Fresh shrimp clouds, it seems to be wontons but it's not, one bite of a prawn, it's too enjoyable, I want to learn to look at it

Shrimp wonton is one of the Cantonese snacks with thin skin and large filling, showing a transparent shape. The filling is made with pureed pork, eggs, and shrimp, and is served with a broth made with pork bones, shrimp roe, and earth fish, and a bowl of chives and yellow leeks.

Wonton is similar to ravioli, but with more filling than the small wonton we are talking about; The skin is thinner than the big wonton we are talking about, and it is slightly different in terms of wrapping method.

Shrimp wonton is one of the Cantonese snacks with thin skin and large filling, showing a transparent shape. The filling is made with pureed pork, eggs, and shrimp, and is served with a broth made with pork bones, shrimp roe, and earth fish, and a bowl of chives and yellow leeks. Wonton is similar to ravioli, but with more filling than the small wonton we are talking about; The skin is thinner than the big wonton we are talking about, and it is slightly different in terms of wrapping method.

When you eat shrimp wontons, there is a shrimp inside each wonton. Therefore, I seasoned the meat filling and shrimp separately, a little meat filling and a shrimp when wrapping, so that the flavors of each other were blended and separated, and only a little salt and starch were added to the shrimp to mix well, so as to maintain the original umami of the shrimp to the greatest extent.

It's really unexpectedly delicious, if you don't believe it, you can try it.

Ingredients: 400g of meat puree, 180g of fresh shrimp, 200g of flour

Seasoning: oil, salt, sugar, pepper, oyster sauce, 10g green onion, 5g ginger, 1 egg and stock.

Make:

1. Wonton stuffing production

1.400g of meat puree add salt, sugar, pepper, oyster sauce, 10g green onion, 5g ginger and an egg.

2. Mix thoroughly, then slowly add 20g of stock and 10g of oil, stirring until strong.

3. Wash the prawns, remove the shells, remove the shrimp lines, cut them in the middle and cut them into small pieces.

4. Add a little salt and starch to the processed shrimp and mix well and set aside. Note: Do not add more seasonings to maintain the original umami of the shrimp to the greatest extent.

Second, the production of wonton skin

5. Slowly add cold water to the flour and stir until it becomes a snowflake.

6. Knead into a dough, let it rise for at least 40 minutes, knead it at least twice in the middle, and finally the dough will be flexible and smooth.

7. Use a noodle machine to press into thin long slices. Note: Starch should be used in the middle of the powder, so that it will feel particularly smooth when eating, which is the difference between wonton and noodles and dumplings.

8. Cut into wonton skin, and each layer should be sprinkled with starch to prevent it from sticking.

3. Wrap wonton, boiled wonton

9. Take a piece of skin, put the meat filling, and then a small piece of shrimp, fold it in half and put it together. This is the wrapping method of Cantonese wontons, and the wontons are generally wrapped into ingots.

10. Put the wonton into a pot of boiling water, boil the pot, light the water once, the water will be boiled again, and the wonton will be fine, at this time the wonton will all float up.

11. Take a bowl, add a little salt, light soy sauce, and scoop a spoonful of broth.

12. Put the wonton in a bowl and sprinkle with some chives. Note: The authentic one is sprinkled with leek yellow.

Small Whispers:

1. When pressing the wonton skin, starch should be used in the middle, so that it will feel particularly smooth when eating, which is the difference between wonton and noodles and dumplings.

2. Do not use more seasonings for fresh shrimp to maintain the original umami of shrimp to the greatest extent.

3. Wonton is best served with broth, which is also different from dumplings.