Why is the meat in Shaxian wontons white? What are the tips for making the filling of Shaxian wontons?

Shaxian wontons can be seen almost everywhere on the street now. Their wontons are delicate and super delicious. Every time I eat them, I drink up the three-fresh soup. I have always been curious why the meat of Shaxian wontons is white? And why the wonton filling is crispy. How can I make such delicious wontons at home? What are the tips for making the filling of Shaxian wontons?

Contents of this article

1. Why is the meat in Shaxian wonton white?

2. Why is the filling of Shaxian wonton crispy?

3. What are the tips for making Shaxian wonton filling?

Why is Shaxian wonton meat white?

The wonton meat in Shaxian County is not cut with a knife, but is beaten with a wooden mallet until the meat is pureed, and then salt is added to cook the meat. The wonton meat in Shaxian County is flattened. The meat is put into a blender and blended, and then the meat is pounded with a wooden mallet until it is pureed. The wonton meat made in this way is elastic when eaten.

Wonton is a Chinese delicacy and a traditional folk noodle dish originating in China. It is made of thin dough wrapped with meat filling, cooked in a pot, and usually eaten with soup.

Wonton is a kind of pancake, the difference is that it is filled with meat and eaten after being steamed. If cooked in soup, it is called "soup pancake".

The most basic wonton fillings are pork, shrimp, vegetables, onions and ginger.

Why is the filling of Shaxian wonton crispy?

The filling of Shaxian wonton is crispy, mainly because the meat is blended too finely, much finer than Cantonese wonton, and then a small amount of flour is added and repeatedly pounded. Wonton originated from a traditional Chinese folk noodle dish, which uses thin dough to wrap the meat filling, cooks it in a pot, and is usually eaten with soup. If wontons are compared with dumplings, the wonton wrapper 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; the dumpling wrapper is a circle with a diameter of about 7 cm.

What are the tips for making Shaxian wonton filling?

1. Ingredients: half a pound of lean meat, one or two spoons of scallion oil, and wonton wrappers.

2. The meat is not cut, but beaten with a stick. It is best to use a flat and thick wooden stick. Use a rolling pin to divide half a pound of meat into three portions and beat each piece for about five minutes. It is almost ready when it becomes like meat paste.

3. Add salt and MSG to the meat paste according to your taste.

4. When making soup dumplings or wontons, fry one or two spoons of scallion oil first. Adding a little scallion oil to the soup will make it more delicious.

5. Put three bowls of water in the pot. Put the wontons in after the water boils. The wontons will be cooked easily and float to the surface of the pot.