How to roll wonton wrappers, how to roll wonton wrappers

Wonton wrappers are clean and hygienic by themselves.

How to roll out wonton wrappers:The main block answers: 200 grams of wheat core flour for dumplings.

Excipients: 90 grams of water.

1. Weigh the special wheat core flour for dumplings first, 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. Put the awakened dough on the panel, roll it out into a thin and transparent dough, remember to sprinkle starch to prevent sticking during the rolling process, the anti-stick effect of starch is much better than flour, and the surface of the starch-stained wonton skin will be smoother and the taste will be better.

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

6. Regardless of whether Jian Hui rolls the dough by hand or presses the dough by machine, finally cut the dough into dough about 6 cm square. Finish.

1. Add salt to the flour first, so that the skin is tough enough.

2. The dough used to make wonton wrappers should be a little harder, knead as much as possible, and knead until the basin, face, and hand are light. Then cover a basin or something, put it there and let it sit for about 15 minutes, and then rub it a few times during that time.

3. In the process of dough rising, we will make a flour bag, use a piece of cloth with a yarn hole, wrap it in the sweet potato starch of Shiyou's trembling eyes, tie the bag tightly, and wait to replace the flour to use, after the dough is awakened, apply a layer of starch on both sides.

4. Then slowly roll out with a rolling pin, and push forward evenly while rolling and rolling. After rolling the dough once, let go of the good year, change the direction and roll it again, and so on several times to roll the dough to the thickness you want.

5. After the dough is rolled out, spread it out, and then use the rolling pin to draw it into four squares.

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 originated in northern China, with a thin dough wrapped in meat filling, cooked after the pot, and generally eaten with soup.

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 board, place the awakened dough on the 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 taste of washing and dressing, such as 500g of pork filling, 50g of fresh shiitake mushrooms, 200g of rape, 5g of minced ginger, 20ml of soy sauce, 5g of salt, 5ml of sesame oil, and an egg.