How to make wonton wrappers so that they can be wrapped well and will not break the skin?

Wonton is a very delicious delicacy, I believe most people like to eat wonton, it is very suitable for breakfast, and the preparation method is relatively simple. For busy office workers, wonton wrappers are a good breakfast option. So how to make wonton skin, so that it can be wrapped well without breaking the skin, let's take a look at how to make wonton skin, delicious and not broken skin.

How to make it:

First of all, we pour the appropriate amount of flour into the basin, then add a small amount of salt, stir evenly, then beat the eggs and pour them into the basin, stir fully with the flour, and then add an appropriate amount of warm water, stir while pouring water into a dough flocculent, and then knead it into a smooth dough, let it stand for about 20 minutes, so that the dough will be smoother, and it is also more gluten. Then we take the dough out and put it on a cutting board, roll it out into a thin cake shape, and sprinkle it with some starch, making sure to sprinkle it with starch, not flour. After sprinkling, roll out the dough into a thin crust, add some starch, and repeat this again, so that the dough feels very thin, but it must be evenly thickened.

When the state of the dough is a little transparent, then we use a knife to cut it open, stack two dough together, cut it into long strips and stack it on top of each other, and then cut it into squares of equal size, at this time, the wonton skin is ready, it looks not only very thin, but also very chewy. <>

Tips for making wonton wrappers

When we make wonton wrappers, as long as we master these skills, the first is to add an appropriate amount of salt to the flour, the second is to add some eggs to the flour, the third is to mix the dough with warm water, and the fourth is to sprinkle some starch on top when rolling the dough, so that not only does the wonton wrapper we make smoother, but also more firm. <>

Such a simple and easy to wrap, and the wonton skin does not break the skin, I think you will make it yourself.

Since the wonton skin is made of flour, it will be more or less sticky, but smeared with a little peanut oil and stained with some flour to dry, such a wonton skin is easy to wrap and not easy to break.

The finished dough is evenly sprinkled with starch during the rolling process. The wonton wrappers that result in this are thin and tough.

Mix the flour and water first, and here you must use hot water. Because the skin will not break if you use hot water. Then knead the flour into a dough. Then use a rolling pin to roll out the dough.

The practice of boiling wontons without letting the wonton wrappers boil rotten:

1. Put hot water into the pot.

The water temperature is very important when cooking wontons, the chaotic skin is particularly thin, and if you cook it in cold water, it may prolong the heating time, causing the skin to be particularly easy to boil, so it is often easy to leak the filling. So when boiling wontons, it is recommended to cook the water until it is just bubbling.

2. Add some salt and.

When cooking wontons, you can add some salt to the pot, and the effect of adding salt is to make it more resilient and prevent it from breaking the skin. When you put it down, you should be careful to break it up with a colander, so as not to let them stick together, otherwise it will be easy to break the skin when you cook it later. If you're making your own wonton wrappers, you can use warm salt water and noodles.

If you are still afraid that the wontons will break, then when cooking, add salt and then add some vinegar, so that the wontons will not break the skin.

3. Stir while cooking.

When the wontons are just out of the pot, we should use chopsticks or spoons to stir them immediately, because if the wontons are not stirred, the chaotic skin is very thin and will easily stick to the bottom of the pot. So during the heating process, the wonton wrappers are particularly easy to cook, and the filling will be exposed. Therefore, when boiling wontons, we should stir while cooking, so that the wonton skin will not be easy to boil, and it can also ensure that the chaotic taste is particularly delicious, and the soup is also particularly delicious!

1. After the water is boiled, put it separately, and no more than 20 wontons will be served each time. Push it with a pot sieve to prevent the bottom of the pan from sticking. When the water is boiling, add half a cup of cold water. After boiling again, add another half cup of cold water. Until all the wontons float up for a moment, you can do it.

2. Before putting the wontons, sprinkle a little salt in the water, and you can also use this method to cook the noodles without sticky. And most importantly, after taking out the wontons, add the pre-prepared soup to the bowl where the wontons are placed, and don't use the noodle soup from which the wontons are cooked.

Freshly packed wontons are boiled in hot water.

Frozen wontons are boiled in cold water.

Materials. Wontons to taste.

Salt to taste. Oil to taste.

Water (hot water, cold water) to taste.

Super simple steps to cook wontons without breaking the skin.

If you want to cook wonton skin not rotten, you must first choose a good flour, and then make wonton skin, so that it is generally not rotten and the effect of high-grade flour is very good.

According to your description, if you want to cook wontons without rotting the skin, you first need to boil the water, and then add the wontons one by one, don't stir them after getting out of the pot, wait for the wontons to start floating on the surface of the water, and then slowly stir to let the wontons heat evenly.

If you want to make wontons when cooking, the skin is not broken. Bring the water to a boil and don't always stir it. Put all the seasonings in advance and stir gently. In this way, he will not easily break the skin.

Boil the water first and wait until the water starts to bubble, we add some salt to the pot, and then put the wontons down to cook, at this time put the wontons down, it is not easy to break the skin.

When boiling the wontons, first boil the water, then put a little salt in the water, and then put the chaos down little by little, if you do this, the wonton skin will not rot.

1. First of all, add an appropriate amount of water to the pot. 2. Then turn on the stovetop and heat the pot. 3. When the water is boiled, add a few drops of sesame oil to prevent the chaotic skin from boiling.

