fillings can be cooked at the same time, and the cooked small wontons are complete, beautiful and delicious.

3. Cook nine ripe and turn off the heat.

Turn off the heat when the small wontons are cooked until they are nine ripe, so that the cooked small wontons will not fall apart and will be more complete and beautiful. Don't worry about undercooking, because the lid of the pot is stuffy for a few seconds, so the small wontons are already fully cooked.

Chaos is cooked in 5 minutes if it is freshly packed, and about 10 minutes if it is quick-frozen. It's all floated and almost cooked. Cook over high heat, and put plenty of water. Wait for the water to boil, then go down to chaos and continue to boil for 4-6 minutes.

In the process of boiling, gently use a colander to push the wontons one by one to prevent sticking, if the wonton package is relatively large, you can add a little water or add some greens after boiling, after boiling again, each wonton has floated up, then it is cooked.

After the water is boiled, it is fine to cook for 5 minutes.

Preparation materials: 300g of pork belly, 150g of green beans, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of sesame oil.

1. Prepare a portion of minced meat.

2. Wash the green beans, remove the two ends, and remove the tendons on the sides.

3. Chop the green beans finely and set aside.

4. Mix an appropriate amount of sesame oil in the green beans and mix well, which can lock in the umami of the minced beans.

5. Put the minced meat and beans together, pour an appropriate amount of light soy sauce, an appropriate amount of cooking wine, and an appropriate amount of salt.

6. Mix all the ingredients well, and the filling will be ready.

7. Wrap all the wontons.

8. After the water in the pot boils, put a small spoon of salt, then add the wontons, cover the lid and cook over medium heat for 5 minutes.

9. Finished products.

It's enough, wontons can't be boiled in boiling water all the time, so that the wonton skin will rot soon, so after the water is boiled, you have to use low heat, just like the wontons are soaked in hot water at 100 °C, soaked and cooked, if you don't control it well, then wait for the water to boil, add cold water.

Three openings, three times adding water, three times boiling, basically cooked.

It depends on whether it is vegetarian or meaty.

Just boil the pot and the wontons float up.

How many minutes do you usually cook wontons? If it's fresh, it will be cooked in 5 minutes, and if it's quick-frozen, it will be cooked in about 10 minutes. It's all floated and almost cooked.

Cook over high heat, and put plenty of water. Wait for the water to boil first, and then boil again for a minute or two, then add some cold water, boil again, and continue to boil for 4-6 minutes. During this period, you can shake it to prevent it from sticking to the pan and clinging between the chaos.

If you want to maintain the original flavor of the wonton itself, use hot water, which cooks quickly and the wonton itself tastes good. If you like to drink wonton soup, use slightly cooler water, so that the flavor of wontons will be more fully integrated into the wonton soup.

When cooking wontons, you need to master the following skills.

1. Put water in the pot to boil, and while waiting for the water to boil, you can put salt, monosodium glutamate, lard (or sesame oil), pepper, a little seaweed, and dried shrimp in the bowl that is about to eat chaos, and add as much as you like.

2. Put the water into chaos after boiling, and pay attention to it after covering the pot, so as not to overflow the boiling water.

3. When the water is boiling and the chaos is floating, add a large spoonful of cold water into the pot and continue to boil.

4. After the water boils or rises again, you can get out of the pot, I am used to scooping a little boiling water and putting it in the bowl to flush the condiments away, and then scoop all the chaos into the bowl, and then add the right amount of water into the bowl is enough, the wontons can not be boiled all the time, so the wonton skin will soon rot Yudong Hui, so after the water is boiled, you have to use a low fire, as if the wontons are soaked in hot water at 100 °C, soaked and cooked, if the control is not good, then wait for the water to boil, add cold water.

Target! Keep in mind that wontons can't be boiled for too long, because if the wonton wrappers are soaked in water for too long, they will break, and it won't taste good. If the cooking time is too short, and the wonton filling inside is not cooked, it cannot be eaten!

Quick-frozen wontons should be boiled in lead water, and the wontons should be boiled in the pot again, and the wontons will float up, just add some water and boil the pot. If it's a freshly wrapped wonton, it will be cooked in 5 minutes, and if it's quick-frozen, it will be cooked in about 10 minutes.

The method of boiling quick-frozen chaos without breaking the skin:

1. Heat: When cooking quick-frozen chaos, it is not advisable to use high heat, it is not like fresh chaos, and it is not easy to break the skin when cooked over high heat. Quick-frozen chaos is suitable for slow cooking over low heat, so that Chaos Pi Hengsun is not easy to break.

2. Add salt: When boiling quick-frozen chaos, add some salt to the water to make the skin of the dumplings more resistant to cooking. In this way, the skin of chaos will not be easy to break.

3. Boiling water: After the salted water is completely boiled, instruct the chain to put the quick-frozen chaos in. Don't put it too early, otherwise it will stick together, and after putting it in, stir it thoroughly, so that the skin will not break because of sticking together.

4. Add cold water: After the chaos is put in and the water is boiled again, pour in a small amount of cold water, and this process is best repeated three times. Stir after pouring cold water, so that the chaos will not break the skin.

5. Add vinegar: If you are still afraid that chaos will break, then add some vinegar after adding salt when cooking, so that chaos will not break the skin.