The wrapping method of big wonton is very simple.

1, take a wonton skin and lay it flat on the palm of your hand, and use chopsticks to take a proper amount of meat stuffing and put it in the middle of the wonton skin slightly below.

2. Roll one side of wonton skin to about 1/2 wonton skin.

3. roll it in again and roll it to 3/4 of the wonton skin.

4. Overlap the two corners of the wonton skin and pinch them tightly.

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Tips for cooking wonton:

1. Choose jiaozi powder with high gluten and add a little alkaline flour to make the wonton skin smoother.

2. Dry the dough, and the wrapped wonton will be more beautiful.

3. If you make meat stuffing, the ratio of fat to thin is 3:7 or 4:6, so it won't be too firewood to eat. You can also replace pork with fish, shrimp and chicken.

4. When cooking wonton, wait for water to boil the pot, and then wait for wonton to float. Wonton skin is thin, so you can't cook it for too long, otherwise it will rot easily.