It is necessary to wait for the water to boil before the wontons are cooked, so that the boiled wontons will not be rotten, and they will not fall apart, and the taste is particularly good.

Bring the water to a boil, then add the ravioli, and then turn to low heat to cook, so that the skin will not break easily, and the wontons will also be very tasty.

We can put hot water in the pot, and we can add some salt, and we should stir it while cooking, so that the skin will not break, and the boiled wontons will be particularly delicious.

1. First of all, add an appropriate amount of water to the pot.

2. Then turn on the stovetop and heat the pot.

3. When the water is boiled, add a few drops of sesame oil to prevent the wonton wrappers from boiling.

4. At this point, you can put the wontons in the pot.

5. Continue to heat until the water boils, add an appropriate amount of water, which can also prevent the wonton wrappers from boiling.

This should be done in a pot under boiling water, because if the pot is under cold water, the wontons will easily sink to the bottom, and the skin will spoil.

You can boil the water until it boils and then add the wontons, and then take it out immediately when it is cooked, so that the boiled red bean skin is still very good.

Freshly wrapped wontons should be boiled in hot water so that the skin does not break.

Quick-frozen wontons should be boiled in cold water so that the skin does not break.

When the water in the package is boiling, put the wontons, one by one, don't touch it now, cook for a while, shovel the bottom, cook for a while, and then cover the lid and cook.

Put salt and oil in the cold water (I put a spoonful of salt and cooking oil without waiting for the water to boil, put the oil and salt directly under the ravioli, and then cover the lid.

When the chaos is cooking, don't stir it on one side, just float up.

It was bought outside, and a little salt was put in it when cooked. After the water is boiled, do not boil it all the time on high heat, just boil it slightly, and order cold water to get out of the pot. By the way, if you want to make your own wonton wrappers, you can use warm salt water and noodles to add one.

Method 1. Ingredients: 20 frozen wontons, 2 soups.

Method steps.

1. First of all, take the frozen wontons out of the refrigerator and put them away, remember not to let them freeze, otherwise they will stick together and make the wonton dough rotten when cooking.

2. Use a soup pot to hold an appropriate amount of water, this water level should ensure that the wontons can float up after cooking and not connect with the bottom of the pot, otherwise the heated bottom of the pot will make the wonton skin stick off and expose the filling.

3. Heat the water with a rapid fire, pour the wontons into the pot when the water appears to bubble instead of boiling, and be careful not to put it after the big rolling, which is easy to make the wonton skin ripen first and the filling raw, and it is also easy to rot the skin and expose the filling.

4. After the wontons are put into the pot, use utensils to stir slowly along the bottom of the pot, don't let the wontons stick to the bottom of the pot, at this time, the fire should be appropriately slow, and after each soup boils, cold water should be boiled again until the branches are wide and boiling, and repeat many times.

5. During the period, it takes about one minute to put the soup into a bowl, add vinegar and sesame oil, etc., and adjust the amount according to personal taste.

6. When all the wontons float up and the wonton skin is transparent and smooth when cooked, scoop a little soup into the bowl first, and then scoop the wontons, so that it is not easy to stick to the skin.

Method two. Ingredients: wontons (quick-frozen), water (half a pot).

Method steps.

1. Enlarge half a pot of water and bring to a boil over high heat. I use pure water, everyone is free. Mengbu Liang.

2. Put the quick-frozen or fresh wontons in boiling water, put them gently, don't throw them away! The hot water will splash out and scald you!

3. Then it is very important: after the wontons are put into the pot, you should use a spoon to push the wontons lightly as soon as possible to prevent the wontons from sticking to the bottom and sticking to each other. The action of pushing is best continued until the water rolls again.

4. When the water in the pot boils again, the wontons are floating, at this time, pour a little cold water into the pot with a saucer, and the tumbling level rests, and continue to cook.

5. When the water boils again, all the wontons float, turn down the heat and cook for 1 minute to get out of the pot.

Hello, dear. 1. Spread the wonton wrapper flat in your hand, and then take an appropriate amount of dumpling filling and put it on the wonton wrapper.

2. After taking an appropriate amount of dumpling filling and placing it in the middle of the wonton skin, roll the edge of the rolling wonton skin inward, about one-third of the wonton skin.

3. Roll the wonton wrappers inward along the edge to one-third of the wonton wrapper area, and then roll the wonton wrappers inward by one-third on the basis of the first one.

Fourth, after Dachenyu rolls the wonton wrapper twice along the edge, fold the dumpling wrapper slightly upward along the middle position of the roll.

5. Finally, pinch the two ends of the wonton wrapper together in the direction of the arch along the ring shape.

Prepare the ingredients: Wontons to taste, water to taste.

1. Put water in the pot, the water can't be boiled until it boils, and the wontons are served when they start to bubble.

2. After the wontons are lowered into the pot, use the back of the spoon to move straight forward from the edge of the pot.

3. Cook until the wontons float up, and the wonton wrappers are puffed up and considered cooked.

4. After the wonton wrappers are all puffed up and become transparent, you can turn off the heat.

5. Remove from the pot and put it in a bowl, and the delicious wontons can be eaten.

The dough and the limbs are slightly stiffer, but it takes a long time to wake up or meet the noodles to wake up, so when the wonton skin is done, the dough is more tough, you can roll it very thin, you can turn it two more times, then the skin is not easy to break.