When making wontons, choosing the right wonton wrapper is crucial. The ideal wonton skin should be made from high-gluten flour, aiming for thinness and translucency, so that after cooking, the enticing colors of the filling can show through while ensuring a pleasing texture. The preparation of the filling is equally important. To achieve a fragrant filling that isn’t greasy, it is essential to skillfully combine ingredients like ginger, salt, and monosodium glutamate during seasoning, balancing the flavors.
In the process of making the filling, gradually adding water and mixing evenly are key steps. As the moisture seeps in slowly, use chopsticks to gently stir the meat mixture in one direction until the meat becomes tender, then sprinkle in an appropriate amount of salt to enhance its freshness. The ratio of vegetables, meat, and moisture in the filling must be balanced, as this directly affects the final flavor of the wontons. If there is a high proportion of lean meat, one can increase the moisture; conversely, if there is a higher proportion of fatty meat, reduce the moisture. Carefully mix the chopped vegetables with the meat filling, taking care to avoid overmixing to prevent the filling from becoming watery and affecting the wrapping process.
If you encounter a watery filling issue, there is no need to panic; taking appropriate measures can easily resolve it.
