To make small wontons, we must keep in mind the "4 o'clock", many people do not understand, no wonder there is no wonton shop to make delicious!
Wontons are divided into large ravioli and small ravioli, and large wontons are about the same size as dumplings, except that the wonton skin is square and the dumpling skin is round. Because the dough crust is different, the method of wrapping the ravioli and the dumplings is also different, but the filling is basically the same. The small wonton is more special, its dough and large wonton are the same, but it is thinner, it can be said that it is as thin as a cicada wing, because the small wonton skin is too thin, so it can not pack more filling, nor can it have too much juice.
The practice of large ravioli and dumplings is similar, and today we mainly talk about small ravioli. Small wontons are not like dumplings, mainly eat dry without soup, small wontons can not be separated from the wonton soup, although small wontons can also be dried and fried to eat, but they are not often eaten. The most common small ravioli is a bowl of fresh soup with small wontons, and the aromatic wonton soup seems to be the protagonist, so eating small wontons is also called "drinking wontons".
After opening a ravioli shop for a long time, many friends ask me why the small ravioli I make is not as good as the ravioli shop, and even far from the difference? In fact, it is because the main "4 points" of small wontons are not done correctly, and many people do not understand, which leads to the small wontons not being delicious.
The first point: the skin of small wontons should be "thin"
The skin of small wontons cannot be chewy like the skin of dumplings, its taste should be smooth and melt in the mouth, and at the same time, it must be wrapped in meat filling and cannot be cooked.
Because the small wontons are mainly "thin", it is difficult to make by hand, so they are generally "pressed" by dough press. The skin of the cooked small wontons is translucent, not as white as the dumpling skin, this is because when making small wonton skins, you should add the right amount of starch to the flour, starch can not only make the small wonton skin transparent, but also have a smooth taste.
Make small wonton skins to keep in mind: one should add starch, and the other should be thin!
The second point: the proportion of fat and lean meat filling should be correct
Many friends eat small wontons in the ravioli shop, see that the meat filling of the small wonton is red, thinking that the small wonton filling is made of lean meat, so the small wonton filling made by themselves is not only dry and woody, but also not fragrant and tender.
In fact, the small wonton filling can not all use lean meat, or to add some fat meat appropriately, in order to eat fragrant and tender, but can not and mix the dumpling filling with seven thin and three fat meat, that is too fat, is not conducive to small wonton stuffing. When adjusting the small wonton filling, the fat and lean ratio is the most appropriate, so that not only the small wonton filling is fragrant and tender, but also has a good taste.
Keep in mind when adjusting the ravioli filling: for every 450 grams of lean meat, add 50 grams of fatty meat!
The third point: adjust the ravioli filling to "more whiskers"
When mixing meat filling, whether it is bun filling or dumpling filling, many food tutorials require "whipping in the same direction", if the amount of meat filling is relatively large, some people directly use a blender to stir the meat filling. Many novice friends will not understand, why should the meat filling be stirred like this? Isn't it just a matter of mixing the minced meat and spices?
In fact, stirring the meat filling is not only for seasoning, but also to "beat" the water into the meat filling, and most importantly, to achieve a good taste. The meat filling stirred in place will have a good taste of tight hugging, and the meat filling without stirring will have a "leaky" taste.
When adjusting the ravioli filling, keep in mind: go in the same direction, beat the meat filling until the glue is strong, don't be lazy!
Fourth point: The small wonton soup is mainly "fresh"
The birthplace of small wontons is in the southern coastal area, and southerners not only cook beautiful soup, but also make snacks very delicate and delicious, unlike northern people who eat in large mouths and drink so roughly. Therefore, making small wontons is still mainly exquisite, and small wonton soup is also based on the "freshness" of southerners.
The small wonton soup should be boiled over a small fire, and the soup that comes out is clear and mellow, so the small wonton is also called "clear soup". When boiling small wonton soup, but also add seafood to increase the "fresh" taste, such as shrimp skin and ground fish is the best freshening "condiment", whether it is directly put into the soup bucket "pot", or directly into the powder "sprinkled" in the small wonton bowl, can play a role in freshness.
Make small ravioli soup to keep in mind: add "seafood" to increase the "umami" flavor!
Did you learn the above 4 points?
Make small ravioli to keep in mind the above "4 points", many people do not understand, no wonder there is no wonton shop to make delicious!
If you have any good way to make small ravioli, you can leave a comment to comment on it!
I am @ make handmade dumpling ravioli third sister, opened a dumpling ravioli shop for 10 years, if my article is helpful to you, please like, comment and share, "follow" I can learn more about the practice of dumpling ravioli.
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