How to wrap celery and pork Yuanbao wontons

2024-07-01 09:28:26  Views 2 Comments 0

Health benefits

Celery: clear away heat
Eggs: protect eyes and improve eyesight

Ingredients

Pork filling ( 500g )
Celery ( 250g )
Wonton wrappers ( 1000g )
Grated ginger ( 5g )
Soy sauce ( 20ml )
Egg ( One )
Salt ( 5g )
Sesame oil ( 5ml )

Celery Pork Yuanbao Wonton Wrapping Method Method

  • Illustration of how to wrap celery, pork and ingot wontons 1

    1.Put a finished product first Picture for everyone to enjoy.

  • Illustration of how to wrap celery, pork and ingot wontons 2

    2. Wonton fillings can be matched according to taste.Here, only celery and pork fillings are used.Example:

  • Illustration of how to wrap celery, pork, and ingot wontons 3

    3. First take a wonton wrapper and use chopsticks to pick up an appropriate amount of meat.Place the filling slightly lower in the middle of the wonton wrapper.

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    4. Dip a little water on the top and bottom of the wonton wrapper, and then fold it in half.

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    5. Leave a narrow edge on the top and fold it over, then pinch both ends and wrap it in the middle.

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    6. Overlap the two corners of the wonton wrappers and dip them in a little water.Pinch it tightly and a Yuanbao wonton is ready.

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    7. Repeat steps 2-5 to wrap the remaining wontons in sequence.

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    8. Don’t the wrapped wontons look like little ingots? They are beautiful.And delicious!

Tips

1) The shape of wonton wrappers is generally divided into two types.In the south, they are mostly square, while in the north, they are generally trapezoidal.The hand-rolled leather will be slightly thicker.If you like thin leather, you can also buy a small household dough press to make the leather, or buy it directly from the market.
2) The best ratio of fat to lean meat is 3:7 or 4:6.If there is too much lean meat, you can add vegetable oil and it will not taste so bad.
3) When cooking wontons, put the pot under water and wait until the wontons float up.Wonton skins are thin and will rot easily if cooked for a long time, so don’t pack too much meat filling.

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