How to make wonton wrapper dough

Some stuffed pasta needs to be boiled in water before it can be eaten, such as dumplings, wontons, glutinous rice balls, etc. These are traditional Chinese foods and must be eaten during certain festivals. Wontons are very popular and many people like to eat them for breakfast, mainly because the soup is very warm. If you want to make wontons yourself, how do you make the dough for the wonton wrappers?

1. How to make wonton wrapper

Ingredients for dough:

500g flour, 2g alkali flour, 180ml water

Steps for making wonton wrappers:

1. Put the flour and alkaline noodles into a basin and mix well. Slowly pour in clean water with one hand and stir the flour continuously 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 rest for 30 minutes.

3. Sprinkle flour on the chopping board, place the dough that has been proofed on the chopping board, and roll it vigorously with a rolling pin. During the process, be sure to sprinkle some flour in from time to time to prevent the dough from sticking to the rolling pin.

4. Roll the dough into a thin sheet about 1mm thick, sprinkle a little flour on it and spread it evenly.

5. Cut the rolled dough into slices about 8cm wide.

6. Stack the dough sheets together and cut into square wonton wrappers.

2. How to make wonton filling

Wonton filling method 1: Mushroom and fresh meat wonton filling

Main ingredients: mushrooms, fresh pork, black fungus, carrots, onions, ginger, and other seasonings

1. Wash and dice mushrooms, black fungus and carrots; chop green onion and ginger

2. Add scallions, minced ginger, salt, chicken essence, pepper, soy sauce, cooking wine and sesame oil to the meat filling, mix well and set aside.

3. Heat up a pan with oil. When the oil is 60% hot, sauté chopped green onion and ginger. Add mushrooms, black fungus, and diced carrots and stir-fry. Add salt and chicken essence to season. Stir-fry briefly and turn off the heat.

4. Mix the meat filling and the fried fillings evenly, then you can make wontons.

Wonton stuffing method 2: Cabbage and fresh meat wonton stuffing

Ingredients: Chinese cabbage, pork filling, wonton wrapper, coriander, green onion, other seasonings

1. Wash the cabbage, blanch it, rinse it, chop it, and then squeeze out the water.

2. Chop the pork filling into small pieces, add it into the chopped Chinese cabbage together with salt and MSG and mix well to make the filling.

3. Wrap a little filling in each wonton wrapper, pinch it into long pillow-shaped wontons, and then put it into boiling water and cook until it floats.

4. Add a little sesame oil to a bowl, put the cooked wontons in, and sprinkle with the washed and chopped coriander and chopped green onions.

Wonton stuffing method 3: leek and fresh meat wonton stuffing

Ingredients: pork filling, chives, wonton wrappers, coriander, other seasonings

1. Wash and chop the leek; chop the pork filling into small pieces, add the leek, salt and MSG and mix well to make the filling.

2. Wrap a little filling in each wonton wrapper, pinch it into long pillow-shaped wontons, put it into boiling water and cook until it floats.

3. Add a little sesame oil into a bowl, put in the cooked wontons, then add the washed and chopped coriander.

Wonton filling method 4: beef wonton filling

Ingredients: beef, green onions, dumpling filling seasoning, salt, olive oil, wonton wrappers (ready-made wrappers bought from supermarkets)

1. Wash and chop the beef and chop the green onion

2. Add a little water to the beef and stir in one direction to make the tendons come out. Then add chopped green onion, dumpling filling seasoning, salt and sesame oil.

3. Fold the wonton wrapper in half, but don't fold it evenly. Leave about one centimeter on the other side. Then pinch both sides of the wonton wrapper tightly with your hands to prevent the wonton filling from leaking out.

4. Fold both sides in half and pinch the wonton wrapper with your hands.