How do you make your own wontons at home? How do you make ravioli at home?

Ingredients: 3 tomatoes; 2 packs of wonton skin; 2 pieces of pork; 1 pack of lilies; 2 eggs; 1 pack of lettuce; Green onions, ginger, garlic. Amount.

Preparation of wonton soup.

1. Prepare ingredients.

2. Soak ginger and scallion water in hot water.

3. Condiments: oil, salt, oil, light soy sauce, eggs, lard.

4. Blanch the lily, drain and chop.

5. Remove the pork skin and chop the meat.

6. Stir with chopped green onions, lilies and meat puree.

7. Add ingredients + a small amount of ginger and scallion water.

8. After the meat filling is completed, cover with plastic wrap for 30 minutes.

9. Stir-fry the tomatoes with garlic in the oil in a hot pan. Wrap the wontons after 30 minutes. Before the wontons are almost finished, boil the tomato water, and put the remaining ginger and shallot water in the soup together. Blanch in lettuce soup.

10. Stir-fry the oil, garlic and tomatoes in a hot pan. Remove the water and the remaining ginger and shallots.

11. The first way to wrap is to close the tiger's mouth.

12. In the second wrapping method, put the meat filling in the middle, dip the four sides in water, fold in half, dip the water in the lower right, and put the lower right and the lower left together.

13. It's wrapped. Boiled tomato soup (ginger and scallion water) with wontons inside.

14. Add the greens. Add salt. Complete!

First mix the noodles, [let the noodles wake up for an hour or so, so that the noodles will be gluten delicious], and then make the filling, this wonton filling is similar to the dumpling filling, you can do it according to your taste and preferences, when rolling the wonton skin, try to roll it out a little thinner, wrap it in the pot, prepare a bowl, put in dried shrimp, mustard, pepper, chopped green onions, salt, monosodium glutamate. Remove the wontons and pour them into a bowl, remember to put the soup into the bowl at the same time, if there is stock, add some stock to taste better.

Finally, drizzle sesame oil in a bowl and a bowl of fragrant wontons is good.

Ready-made wonton wrappers can be bought. If it's wrapped with celery meat:

1: Cut the celery into boiling water and remove it with your hands.

2: Add the chopped lean meat, green onions, thirteen spices, and peanut oil.

3: That little spoon word put the mixed stuffing into the wonton wrapper and knead it!

The wontons are very delicious, the meat with thin skin is tender and tender, fragrant and not greasy, and it is particularly comfortable to eat after eating a bowl, and it is comfortable to eat by yourself. Master the method of adjusting the filling, make it tender and fragrant, no need to buy it, no worse than the one you bought! Let me share with you the practice of fresh meat wontons, focusing on the steps of adjusting the meat filling, friends who don't understand come and take a look.

Ingredients; 400 grams of wonton skin, one egg, 100 grams of lean pork [for two people].

Accessories; 2 garlic stalks, 1 ginger, 1 tablespoon of salt, 1/2 sachet of seaweed. 1 spoonful of light soy sauce, 1 spoonful of oyster sauce, 5 grams of dried shrimp, 1 spoonful of chicken essence.

Step 1; Peel and wash the ginger and cut it into shredded ginger, wash the green onion and cut the shredded green onion, put the shredded green onion and ginger in a bowl and add water, grab and knead a few times and soak it for a while, and then use the green onion and ginger water later.

Step 2; Chop the pork into small cubes and chop it into a delicate meat puree, pay attention to the particles are not too large, and if you find that there is fascia in the lean meat when cutting, it must be removed, otherwise it will affect the taste.

Step 3; Then add green onions, ginger, pepper water to the meat filling and stir until the chopsticks stand in the meat filling and do not fall. Then add the pre-made green onion and ginger oil to the meat filling and stir to lock in the moisture and make the meat filling more smooth and tender.

<>Step 5; Don't rush to wrap the filling after it is adjusted, it is best to put it in the refrigerator for half an hour to an hour, so that the filling is not only more fragrant, but also better packed.

Step 6' After wrapping it in the end, boil it in a pot under water and cook it, the wonton soup is best to use bone broth or chicken broth, so that it tastes more delicious, if not, use seaweed and dried shrimp to simply season.

