Yuanbao wonton(yuan bao hun tun )

Yuanbao wonton

Introduction:

Yuanbao wonton is named after its shape. Before 1950, Beijing Donghuamen wonton Hou Baoxiao wonton was the most exquisite and famous. It was the first favorite snack of Manchu people. "Du men Za Yong" records: & quot; package wonton taste more often, filling melt spring leek mouth fragrance & quot;. Fillings can be divided into high and low, with roast duck, winter bamboo shoots, chicken breast and peas as the high fillings, and pork and leeks as the general fillings. Wonton is a traditional Chinese food, originated in northern China. In dialect written by Yang Xiong in the Western Han Dynasty, it is mentioned that "cake is called Zhidun". Wonton is a kind of cake. The difference is that it is filled with stuffing and eaten after cooking; if it is cooked in soup, it is called "soup cake". In ancient China, it was regarded as a sealed bun without seven orifices, so it was called "hundun". According to the rules of Chinese characters, it was later called "wonton". At this time, there is no difference between wonton and dumplings. "

Production steps:

Step 1: minced pork.

Step 2: cut leeks.

Step 3: shrimp skin.

Step 4: mix minced meat with ginger, monosodium glutamate and sesame oil, then add soy sauce, and finally add chopped leek and salt to make stuffing.

Step 5: tear up laver, coriander powder and shrimp skin.

Step 6: mix the flour into a dough (slightly hard) and wake up for 10 minutes.

Step 7: rub it into strips and pull the agent.

Step 8: roll into wonton skin.

Step 9: cover the dough with stuffing.

Step 10: glue the two corners back.

Step 11: squeeze tightly and take the shape of a Yuan Bao.

Step 12: add the soup (usually pig bone soup) to the pot and bring to a boil. Add the wonton and cook it. Add the soup into a bowl. Pour with sesame oil and vinegar. Add shredded laver, coriander powder, shrimp skin and pepper.

Materials required:

Flour: 500g

Minced pork: 200g

Leek: 150g

Coriander: 5g

Laver: right amount

Dried shrimps: right amount

Soy sauce: 10 grams

Refined salt: 3 G

Sesame oil: 20g

Ginger powder: appropriate amount

MSG: right amount

Pepper: a little

Note: 1. When making wonton, don't pinch out the folded edge. Only in this way can it be vivid. 2. Cooking time should not be too long, so as not to break the filling.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yuan Bao Hun Tun