When cooking wonton almost as important as the filling is how close it. Not just a cosmetic issue, but in the will depend not opened and spoiled while you cook.
But it is all a matter easy and fun, which we should approach without fear, it just requires a little patience and practice. We will gradually improve and the result will be even better and more rewarding. It is also a good excuse to get a glass of wine or tea and invite friends to cooperate ...
I, yesterday, I closed 50 while watching the Simpson.
Since I have no good pictures I'll give you the addresses of some videos that have helped me and I like. Follow their instructions is a matter of kids.
One important thing before starting to fill wonton is to have everything at hand. As always.
I use frozen dough sold. Wheat flour is sold and the 2 types, for frying and for making steamed or in soups. Choose the sections that need, but in reality not differ too much.
Be prepared stuffing, a spoonful of filling in and some fluid to seal the dumplings, for example water with cornstarch or egg. There
really easy and intuitive ways to close a wonton, and other complicated and baroque. The regional differences are dependent on each chef or restaurant.
You can choose to close a wonton without any complications, such as a patty, simply by folding a sheet in two, or as a ravioli, overlapping two sheets, one above another.
Another way is to make a bag, put together the edges of two by two. I'll leave the link on youtube.
I closed yesterday in a way that seems nuns returning from Mass ... enfin ... only minimal practice before they begin to become perfect and happy. Here's the page where you teach it.
As I say there are dozens of ways to close this dim sum. I leave another wonderful blog link Apettite for China ( here ).
Finally I recommend you cast my heart that I prepare this dish. You're going to look good and will enjoy for a while. But above all avoid buying prepared food, yes, that is cheap and convenient way to buy, but also has hydrogenated oils, palm oils, preservatives, dyes ... The closer we are in the process of preparing our food better for us, our health and that of those around us.
A big kiss, Alex
But it is all a matter easy and fun, which we should approach without fear, it just requires a little patience and practice. We will gradually improve and the result will be even better and more rewarding. It is also a good excuse to get a glass of wine or tea and invite friends to cooperate ...
I, yesterday, I closed 50 while watching the Simpson.
Since I have no good pictures I'll give you the addresses of some videos that have helped me and I like. Follow their instructions is a matter of kids.
One important thing before starting to fill wonton is to have everything at hand. As always.
I use frozen dough sold. Wheat flour is sold and the 2 types, for frying and for making steamed or in soups. Choose the sections that need, but in reality not differ too much.
Be prepared stuffing, a spoonful of filling in and some fluid to seal the dumplings, for example water with cornstarch or egg. There
really easy and intuitive ways to close a wonton, and other complicated and baroque. The regional differences are dependent on each chef or restaurant.
You can choose to close a wonton without any complications, such as a patty, simply by folding a sheet in two, or as a ravioli, overlapping two sheets, one above another.
Another way is to make a bag, put together the edges of two by two. I'll leave the link on youtube.
I closed yesterday in a way that seems nuns returning from Mass ... enfin ... only minimal practice before they begin to become perfect and happy. Here's the page where you teach it.
As I say there are dozens of ways to close this dim sum. I leave another wonderful blog link Apettite for China ( here ).
Finally I recommend you cast my heart that I prepare this dish. You're going to look good and will enjoy for a while. But above all avoid buying prepared food, yes, that is cheap and convenient way to buy, but also has hydrogenated oils, palm oils, preservatives, dyes ... The closer we are in the process of preparing our food better for us, our health and that of those around us.
A big kiss, Alex
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