Homemade Wonton

Homemade Wonton

Please watch the video for the full and detailed instructions, I only have a few side notes:

For the wrapper: for every 100 grams of all-purpose flour, add 55ml of water with a little salt.
To add color, add 1 tsp of food coloring (I use natural colors, for example green from spinach, blue from blue spirulina, pink from beetroot).
Knead until the dough is smooth, then let the dough rest for 1 hour before rolling.
This time I made wonton to eat with soup, not to fry, so the thinner the wrapper, the softer and more delicious it will be.
Begin by running the dough through the number 1 (widest) setting. Dust with little corn starch to prevent sticking and diminish the opening until you reach the number 8-9.
Note: cover the wrapper with corn starch to prevent them from sticking together
Store in the refrigerator for 1 week or keep in the freezer for 1-3 months.

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I made two different fillings, one normal version and one vegan version.

Normal version: shrimp, scallions, minced red onion, carrots, pepper, garlic powder, oyster sauce. Usually people use ginger as well but I personally don’t like it.

Vegetarian recipe: tofu, shiitake, water chestnut, green onion, carrot, soy sauce….

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There are 3 main wonton folding methods:

The scrunch - the simplest method. It's particularly suitable for light wonton with thin wrapper.
The diamond - well suited to fried wontons.
The bonnet.

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Hoành thánh tự làm từ A-Z ;))

Mọi người xem video nhé, mình chỉ có vài ghi chú là:

Trộn bột làm vỏ thì cứ 100 gram bột mì đa dụng thì cho 55ml nước có thêm xíu muối.
Thêm màu thì thêm 1 tsp các loại màu thực phẩm vào thôi (mình dùng màu tự nhiên, ví dụ xanh lá từ rau bina, xanh da trời từ tảo xoắn xanh, hồng từ dền đỏ)
Nhào đều cho tới khi bột mịn thì để bột nghỉ 1 tiếng rồi mới bắt đầu cán
Mình làm hoành thánh này để ăn súp nên vỏ càng mỏng thì ăn sẽ càng mềm và ngon.
Cán dần dần từ nấc nhỏ rồi mới lên nấc 8-9
Lưu ý: phủ áo bằng bột ngô (corn starch) thì vỏ mới không bị dính vào nhau
Bảo quản trong tủ lạnh 1 tuần hoặc cất ngăn đá thì dùng đc từ 1-3 tháng.

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Phần nhân mình làm hai loại.

Nhân mặn: tôm, hành lá, hành tím băm nhỏ, cà rốt, bột tỏi, hạt tiêu, dầu hào. Bình thường mọi người cho cả gừng nhưng mình không thích vị gừng nên không cho vào.
Nhân chay: đậu phụ, nấm hương, củ mã thầy/ củ đậu, hành lá, cà rốt, xì dầu…

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CookingThuy DaoDecember 9, 2021wonton, homemade wonton, wonton wrapper, asian home cookingComment