Northerners love dumplings, and we southerners love this bowl of soft and smooth wontons. Winter is coming, there is no heating in the south room, it is really sadder than the north, eating a bowl of spicy wontons in the morning, the whole body can warm up. Wontons in the Western Han Dynasty, is a kind of cake, the difference is that wontons are filled with inner filling, after steaming and eating; If it is cooked in soup water, it is called "soup cake". Ancient Chinese believed that this was a sealed bun with no seven tricks, so it was called "Hun Chao", according to the rules of Chinese characters, and later called "wonton". At this time, there is no difference between ravioli and dumplings. Dumplings have not changed significantly for thousands of years, but wontons have flourished in the south and have an independent style. From the Tang Dynasty onwards, the titles of wontons and dumplings were officially distinguished. Wontons have developed so far, and have become a famous snack with many names, different productions, delicious flavor, all over the country, and are loved by people. Most places such as Jiangsu and Zhejiang are called wontons, while Guangdong is called Wonton, Hubei is called Baomian, Jiangxi is called Clear Soup, Sichuan is called Scribe, Xinjiang is called Ququ and so on. Wonton filling is rich, if you eat in winter, Meimei recommends this lamb stuffing Oh, lamb with a small tip to mix, no fishy taste, lamb has a good warm tonic effect, eat more in winter, regulate the spleen and stomach, nourish the kidneys, suitable for all ages. The market has ready-made wonton skin, but I prefer to press it myself, choose a good flour, let the pressed wonton skin elasticity is better, full of tendons, today's use of this dumpling powder, the operation is not retracted, the color is young white, the taste is delicate, the wonton is not easy to rot for a long time, it is much better than buying.
By Meimeijia's Kitchen 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Arowana dumpling powder 200 g
Water to taste
Oil to taste
Salt to taste
Lamb 200 g
Cabbage two slices
Half a piece of tofu
Green onion to taste
Chili oil to taste
One scoop of rice vinegar
<h2>Practice steps</h2>
1. Prepare all the ingredients.
2: After soaking the lamb in water for half an hour to remove the fishy smell, chop it into puree, add chopped cabbage and chopped tofu, add the appropriate amount of salt, and mix it into meat filling.
3: Add the dumpling powder to an appropriate amount of water, mix into a drier dough, put it into a manual dough press, press into thin slices and sprinkle with a little dry powder, cut into square dough slices.
4, all the dough is ready, you can start wrapping wontons.
5: Take a slice of wonton skin and place the meat filling in the center of the dumpling skin.
6. Fold the lower half of the skin upwards.
7. Fold it in half, fold the two corners below together, and press it hard.
8: After all the wontons are ready, place them on a plate sprinkled with dry powder.
9: Bring a pot of water to a boil, pour the wontons into the pot and cook until the pot is boiling.
10, lamb ravioli method step 1010.When cooking wontons, prepare the soup, green onion, chili oil, salt, rice vinegar into the bowl, add the boiling water of the boiled wontons, fish out the cooked wontons, put them into the soup.
<h2>Tips</h2>
This time the wontons, specially used dumpling flour, dumpling powder selected global good wheat, take the wheat core essence, professional ratio, natural color, very delicate, with it and the noodles rolled, good tendons, not retracted, cooked out of the wonton dough skin smooth, the soup is clear and not turbid, the finished color is milky white and translucent, the taste is glutinous, especially delicious.
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