WONTONS IN GARLIC SAUCE RECIPES

Steps:

• For the wonton dough, sift the flour into a large mixing bowl. Add the egg and cold water and bring it together with your hands. It will take a while as there isn’t much water in the recipe – the drier the dough, the better (see Chef’s Tips for Success). If the dough really won’t come together, add 1 tbsp water – it should be quite dry and ragged.
• Knead the dough for 5-10 minutes until smooth. Using a rolling pin, roll out the dough into a rough rectangle, then fold it up several times and roll into a rectangle again. Do this 4 times to give a smooth dough, then roll it thin enough to go through a pasta machine – about 5mm thick.
• Cut the dough into 3 equal pieces to fit through the pasta machine. Roll the dough through the machine several times. Run twice through on the widest setting, then twice through on the next setting down and so on, to the second thinnest setting (1-2mm). Cut the dough in half if it gets too long and unmanageable.
• Dust the work surface with flour, then use a palette knife or ruler as a guide (Bing uses a thin rolling pin here) and cut the dough into 10cm squares using a sharp knife. Discard any leftover pastry. Cover the squares in cling film.
• Put all the filling ingredients into a medium bowl and whizz to a thick pulp using a stick blender. To make the sauce, combine all the ingredients in a bowl and mix well.
• Hold a wonton with a corner pointing at your body. Use a teaspoon (Bing uses a Chinese spatula here) to put a marble-size dollop of filling onto the centre of the wonton. Fold roughly in half towards you to make a triangle – don’t line the edges up perfectly. Wet the top of one of the narrow corners. In one move, use your finger to gently push in the centre of the filling [J] as you bring the narrow corners together, making sure the wide corner pointing at you flips up. Press the dry narrow corner onto the wet narrow corner to form a dumpling. Set aside while you make the rest (see tips).
• Cook the dumplings in batches= in a pan of boiling water for 6 minutes (see Tips for Success), then carefully remove with a slotted spoon.
• Put 4-5 dumplings in each bowl, splash with a little of the dressing and top with sliced red chilli and fresh coriander, if you like.

Steps:

• Add the whole egg liquid and appropriate amount of water to the wheat noodles, mix it into a snowflake shape with chopsticks, then form a dough with your hands, and cover the noodles for 20 minutes
• Wash the pork tenderloin, cut into large pieces, put it in the wall breaker, and stir into pork puree
• Stir for more than ten seconds, and the slightly grainy taste will be better. Remove from the wall breaker
• Add chopped green onion, soaked shiitake mushrooms, salt, cooking wine, light soy sauce, thirteen incense, water, oil, and mix well
• Take a piece of dough, roll it into thin slices, and cut out square pieces of dough
• Put the right amount of filling on the noodles as shown in the figure, not too much, and don’t get it on the sides of the dough, it is not easy to pinch, and it is easy to reveal the filling
• Turn the dough over, wrap the filling, knead the edges
• Flip the two corners backwards as shown in the figure, and knead it behind the back to make a wonton. You can also knead in the front, either
• While wrapping, boil water in a pot and add a little salt to boil
• Put the wrapped wontons in the soup and cook, keeping the heat on low midway, or like cooking dumplings, point cold water twice along the side of the pot until it rises and cooks thoroughly, drain the water, rinse with cold boiled water or refrigerate for a while
• Cut garlic and minced garlic, add a little salad oil, sesame paste, sugar and water, mix thoroughly, pour it on the wonton, and mix well.