Is the wonton filling meat paste or minced meat? How much should the wonton filling be chopped?

We all know that wontons are delicious and tasty, with tender meat and super delicious taste. They are a popular pasta and many people like to eat wontons. The making of wonton fillings is very particular, especially the processing of meat fillings. So should wonton fillings be made of meat paste or minced meat? Let's take a closer look!

Is the wonton filling pureed or minced meat?

Wonton fillings are usually made from minced meat.

When using a meat grinder to puree the meat, do not puree it too much. The filling will taste better if it has a little granular texture.

You only need a little minced meat, don't prepare too much. Use the tip of chopsticks to dip a little in the middle of the wonton skin and pinch it with your hands. Put salt, MSG, and green onions in an empty bowl, and boil some water as wonton soup. Then put it in the pot to cook wontons. Wontons are very fast and can be taken out of the pot and put into the soup in 2-3 minutes. This is the old Hangzhou wonton, which is original and very delicious.

For the wonton wrapper, I recommend bird's nest wrapper, which is especially delicious. Bird's nest wrapper, minced meat, green onions or chives can also be changed to your favorite ingredients, salad oil, soy sauce, and salt.

Add side dishes to the minced meat, pour in 2 spoons of oil, appropriate amount of light soy sauce, and a little salt for seasoning, and mix the filling.

After wrapping the wontons, boil a large pot of water. Put salt, MSG, and chopped seaweed or kelp in an empty bowl. After the water boils, serve a separate bowl of soup. Large wontons need to be boiled for a while longer. You can eat them when they are cooked!

Simple recipe for wonton filling

1. First, choose the front leg meat with 20% fat and 80% lean meat. After buying it, cut it into small pieces and then chop it into meat paste. If you have a food processor, cut it a little smaller and throw it into it, and it will soon become meat paste.

2. Put the minced meat in a large bowl. Use 200g of water for every pound of minced meat. Pour and stir vigorously. This will make the minced meat more juicy. Add some peanut oil, a little more than for cooking, so that the minced meat will not be too dry.

3. Add seasoning to the meat filling: cooking wine, salt, light soy sauce, oyster sauce, a spoonful of sugar, minced ginger, chopped green onion, pepper, Sichuan pepper powder, and sesame oil, and mix well.

4. Finally, add the diced fresh mushrooms and stir evenly.

5. Marinate the prepared meat filling in the refrigerator for half an hour. This will make it more flavorful and the filling will be firmer and easier to wrap.

How to wrap wontons beautifully

1. Northern Yuanbao Wontons: Take a wonton wrapper and put it in your hand. Use chopsticks to pick up some meat filling and put it in the middle of the wonton wrapper. Roll up one side of the wonton wrapper. When it is halfway rolled, roll it inward again. When it is about three-quarters rolled, overlap the two corners of the wonton wrapper and pinch it tightly. (You can use your imagination at this moment).

2. Southern wontons: Take a piece of wonton wrapper and place it on the palm of your hand. Use chopsticks to take an appropriate amount of meat filling and place it in the middle of the wonton wrapper. Use chopsticks to press the filling down. Use five fingers to pinch the wonton wrapper down and pinch the seal with the tiger's mouth.