Wonton is a traditional delicacy evolved from dumplings, and the wonton must be delicious to make, and the wonton must be thin and strong, fragrant and tender filling. Let's share with you the production methods and precautions for wontons.

The making of wonton wrappers.

Ingredients to prepare:Flour, salt, water and wheat starch.

The process of production.

First, put the flour and salt together in the basin, and the ratio of flour and salt is three grams of salt per catty of noodles.

Second, add an appropriate amount of water in batches and knead the dough into a cotton wool shape.

Third, then continue to squeeze the dough into a dough to achieve a smooth face, hand light and basin light.

Fourth, put the dough in a warm place to rise for half an hour.

Fifth, sprinkle the wheat starch on the cutting board and press the dough into a round dough cake, so that the wonton skin will not break.

6. Roll up the pressed dough and roll it into a dough with a suitable thinness.

Seventh, you can finally use a knife to cut the dough into a square wonton wrapper.

Notes:When mixing the noodles, add a small amount of alkali to increase the brightness of the wonton wrappers. The longer the dough rests, the thinner and stronger the wonton wrappers are to roll out.

Dough with wheat starch can make the wonton skin brighter. In the process of pressing and rolling dough, it is necessary to repeatedly pat the dough.

Preparation of fillings.

Ingredients to prepare:Pork foreleg meat (fat to lean ratio of 1:9 or 2:8), green onion and ginger, pepper, oyster sauce, chicken essence and sugar, eggs (one pound of pork and one egg).

The process of production.

First, peel the front leg meat of the pork and break it with a meat grinder for later use.

II,Add the prepared seasonings to the pork, stir well and marinate for about half an hour.

Third, put the prepared green onions, ginger and garlic into a bowl, add an appropriate amount of hot water and soak until the hot water becomes cold, and the green onion and ginger water is ready.

Fourth, put the green onion and ginger water into the meat filling in three times and stir well, and add an appropriate amount of cooking oil to lock in the moisture.

Fifth, put the minced meat in the refrigerator and refrigerate it for ten minutes, then it can be used to wrap the wontons.

Notes:The whole process of stirring the meat filling should be stirred in one direction, so that the meat filling will be stronger. Green onion and ginger water can replace minced green onion and ginger to make the wonton filling taste better.

Name of cuisine: ravioli

Ingredients; Pork foreleg meat.

Accessories; Green onion and ginger water, light soy sauce, sugar, oyster sauce, chicken essence, salt, white pepper, sesame oil, 250 grams of high-gluten flour, 1 egg, 80 grams of warm water, half a gram of edible alkali, corn starch, green onion, lard, secret ingredients, seaweed.

Steps:

Step 1: First use green onions, ginger, peppercorns, add some hot water, soak a green onion, ginger and pepper water and let it cool for later use.

Step 2: Clean and chop the pork foreleg and put it in a large bowl, add a spoonful of light soy sauce, sugar, oyster sauce and half a spoon of chicken essence to the meat foam and stir well. Then add the water of green onion, ginger and pepper to the meat foam, stir until it is completely absorbed, then add salt and pepper to remove the smell, and then add a little sesame oil and mix well.

Step 3: Mix the dough. Prepare half a pound of high-gluten flour and beat an egg, stir and add warm water and noodles. Then mix half a gram of edible alkali with water and knead it thoroughly, then cover with plastic wrap and let the dough relax for 5 minutes, and finally knead it smooth.

Step 4: Sprinkle an appropriate amount of cornstarch on the cutting board, then use a rolling pin to press the dough and roll it out several times, then fold the dough several times and cut it into the size of wonton skin; The paper-thin wonton wrapper is ready.

Step 5: Put the adjusted meat filling on the skin and knead it well.

Step 6: Then put the small wontons in the pot and cook until the skin becomes transparent.

Step 7: Prepare the soup at the end: Add a little chopped green onion, lard, light soy sauce, chicken essence, salt, secret ingredients and a little seaweed to the bowl, then scoop in an appropriate amount of wonton soup, and the delicious wonton is ready.

Ingredient breakdownIngredients;

Appropriate amount of minced meat. Wonton wrappers to taste.

