The skin is soft and smooth, the filling is fresh and tender, and the filling is made of fish, shrimp and meat, so it is called three fresh wontons

Wontons are a traditional folk noodle dish that originated in China, wrapped in a thin dough skin and stuffed with meat, cooked after cooking, and generally brought soup when eaten.

The difference between ravioli and dumplings:

1. The wonton skin is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm; the dumpling skin is a round shape with a diameter of about 7 cm.

2. The skin of the wontons is thin, and it has a sense of transparency after cooking. The same amount of ravioli and water ravioli are boiled in boiling water, and the cooking of wontons takes a short time; during the boiling process, it is necessary to add 3 times of cold water and experience the so-called three sinks and three floats to ensure cooking.

3. The wontons weigh the soup, while the dumplings weigh the dipping sauce.

Three fresh wontons to prepare:

Ingredients (50 bowls):

2.5 kg of white flour, 25 g of salt, 250 g of fresh shrimp, 250 g of net green fish meat, 500 g of egg skin, 300 g of egg white, 5 fresh eggs, 75 g of minced green garlic, 75 g of shao wine, 1.75 kg of net pork leg, 50 g of refined salt, 10 kg of chicken broth (salty), 300 g of cooked lard, 500 g of dry flour (about 75 g)

Preparation Method:

1, put the flour into the noodle jar, dissolve the alkali with 550 grams of water, pour in, add egg white, knead into snowflake noodles, knead for 20 minutes and then knead repeatedly, and then roll on the machine. When the dough is rolled, spread out on the panel, stacked into several layers, and cut into 6 cm square wonton skins with a knife, a total of 500 sheets.

2: Wash the pork leg meat and green fish meat, cut and chop into rice grains and put them in the same basin with shrimp, add eggs, rice wine, fine salt, and 600 grams of water, stir well into filling.

3: Place the dough obliquely on the palm of your left hand, pick in the filling, then roll one corner of the skin forward, wrap the filling roll to half of the dough (in a triangle), put the ends of the roll, and knead the raw ravioli into a "yuanbao-shaped" ravioli.

4: Divide the cooked lard and minced garlic into 50 bowls. Add 10 kg of water to the iron pot, boil the raw wontons in batches, add a little water to the boiling time, wait for the wontons to float, first flush 200 grams of chicken soup prepared in advance in each bowl, and then fish out the wontons in the bowl, and then sprinkle the egg skin shreds.

Three fresh wontons