Can wontons be frozen in the refrigerator?

If you buy too many wontons and cannot finish them, you can freeze them in the refrigerator. This storage method is relatively good, as it can prevent the wontons from spoiling. In particular, the wonton filling is very easy to spoil, so it must be well preserved and not kept for too long. Even if it is frozen in the refrigerator, it cannot exceed one or two weeks.

The wonton wrapper is thin and becomes transparent after being cooked. Because of the difference in thickness, when equal amounts of wontons and dumplings are boiled in boiling water, it takes less time to cook the wontons; while during the cooking process of dumplings, cold water needs to be added three times, experiencing the so-called "three sinkings and three floatings" to ensure that they are cooked.

Wontons are heavy on the soup, while dumplings are heavy on the dipping sauce.

【Fresh Shrimp Wontons】: Guangdong is rich in seafood, and shrimp and pork are often used as ingredients. Shops in Hong Kong often use "large wontons" (large wontons) as a selling point, and the wontons contain large fresh shrimp meat.

【Shrimp Wontons】: Made with chopped shrimp and pork.

[Vegetable and Meat Wontons]: Made with pork and shredded Chinese cabbage, these wontons are usually larger in size and are also called "vegetable and meat wontons".

[Red Oil Wontons]: Fresh meat wontons are usually eaten with a sauce based on spicy oil. It is a unique Sichuan dish.

【Fried wontons】: cooked by deep frying.

【Desserts】: Wrap small pieces of rice cake, honey cake, cheese or fruit in wonton wrappers and deep-fry.

Add cold water and a little alkali to flour and knead it into dough. Divide the whole dough into small pieces no larger than two inches square, add dry flour, and roll it as wide as possible, but it will not be able to be rolled thin after a certain point. At this time, use corn starch instead of flour, and roll it to any desired thickness, roll it into thin skin, and cut it into 6CM square slices.

It is best to put an egg in the dough when kneading it. The dough should not be too soft, and should be thinner than rolled noodles. When it is rolled to the right size, pull out the rolling pin, use a knife to cut the dough into 8 cm wide pieces, then spread out the dough, roll it out one by one, and cut it with a knife. Before pulling out the rolling pin, sprinkle more dry flour on the dough to prevent sticking.

2 Preparation of wonton filling: Since wonton skin is thin and not suitable for wrapping large ingredients, most of the ingredients need to be chopped; however, for aesthetic considerations, shrimps are usually only peeled and not chopped. In addition to chopping, another working method is "smashing", which is often used for making flatbreads. But the most common way is to use mechanical mincing.