In-depth guide for wrapping wontons perfectly.
Ingredients: 50-60 small squares of dough for making dumplings.
200 grams of minced pork
200 grams of uncooked shrimp, cut into pieces.
1 tablespoon of grated ginger
2 chopped green onions 1 tablespoon of light soy sauce
2 tablespoons of Chinese cooking wine
Half a teaspoon of salt
2 tablespoons of toasted sesame oil
3 cups of chicken broth 2 cloves of garlic, crushed 1 slice of ginger, 1-inch thick
1 and a half tablespoons of light soy sauce
2 teaspoons of sugar 1 and a half tablespoons of Chinese cooking wine
Between a quarter and half a teaspoon of sesame oil.
Chopped green onions to sprinkle on top.
You can choose to add bok choy or noodles if you want.
Directions
Prepare the wonton filling by putting all the ingredients in a bowl.
Use a potato masher to crush until somewhat smooth – around 20 times. Do not crush the shrimp completely, small pieces are fine.
To wrap wontons: Place wontons on a flat surface.
Use 2 teaspoons to place the filling on the wontons. Complete tasks in groups. Wet 2 sides with water. Fold the paper to close it, pressing to remove any air inside. Wet one corner with water and then fold the corners together, pressing to close. Put the wontons in a container with a lid as you make them.
Making and freezing dumplings:
To cook, heat a pot of water until it boils. Add small dumplings and cook for 4 minutes until they float to the surface. Take out the food using a slotted spoon and place it in bowls. To freeze food, put it in containers before cooking. Cook for 6 to 8 minutes directly from the freezer.
Prepare the broth:
Put the ingredients for the broth in a pot and let them cook gently for 5-10 minutes to blend the flavors. Take out the garlic and ginger before serving. Cook vegetables in broth if you are going to use them.
Put together. Put cooked pasta in bowls if desired. Place wontons on top and pour hot broth over them. Add some chopped green onions on top.
