CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Wonton Making - My Way
by
Lidia Ratnawati
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 288 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
Рецепт
Reviews/Comments
Close this frame
,%20shapes%20and%20the%20way%20to%20serve%20(steam,%20boil,%20broil%20or%20deep/pan%20fry).%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3EProcess%20all%20of%20the%20ingredients%20except%20green%20onion,%20corn%20starch,%20wonton%20skin%20and%20flour%20in%20a%20food%20processor%20until%20smooth.%20Place%20the%20mixture%20in%20a%20container/mixing%20bowl,%20add%20the%20green%20onion%20and%20corn%20starch,%20mix%20well.%20Keep%20it%20aside,%20you%20are%20done%20with%20the%20filling.%3C/p%3E%3Cp%3EThe%20next%20step%20is%20filling%20the%20wonton%20skin%20and%20folding%20them.%20There%20are%20different%20ways%20to%20fold,%20and%20I'm%20gonna%20share%20three%20different%20ways%20of%20folding.%3C/p%3E%3Cp%3EFirst%20type:%20Chinese%20Gold%20Coins%3C/p%3E%3Cp%3E1.%20Take%20one%20of%20the%20square%20skin.%3C/p%3E%3Cp%3E2.%20Place%20a%20teaspoon%20of%20the%20filling%20in%20the%20center%20of%20the%20skin.%3C/p%3E%3Cp%3E3.%20Wet%20half%20of%20the%20top%20square%20part%20with%20water.%3C/p%3E%3Cp%3E4.%20Fold%20as%20shown%20at%20the%20above%20picture.%3C/p%3E%3Cp%3E5.%20Fold%20down%20the%20empty%20top%20part.%3C/p%3E%3Cp%3E6.%20Dap%20with%20a%20little%20water%20at%20the%20inner%20corner.%3C/p%3E%3Cp%3E7.%20Glue%20the%20two%20corners%3C/p%3E%3Cp%3E8.%20The%20result%20will%20look%20like%20Chinese%20gold%20coins%20and%20it's%20normally%20used%20in%20soup/boiling%20and%20steaming%20too.%3C/p%3E%3Cp%3ESecond%20Type:%20Potstickers/Gyoza%20shapes%3C/p%3E%3Cp%3E1.%20Using%20the%20round%20shape%20skin,%20place%20a%20teaspoon%20of%20the%20filling%20in%20the%20center.%3C/p%3E%3Cp%3E2.%20Wet%20half%20of%20the%20circle.%3C/p%3E%3Cp%3E3.%20Neatly%20fold%20the%20dry%20side%20of%20the%20skin%20and%20glue%20it%20to%20the%20wet%20part.%3C/p%3E%3Cp%3E4.%20Do%20it%20one%20fold%20by%20one%20other%3C/p%3E%3Cp%3E5.%20until%20done%3C/p%3E%3Cp%3E6.%20The%20result.%20This%20type%20is%20good%20for%20pan%20fried,%20broil,%20steam%20or%20boil%20too.%3C/p%3E%3Cp%3EThird%20type:%20Round%20sea%20shells-liked%20shape%3C/p%3E%3Cp%3E1.%20The%20same%20as%20the%20way%20before,%20place%20one%20teaspoon%20filling%20in%20the%20center%20of%20a%20round%20skin%20and%20wet%20half%20of%20the%20skin%20margin.%20Glue%20it%20together%20and%20press%20to%20seal.%3C/p%3E%3Cp%3E2.%20Bring%20the%20two%20edges%20together%3C/p%3E%3Cp%3E3.%20Wet%20one%20corner%20and%20glue%20it%20together.%3C/p%3E%3Cp%3E4.%20The%20result%20will%20look%20like%20a%20round%20seashell.%20This%20type%20is%20good%20for%20soup/boiling.%3C/p%3E%3Cp%3EIf%20you%20want%20to%20keep%20it%20in%20fridge/freezer%20for%20longer%20use,%20sprinkle%20some%20flour%20over%20the%20wonton%20to%20keep%20them%20from%20sticking%20to%20each%20other.%20Then%20place%20them%20inside%20a%20ziploc%20plastic%20or%20a%20clean%20airtight%20container.%20You%20may%20keep%20them%20in%20fridge%20up%20to%204days%20or%20in%20freezer%20up%20to%205months.%3C/p%3E){kind=link}