Do you need to add water to wonton fillings? Why do you need to add water to wonton fillings?

We all know that wonton is a popular type of pasta. It tastes fresh and delicious, and the meat is tender and delicious. Many people like to eat wonton, especially for breakfast. Some people make wonton at home, and its filling is more difficult to make. So do you need to add water to the wonton filling? Let's take a closer look!

Why do we add water to wonton filling?

The minced meat fully absorbs the water, which can make the filling more tender.

After adding clean water to the minced meat, stir in one direction until the water is completely absorbed. Then immediately use starch and egg white to lock the moisture. Stir the minced meat until it becomes sticky so that the moisture in the minced meat will not be lost. The filling will taste "tender". The purpose of the egg white is to increase the "smoothness" of the filling, so that the marinated filling will have a tender and smooth taste.

After that, add a small amount of starch and egg white. The minced meat must be stirred until it becomes sticky so that the moisture in the minced meat can be fully locked and will not be lost. If it is not stirred until it becomes sticky, the minced meat will not be fully wrapped by starch, and the moisture in the minced meat will slowly flow out soon, which will eventually affect the taste of the filling.

How to make wonton filling

Main ingredients: 750g front leg meat

Ingredients: ginger, shallot, egg white

Seasoning: salt, soy sauce, pepper, peanut oil, starch, fish meal

Production steps:

① Clean the front leg meat, peel it, cut it into small pieces and put it into a meat grinder to make minced meat.

②Put ginger and shallots in a plate and pour a little water into them to soak. Then squeeze out the ginger and shallots juice and soak them for later use.

③ Marinating of minced meat: Put the minced meat in a large plate, first add a little salt, soy sauce, fish meal, and pepper powder, then stir in one direction to fully mix the seasoning, then add a little prepared ginger and scallion juice to the minced meat, then add about 120ml of water, then stir the minced meat in one direction until the minced meat absorbs all the water, then add a little starch and egg white, then stir in one direction to disperse the starch and egg white, stir until the minced meat becomes sticky, then add a little peanut oil and chopped green onions and mix well, the wonton filling is ready.

Wonton filling making skills

① When using a meat grinder to mince the meat, do not mince it too much. The filling will taste better with a little granularity.

② You can add leeks, mushrooms, green onions and other ingredients to the prepared fillings, which can increase the flavor of the fillings. However, the amount of these ingredients added should not be too much, otherwise it will affect the taste of the fillings. Generally, the amount of added ingredients should be one-third of the meat.

③ When making wonton fillings, the main function of ginger and scallions is to remove fishy smell and enhance flavor. However, ginger and scallions cannot be directly chopped and added, as this will affect the taste of the filling. Therefore, the ginger and scallions should be squeezed out to obtain ginger and scallion juice, which should then be added to the meat. This will help remove fishy smell and enhance flavor without affecting the taste.

④ When marinating the minced meat, add the [seasoning], [ginger and scallion juice, water], [starch, egg white], and [peanut oil] in layers, so that the minced meat can be fully flavored and fully starched, and the marinated filling will have a good taste and flavor. Do not add all at once, otherwise it will not be flavorful, and the filling will not be tender enough.

⑤ Do not make too much filling at one time. If you cannot use up all the filling, you can cover it with plastic wrap and store it in the refrigerator. Do not freeze it quickly, because the filling will be frozen after quick freezing. If the filling is thawed, the moisture in the filling will be lost, which will affect the taste of the filling. In addition, the quick-frozen filling will have an "icy taste".