Wonton 馄饨

Overview

Chinese Name: 馄饨
English Name: Wonton; Huntun
Category: Staple主食
Main Ingredients: Flour; Pork

Wonton馄饨 is a traditional folk pasta that originated in China and later differentiated into dumplings. When making wonton, first wrap the meat stuffing with huntun skin, and then cook it in the pot. When eating huntun, you usually need to bring soup.

Many places in China have the custom of eating wonton during the winter solstice冬至. In the Southern Song Dynasty南宋, Lin’an临安 (now Hangzhou杭州) also had the custom of eating huntun on the day of the winter solstice. People in the Song Dynasty宋朝 carefully said that people in Lin’an ate wonton on the winter solstice to sacrifice their ancestors. However, it was not until the Southern Song Dynasty that the custom of eating huntun to worship ancestors began to prevail in China during the winter solstice.

Since its development, huntun has had a wide range of names, different production, fresh flavor and beauty. It is popular all over the country. The more famous is the hand-copying抄手 in Chengdu, which has thin skin, tender filling, delicious taste and fresh soup.

In Chongqing, people pay attention to the wrapping method and have a variety of spices. The three fresh huntun三鲜馄饨, the Song Yun house松运楼 of the Old City God Temple老城隍庙 in Shanghai is delicious. Ququ曲曲 in Urumqi, Xinjiang, with mutton as stuffing, thin skin, tender stuffing, clear soup, delicious and so on.

Comparing huntun with dumplings, the skin of wonton is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm. But the dumpling skin is round with a diameter of about 7 cm.

And the wonton skin is thin and transparent after cooking. Because of the difference in thickness, the same amount of huntun and dumplings are boiled in boiling water, which takes less time to cook. In the process of boiling dumplings, you need to add cold water three times and experience the so-called “three sinks and three floats三沉三浮” to ensure cooking. In addition, wonton focuses on soup, while dumplings focus on dipping.

How to make WonTon?

Pork, shrimp, vegetables, scallions and ginger are the most basic fillings for wonton. Large wonton with vegetables and meat and small wonton with fresh meat was once the basic options of Shanghai snack bars.

Wuxi Sanxian huntun无锡三鲜馄饨, which originated in Wuxi Dongting, takes fresh pork, Kaiyang and pickled mustard as fillings. Changzhou Sanxian huntun常州三鲜馄饨 is filled with fresh pork, shrimp and herring meat. Guangdong huntun is made of fat and lean pork, fresh shrimps, minced earth fish, egg yolk and seasoning.

Ingredients：

600g wheat flour
250g pork (fat and lean)
300g pig tibia
35g shrimp skin
15g coriander
10g winter vegetables
5g of dried laver
15g green onions
3g of ginger
10g of salt
75g of soy sauce
3g of pepper
15g sesame oil

Instruction:

Step 1, Wash the scallion and ginger, cut them into small pieces and set them aside; Wash the pork and chop it into fine mud; Wash the coriander and cut it into small pieces; Wash the laver, tear it into small pieces and set aside.
Step 2, Put the pork puree into the basin, add an appropriate amount of water, and fully stir until it is sticky. Then add soy sauce and salt and mix well. Finally, add chopped green onion, ginger and sesame oil and mix well, that is, the filling is ready.
Step 3, Put the flour into a basin, add a little salt, pour in an appropriate amount of water, mix it into a dough, knead it by hand until the dough is smooth, cover it with a wet cloth for about 20 minutes, and set aside.
Step 4, Wash the pig bones, put them into the pot, pour in water, boil them with high fire, skim the floating foam, and boil them over low fire for about 1.5 hours, which is wonton soup.
Step 5, Roll the dough into thin slices (about 0.1cm thick) with a rolling pin, and cut them into triangles with a side length of about 10cm or trapezoids with a bottom edge of 10cm, which is the huntun skin. Wrap the stuffing into the huntun skin to make a green wonton with a middle circle and sharp ends.
Step 6, Put soy sauce, shrimp and laver into a bowl.
Step 7, Put the wrapped wonton into a boiling soup pot and cook it. When the soup is boiling, the wonton floats up, that is, it has been cooked. First, scoop out some hot soup and put it into a bowl with seasoning, then put an appropriate amount of wonton, sprinkle coriander and pepper, and then eat it.