Several methods of wrapping wonton

There are three ways to wrap wonton: the first method: the stuffing is placed on the wonton skin and folded diagonally together, and the folded part is solid. Two small sharp corners are folded inward to wrap a wonton; The second method: put the stuffing into the wonton skin and fold it into a rectangle, compact the edge, and bend the two sides inward for compaction; The third method: pinch the wonton skin upward along the direction of chopsticks to make it look like a "small bag".

Wonton is a traditional snack that originated in the north of China, but it has been developed in the south. Besides being called wonton, they also have various names. Guangdong is called wonton, Hubei is called wrapped noodles, Jiangxi is called clear soup, and Sichuan is called wonton. Wonton can evolve into various delicacies through different wrapping methods, fillings and ingredients.

Yang Xiong's Dialect in the Western Han Dynasty mentioned that "the name of bread is Tun". Wonton is a kind of cake, the difference is that there is meat in it, which is cooked and eaten; If cooked in soup, it is called "soup cake". China ancient people thought it was a sealed steamed stuffed bun, which had no seven tricks, so it was called "chaos". According to China's word formation rules, it was later called "Wonton". Wonton is no different from jiaozi at this time. Since the Tang Dynasty, the names of wonton and jiaozi have been formally distinguished.

The trick of making wonton: stir the meat in one direction, so that the meat is delicious.

Boil wonton: add wonton when the water boils, and add a bowl of cold water when the water boils again. Do this for three times, and the cooked wonton will be delicious.