Hello everyone, I am Qiong
Today, let’s share my Spicy Wonton
It’s just that the different way of eating wonton.
Let’s mix the filling first, prepare 450g pork stuffing
Choose this fatter pork filling
20%-30% fatty meat tastes more delicious
You can make dumplings with the pork filling you bought, but the hands are not delicate enough
We can break it up with a blender or use a knife
Put the minced pork filling in a bowl, now we start to put the seasoning
Add salt, light soy sauce, oyster sauce, pepper powder and pepper
Finally some minced ginger
Then add sesame oil to lock the moisture in the meat
Add another egg white, the meat will be more tender and smooth
Then slowly stir evenly, stir the seasoning into the meat
To make the mince more tender, we stir in some water
Water can’t be poured in at once, we add it slowly
I probably added 80g of water here
Finally add some chopped green onions
The stirring speed is from slow to fast, and finally stir up vigorously
There is a state of drawing, so that's it
Cover with plastic wrap and refrigerate for one hour
At this time, we just used it for making dough
Beat an egg into 300g all-purpose flour
Add half a spoon of salt to increase menstrual properties
After mixing well, we slowly add water to it
What we need is a harder dough
So you can’t add water all at once, but add it slowly
Stir it into dough, then knead it into dough
The soft dough is very hard, we let it relax for 30 minutes before kneading
After 30 minutes the dough becomes soft and it is easy to knead
Let’s knead it a few times, then we can take it to the dough press to press the dough.
In order to make the dough smoothly enter the noodle machine, we roll it out a little thinner
The noodle pressing machine is adjusted to the widest thickness of 8 gears to press the noodles
Press it once and fold it in half and press it a second time
This way the dough will be smooth after about 10 times of pressing back and forth
To prevent sticking, we can sprinkle some starch
Then adjust the gear to slowly thin it
Jump down slowly from the thickest 8th gear
Finally, the thinnest position can be pressed twice repeatedly
We sprinkle some starch on the pressed dough to prevent stickiness
Then cut into a rectangle, the length is twice the width
When overlapping, each sheet is the same size
Then we cut two cuts in the middle and cut into long strips
Stack the two long strips together and cut them into roughly the same square
Let make Wonton,
Take a wonton skin and place the filling in the center
Fold the lower corner over one-third of the position
Then fold it again to the two-thirds position and pinch the surrounding tightly
Then pinch the lower two corners and fold them in parallel
Squeeze the meat into a big bag
Squeeze it again, so a copy is done
Like an ingot, this is the traditional method of wonton
450g pork stuffing and 300g flour made about 70 copies
Let's align the sauce before cooking
Add salt, pepper, pepper powder, light soy sauce, vinegar, oyster sauce, and chicken powder
Finally add the soul part, red chili oil
If you can’t eat spicy food, put less, and if you can eat spicy food, put two spoons more
If you have lard at home, add some lard to make the soup more fragrant
Now let’s cook it
Add a little cold water when the water starts to float up
Boil it again to add a little greens,
Then cook it for another minute
Put the soup in a bowl and melt the sauce
Then put in the freshly cooked hand, so a bowl of red oil is ready
Sprinkle some green onion at the end
The old flower said well, the more delicious the soup is
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