China ancient people thought it was a sealed steamed stuffed bun, which had no seven tricks, so it was called "chaos". According to China's word formation rules, it was later called "Wonton". Wonton is no different from jiaozi at this time.
Jiaozi has not changed obviously for thousands of years, but wonton has developed in the south and has an independent style. Since the Tang Dynasty, the names of wonton and jiaozi have been formally distinguished.
Characteristics of wonton
1. Compare wonton and jiaozi.
The wonton skin 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; Dumpling skin is round, about 7 cm in diameter.
2. Wonton skin is thin and transparent after cooking. So the difference in thickness is that the same amount of wonton and jiaozi are scalded with boiling water, and it takes less time to cook wonton; In the process of cooking jiaozi, you need to add cold water three times, and you can only cook it after the so-called' three sinks and three floats'.
3, wonton soup and jiaozi heavy dip.
The address of each place
Beijing and Shanghai: North China and other places are often called wonton.
Guangdong: It's called wonton because of its different accents. The British name "Wonton" originally came from Cantonese.
Fujian: commonly known as flat food, there are also a few people who call it flat meat, and the meat stuffing is usually beaten with a mallet.
Sichuan: commonly known as wonton, Sichuanese are spicy, and there is a famous dish called "Red Oil Wonton".
Hubei: commonly known as wonton, some people call it jiaozi.
Jiangxi: commonly known as clear soup.
Japanese: from the north of China, it is called "Wantan" along its sound; Write "Cloud" or "Wonton".
Taiwan Province Province: It is called flat food in Minnan dialect. Around 1949, immigrants from all over China brought the name of their hometown to Taiwan Province Province, so the common sayings in Taiwan Province Province are wonton, wonton, flat food or wonton.
Common filler
Pork, shrimp, vegetables, onions and ginger are the most basic fillings. Wonton with vegetable meat and wonton with fresh meat were once the basic choices of Shanghai snack bars.
Wuxi Sanxian wonton, which originated from Wuxi Dongting, is filled with fresh pork, Kaiyang and mustard tuber. Changzhou Sanxian wonton is filled with fresh pork, shrimp and herring. The combination of pork, aquatic products, dry goods and pickles also inspired the future stuffing innovation.
Since 1990, several chain-operated wonton shops have appeared in Shanghai, which are also for eating and taking out. In the menu, all kinds of pickles, vegetarian dishes and dry goods from north to south have been input into the stuffing, and the varieties of wonton stuffing have also been greatly enriched and upgraded. For example, fresh combinations such as barbecued pork with lotus root, bacon yam, bacon, mushroom, Dutch bean, crispy duck, cantaloupe, whitebait yolk, stinkbug, oyster mushroom, pine nuts and millet have all appeared. Beef, snail meat, chicken, all kinds of fish and other aquatic products, fresh vegetables and fruits, all kinds of bean products, etc. Can be the choice of fresh goods. Dry goods can also be stuffed with kai yang, scallops, mushrooms, sausages, salted fish, bacon and plum vegetables. Among pickles, pickled mustard tuber, turnip and dried radish are especially popular.
Ordinary soup
In Jiangnan area, the relationship between wonton and soup is like fish and water. Chicken soup and meat and bone soup are the best choices for soup base. But ordinary shops only add spices and seaweed to boiling water. Common soups include shredded egg skin, shredded mustard tuber, dried silk, dried shrimp skin, quail eggs and chopped green onion.
Filling method
Because wonton skin is thin, it is not suitable for wrapping large particles of ingredients, so the ingredients need to be chopped; But for aesthetic reasons, shrimps are usually shelled and not chopped. In addition to chopping, another technique is "smashing", which is often used for flat food. But the most common method is to use mechanical grinding.
Ordinary appearance
Round; circular
cylindroid
Semicircular (similar to jiaozi)
Rectangular (folded in half on opposite sides)
Triangle (diagonally folded)
Shared species
Fresh meat wonton: Chop pork and onion, stir, wrap with wonton skin and cook, which is the most basic practice.
Shrimp wonton: Guangdong is rich in seafood, and shrimp and pork are often used as raw materials.
Shrimp wonton: made of chopped shrimp and pork.
Wonton with vegetable meat: Qingjiang shredded vegetables, usually large in size, also known as "Wonton with vegetable meat".
Red oil wonton: Fresh meat wonton is usually served with hot sauce, which is a unique dish in Sichuan.
Wonton noodles: Wonton, noodles and soup are all cooked. (See: Wonton Noodles)
Fried wonton: fried.
Snacks: small pieces of rice cake, honey cake, cheese or fruit are wrapped in wonton skin and fried.
Cross-cultural echo
Tortellini/Tortelloni in Italian pasta is very similar to wonton in southern China in shape and wrapping mode, except for the different dough formula, and the difference is mainly in the stuffing. Italy's "wonton" fillings are also rich and varied, with common combinations of cheese, tomato, ham, bacon and spinach. Wonton in spaghetti is closer to folded jiaozi or Wenzhou wonton in the way of wrapping, and the stuffing combination is not much different from Tortellini/Tortelloni. (See: it:Ravioli it:Tortellini) There is also pelmyen, which is widely eaten by all ethnic groups in Siberia, Russian Federation, and has a great relationship with wonton food in China and Central Asia. In particular, Permin's black pepper must be imported from western China. The cross between Russian, Ukrainian and other nationalities, called Valeniki or Piroziki, is very similar to that of China. In South Korea and Turkic-speaking or Iranian-speaking countries, foods such as "fried dumpling" or fried jiaozi in China, or "steamed stuffed bun" and "glutinous rice balls" are called manty, manti, mantu, mandu and so on. This is undoubtedly a noun with the same origin as Chinese "steamed bread". -Old Devil Tidying Up
The process of making wonton can be divided into: making, stuffing, stuffing, soup pot and taking out the pot. Now introduce them one by one as follows:
1. Skin-making: select good flour, add a small amount and a proper amount of water, knead thoroughly, and roll out. Be sure to use dry starch in the process, and sprinkle dry starch while rolling. It's best to put your skin to the light and see fuzzy filaments. Then cut the skin into 5 cm square slices.
2. Filling: Pork belly can be chopped mechanically or with a knife, then add ginger, chopped green onion, sugar, salt, monosodium glutamate and soy sauce and stir well. It tastes salty and fresh.
3, stuffing: the left hand holds the skin, the right hand uses pointed chopsticks to pick the stuffing heart into the left hand skin, and the left middle finger bends down. After the stuffing is wrapped, the index finger, ring finger and thumb are bent at the same time, and the four corners of the leather are pinched into a quadrangular diamond. Pay attention to pinch the leather as much as possible, so that the four corners are suspended and pinched. Don't lay the stuffing flat in the palm of your left hand and pinch it together. In jargon, it's called "broken skin wonton".
4. Soup pot: On the water pot, bring to a boil, pour raw wonton into the pot, stir the wonton along the edge of the pot with a spoon, then cover the pot and simmer for a while until the wonton floats on the water, with less cold water, and simmer for a while.
5, out of the pot: put soy sauce, monosodium glutamate, seaweed, shrimp skin, chopped green onion and so on. Put it in a soup bowl, then use a claw grid to take out 15~20 wonton and put it in the bowl, and serve.