Hello, this is Amanda
We’ll be making Wonton today
What’s the first thing on your mind when I say wonton?
Fully-stuffed wonton?
Or less-stuffed ones?
I’ve been into something lately
It’s bubble wonton
If you haven’t tried it yet
Let me explain what it is
Bubble wonton is a type of wonton
Trending in Gangnam area
We call it Chai Pan Wonton or Small Wonton
Which remains as a childhood memory
There’s nothing much inside
But it’s very tasty
There’s an area called Kunsan near Shanghai
It’s famous for their bubble wonton
I’ll visit there with you all
Let’s look inside the wonton
It’s got very few stuffings inside
A very skilled lady making wonton
They use this popsicle stick
And make wonton all-day
Must be nothing for them (meaning they use less meat)
It’s got little fillings
Yet there must be that juicy flavor sneaking through
We’re using all kinds of spices
Sugar, yellow vinegar, and oyster sauce in minced pork
Sesame oil, white pepper, minced ginger, green onion, eggwhite
Mix well with two and a half spoons of water
Let it sit in the fridge for 2 hours
This process will help the meat get tender
Then we will make chicken broth
Chicken, ginger, and green onions
Add some salt to season while boiling
We’re making a layer of egg Jidan
Slice this up thinly
Then lightly fry dried shrimp
The next important thing here is wonton skin
People eat small wontons for their skin
It’s gotta be thin and soft
It’s no different with a regular dumpling if it’s thick
We add salt, water, and egg whites to the flour
Make a tough and rough dough
The dough doesn’t have to be soft
Since it contains little water
It won’t be soft, after all
So we’re using a machine to help with that
We’re pushing this dough nicely with a pasta maker
Control the levels to gradually thin out the dough
This is the thinnest dough this machine can produce
Sprinkle some corn starch to prevent from sticking
And fold the dough
Push it down even thinner with a rolling pin
With human and machine effort together
We can come up with this thin, see-through wonton skin
Don’t give up because it’s hard to make wonton skin
It’s fine if you use readymade wonton skin out in the market
Roll down 5 layers of skin together
And peel each layer off nicely
Then we’re left with a see-through skin
Now let’s make the fillings
Let’s all practice those lady’s expertise on this
Can’t really see it
Let’s rewind and slow-motion this scene
Like this
Just like that
And like this again
And finally
Get it?
The key is to make this space with your thumb
And as long as the wonton skins adhere together
Your wonton will fill up with soup when boiling it
So it’d look like a bubble
Wonton and soup are ready
In a big bowl, add dried shrimp, egg Jidan, green onions, oil, and pepper
And add chicken soup to this mixing
Boil up some water in a big pot
Pop your wontons in, and take them out after 10 seconds
Let’s add these to the noodle
All the wontons are floating just like that
Inside those skin, you can taste a very tasty chicken broth
And a little bit of meat filling with so much fragrance
It’s different from other meat-filled wontons
This is it for today’s video
Hope you try this at home at your leisure
I think it’s pretty easy to make
Especially if you get a premade skin
And use those rolled up
You don’t need to use that much meat
Even if you make a huge bowl of it, it won’t be a harm to a pig
It’s very tasty
Something from my childhood memories
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