Accessories; Appropriate amount of bok choy.

Appropriate amount of sea white shrimp.

Eggs to taste. Ingredients:Salt to taste. Ginger juice to taste.

Appropriate amount of sesame oil. Appropriate amount of white sesame seeds.

Ground white pepper to taste.

Appropriate amount of chicken bouillon. Salty and umami taste.

Steps:1. Add ginger juice, white pepper, salt, eggs to the meat filling, season, and then add some water to let the meat filling stand for a while.

2. Remove the shrimp line from the sea white shrimp and chop it into shrimp puree.

3. Blanch the cabbage in a pot of boiling water, squeeze out the water and chop it into chopped vegetables.

4. Add the shrimp puree and chopped vegetables to the meat filling, stir it, add sesame oil, white sesame seeds, chicken essence, and the meat filling.

5. Put a little minced meat in the center of the wonton wrapper.

6. Fold in half and pinch together.

7. Pinch the top opening with a little water.

8. Bend down on both sides and stack them in **.

9. Pinch it again in the middle and let it form.

10. This is what it looks like when it is wrapped.

11. Pour boiling water into a bowl, add salt, seaweed, egg skin, chopped green onions, and white pepper, which is wonton soup; Take another pot of boiling water, boil the wontons until they float, and then cook for half a minute, then you can fish them into a soup bowl and eat.

1.Add chopped green onions, minced ginger, add an egg white, pepper water (when soaking the peppercorns in hot water in advance, remove the peppercorns, and use pepper water directly), salt, Shao wine, a little pepper, and a little light soy sauce and sesame oil.

2.Stir the minced meat in one direction.

3.The wonton wrappers are ready, prepare a bowl of water.

4.Rub the wonton wrappers around with water.

5.Add the minced meat to the wonton wrapper.

6.Turn the wonton wrappers from the bottom up.

7.Then roll it down into small rolls.

8.The big head dipped the two ends in water and squeezed them tightly together.

9.The pinched wontons are placed on the board.

10.Wash the shrimp skin and seaweed.

11.To prevent the shrimp skin from being too salty, you can soak it in water in advance.

12.Tear the nori into small strips.

13.Make water in the pot, put the wontons in the water after boiling, cover the pot and so on, turn the heat down after the water boils, open the lid and cook for two or three minutes, and the wonton skin becomes transparent.

14.Pour the boiled wontons into a bowl with shrimp skin, seaweed, sesame oil, soy sauce, and vinegar.

15.Sprinkle in coriander or chives and leeks to enhance freshness.

If you are too lazy to chop the minced meat yourself, it is best to buy a piece of meat and let the stall owner grind it for you.

The wonton wrappers sold outside are generally very dry and non-sticky in order to last for a long time, so when wrapping, be sure to brush water around the skin, and pinch carefully to prevent the filling from being exposed when cooking.

If the shrimp skin is salty, you can wash it in advance and soak it in water to ensure hygiene.

When boiling the wontons, the wontons must be stirred along the edge of the pot with a spoon to let the water move with the wontons, so that they will not stick to the pan.

The key is the preparation of the minced meat. Today I will teach you how to do it at home, the first step is this shrimp, first chop the shrimp into puree, and the second step. Pat the green onion and ginger flat, put it in a bowl, add some water, pinch out the juice with your hands, prepare some meat puree, chopped shrimp puree, add salt light soy sauce, corn oil, stir well first, step 3, add green onion and ginger water, stir the water to absorb dry, then add green onion and ginger water, stir until completely absorbed, like the state in **, I prepared a wonton skin for two yuan, the meat filling is not too much, use the easiest way to wrap, first adjust a soup, put seaweed, dried shrimp, green onion, salt, light soy sauce, pepper, lard, coriander, water in the pot, and put dumplings, Stir first to prevent sticking, cook for two minutes and float up, scoop two spoonfuls of water in the bowl to cook the dumplings, and put in the boiled wontons, the wontons are better than the ones I bought outside.

