Shrimp Wonton (xian xia hun tun )

Shrimp Wonton

Introduction:

"From small to large, wonton has been eaten a lot. As northerners, whether it's wonton or dumplings, basically the mainstream fillings are all leek meat, cabbage meat, celery meat and so on. In the eyes of northerners, wonton is just dumplings with soup, so there is no big difference in the ingredients. Later, when I arrived in Shanghai, I found that the dumplings here are not prosperous. Most people eat wonton. The main wonton in Shanghai is small wonton with fresh meat, big wonton with vegetable meat or wonton with shepherd's purse. I don't see many other fillings. Maybe only the shops specializing in wonton have them. In the future menu, I will release the above stuffing of wonton or dumpling. Today, what I do is not any of the above, but shrimp wonton. To be honest, I've eaten shrimp wonton before, but it's rare. I've forgotten what's special. It's just a little shrimp meat in wonton. But this year I went to Hong Kong for a trip and ate a bowl of shrimp wonton in a morning tea shop. Wow, I have a strong preference for shrimp wonton, because it's totally different from what I've eaten in the mainland. Please see my menu for details. "

Production steps:

Step 1: 250 grams of shrimp, 250 grams of minced meat, 4-5 slices of water steamed Yulan slices (that is, after soaking dried bamboo shoots in water), 400 grams of wonton skin

Step 2: Boil the slices of Magnolia in water over high heat for about 10 minutes, drain and cut into small pieces.

Step 3: put the shrimp meat (I cut it into small pieces in advance), minced meat and diced bamboo shoots into the basin, add a little sugar, salt, corn starch, salad oil, a little soy sauce and more white pepper.

Step 4: stir the stuffing in one direction with chopsticks. If it feels too dry, add appropriate amount of salad oil to adjust.

Step 5: after the stuffing is mixed, take out a wonton skin and put the right amount of stuffing in a corner.

Step 6: fold up the filling.

Step 7: fold the skin around the filling in again.

Step 8: hold both sides of the wonton skin with both hands, twist it down, and close it to the middle to make it overlap.

Step 9: press the closed wonton skin with your hand, otherwise the wonton will show its stuffing when cooking.

Step 10: wrap all the wontons according to the first 5-9 steps and place them separately. Boil the water in the pot, then add the wonton to boil.

Step 11: prepare the ingredients of wonton soup while cooking wonton. I prepared shrimps, laver (shredded) and shallots.

Step 12: put the shrimps and laver at the bottom of the bowl, and add a little salt, soy sauce and sesame oil according to your taste. After the wonton is cooked, first remove the wonton with a colander and put it in a bowl. Then pour the water on the wonton to prevent the wonton from splashing. Finally, sprinkle some leeks, and a bowl of delicious shrimp wonton is ready.

Materials required:

Fresh shrimp: 250g

Pork stuffing: 250g

Yulanpian: 4-5 pieces

Wonton skin: 400g

Shallot: 2

Laver: 1

Sugar: right amount

Salt: right amount

White pepper: right amount

Salad oil: right amount

Corn starch: right amount

Soy sauce: moderate

Note: 1. The most important point is that this wonton does not add common deodorant, such as "onion, ginger, garlic and cooking wine". It uses white pepper to deodorize. If it's pure meat or other meat stuffing, I definitely recommend you to use scallion and ginger to remove the fishiness. But the fishiness removing material has a very stimulating flavor. If it is added, it will make the shrimp have a very strong flavor and completely lose the original shrimp flavor. The consequences are unimaginable. The shrimp wonton I ate in Hong Kong also uses pepper to remove the fishiness. White pepper must be bought with better quality and purer. Some cheap bagged peppers mixed with other powders are not recommended. 2. I use Live Prawns bought from the vegetable market. When they are not dead, they are put into the bag and put into the refrigerator freezer. After a few hours, they are taken out to thaw, shelled and cut into a centimeter long section. This is a way to ensure the freshness of shrimp and kill live shrimp without effort. It is not recommended to shell the live shrimp after it is cooked. One is that the live shrimp is not as sticky and sunken as the raw shrimp itself. The other is that the live shrimp can not absorb the flavor of the seasoning very well. 3. In addition to the shrimp meat, I also put the same amount of pork stuffing and bamboo shoots as the shrimp meat. Because pure shrimp meat will be very firewood to eat, it must be put into pork to neutralize. It's also a good way to learn from Hong Kong wonton by adding bamboo shoots. It's very delicious and tastes crispy. It's highly recommended. 4. There are no fresh bamboo shoots in this season, so I have to use dried bamboo shoots. The dried bamboo shoots need to be soaked in cold water one night in advance, and then soften the next day. After soaking, I can cook them in a pot for about 10 minutes, otherwise they are still a little hard to cook. If you have fresh bamboo shoots, you'd better use fresh bamboo shoots. It's more delicious. 5. When cooking wonton, wait until the water boils, and then put the wonton one by one. The wonton will rot in the cold water. When the water boils again, pour in a bowl of cold water. Add cold water 3 times in total. After the last boiling, cook for 2 minutes. There was no need to cover the whole process. I didn't cover the whole process, and none of the wonton rotted. 6. We can match wonton soup according to our own taste. If we have high soup as the base, I think it will be more delicious. But I feel that this time no soup has been very awesome.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xian Xia Hun Tun