How to Cook Wonton

How to cook wontons: When the water boils, add a pinch of salt first, and push the wontons gently out of the way when you put them down to prevent them from sticking together. Remember to cover the pot after placing the wontons, cook the skin with the lid on, and the filling without the lid, and when it boils, add the right amount of cold water.

Wonton, also known as flatbread, is a type of traditional snacks that are characteristic of the two Guangdong regions, belonging to the Cantonese cuisine. Unlike wontons, which are found in most southern regions, they were initially categorized among the cakes. It is called wonton because the pronunciation of wonton in Cantonese is similar to wonton. Over time, wontons have developed their own unique style, with the outer skin and inner filling different from that of wontons. The size is usually measured in one bite, and according to Lao Guang Ji's standard, a standard bowl of wontons has 6 to 8 pieces.

Introduction to Wonton

Wonton is made by wrapping the skin of the wonton around a chopped filling. Wonton skins are made of egg and flour and are cut into squares of about 8cm by 8cm. The filling is usually a mixture of chopped pork, vegetables and scallions, seasoned to taste, or shrimp, minced earth fish, egg yolk, shiitake mushrooms and tellurium.

Guangdong wontons are usually wrapped quickly, not necessarily folded neatly in steps. The size is standardized by the ability to swallow one in a single bite. Most of the wontons are cooked in boiling water, adding noodles and soup to make wonton noodles. There are also restaurants that serve just plain wontons. In Hong Kong, there are some restaurants that deep fry the wonton in hot oil until it is golden and crispy, which is called fried wonton, and this practice is also popular in foreign countries.