1. Add half a pot of water to the pot, turn on high heat, cover and bring the water to a boil.

2. After the water is boiled, add 1-2 tablespoons of salt and stir well with a spatula.

3. Then put in the freshly wrapped wontons, while adding, use a spatula, on the back of the spatula, from the body, use a spatula from the bottom of the pot, to the bottom, to prevent the wonton skin from sticking to the bottom of the pot, be sure to keep frying the bottom.

4. Until all the wontons are finished, then draw the bottom twice, cover the lid, and cook over high heat. Keep an eye on the fire to prevent water from spilling out of the pot.

After 5 minutes, pour half a bowl of cold water into the pot, stir a few times with a spatula, and continue to cover and cook.

6. After the water in the pot boils again, cook for another two minutes. If you are afraid that it will not be cooked, you can try a few first, and if you feel that the skin is hard, you can cook it for a while. Then cover the lid and stuff it for a while, if you like to eat something soft and rotten, you must stuff it for a while.

7. Take out the wontons and add light soy sauce or chili oil according to your taste!

The small brigade reform plum skills have to prepare the filling in advance, roll the chaos skin into a cylinder, fold the two sides in half and pinch the middle together, and then stick it with water at the corners of the dismantling chaos skin, which will make the chaos skin more annihilated and firm, put a small amount of meat filling when wrapping the filling, put the wrapped chaos into boiling water, and then pour sesame oil into the pot.

Be sure to pay attention to the ratio of flour and water, pay attention to the hardness of the dough, prepare the filling in advance, and choose the pork filling. Pay attention to the shouting type between the stools of the boiling time, and do not cook for a long time.

First of all, we should pay attention to the mixing of the filling, choose pork, green onions, ginger, garlic, peppercorns, ingredients, sesame oil, stir evenly, put the dough in the pot and cook, take it out and add the green onion, coriander, dried shrimp, seaweed.

When talking about the lack of coarseness, you must choose fresh lean meat, put the meat in a blender and stir it, and then add a little salt and chicken essence to the meat.

Materials. Pork 260g minced green onion and ginger Appropriate amount of fungus 6 shrimp 20 light soy sauce, Sichuan pepper powder, chicken essence, salt, sesame oil Appropriate amount of eggs 1 wonton skin About 70 seaweed, shrimp skin, coriander A small amount.

Steps:<>

1. Chop the pork into minced meat.

2. Finely chop the green onion and ginger.

3. Add minced green onion and ginger and an egg white to minced meat.

4. Add light soy sauce, salt, pepper powder or pepper water, and sesame oil to stir clockwise.

5. Soak the fungus in advance. Chop and add to the minced meat and continue to stir. (If you don't like to eat, you can leave it out) stir well and let it marinate for 20 minutes. For breakfast, you can marinate it at night, cover it with plastic wrap and put it in the refrigerator.

6. If you have wrapped some shrimp, marinate the shrimp in a small amount of cooking wine, salt and pepper for 15 minutes.

7. This is the wonton wrappers I bought, about 70 or so.

8. Put the wonton wrapper into the meat filling.

9. Roll up a part to cover the meat filling.

10. Roll it around again.

11. The inner layer of the two ends can be dipped in some water to facilitate sticking.

12. Pinch the two ends with the left and right hands and turn upwards, pinch the bonding at both ends, and it is easier to pinch the connection with some water.

13. The same method is used for shrimp, first put a small amount of meat filling, and then put shrimp. The shrimp is not too big, just put it whole, and the large shrimp can also be cut into two pieces for convenience.

14. The same method is wrapped.

15. Wrap all the wontons and cook them in a pot under boiling water.

16. Beat the remaining egg yolks and fry them in a pan into thin omelettes and cut them into strips.

17. Put seaweed, shrimp skin, egg skin, a small amount of light soy sauce, salt, sesame oil and coriander in a bowl. There is no coriander at home, and there are garlic seedlings to put in it. There is a pouring of pork rib soup, and the pork rib soup is more fragrant.

18. Put the boiled wontons on it and start eating.

Tips: 1. The uneaten wontons are frozen in the refrigerator, and the next time you eat them, you can cook them in boiling water without thawing them in advance. 2. You can prepare the meat filling at night and wrap it directly in the morning, or you can wrap it in the evening and freeze it and cook it directly in the morning.

3. The filling can be added according to your preference.