In the world of food, ravioli is like a shining pearl that exudes a unique charm. Who can say no to the thin crust of a cicada's wings, wrapped in a fragrant filling? When you take a bite, the softness and deliciousness are intertwined in the mouth, and it can instantly warm our taste buds. Wontons are undoubtedly a classic delicacy on the home-cooked table.

However, in the process of making wontons, the choice of wonton wrappers is often tangled. Many people will go to the supermarket to buy ready-made wonton wrappers for convenience. But sometimes, the wonton wrappers bought back are not satisfactory, not soft enough, and easy to break when cooked, which really affects the good mood of eating wontons. In fact, many people have encountered these problems. There are also people who want to make their own wonton wrappers, but they are worried that it will be too troublesome, or they feel that the time cost is too high. Don't worry, today I'm going to share with you the detailed steps of making wonton wrappers, and after learning these, you can easily make delicious and healthy wonton wrappers at home!

Start the journey of making: dough

To make wonton wrappers, you first have to start with the noodles. Prepare a large, clean bowl, which is our "magic vessel". Then, pour in an appropriate amount of all-purpose flour, which is the main ingredient for making wonton wrappers, and the flour falls into the bowl like snowflakes. Then, add a pinch of salt, don't underestimate this little salt, it's the "little secret weapon" that makes the wonton wrappers tougher, so that the wonton wrappers don't break easily when cooking.

The next step is to add water, which is a technical job. Add water slowly according to the amount of flour, and never pour it all at once. Because different flours have different water absorption, every time you add water, you should stir it with chopsticks or a spoon until you can't see the dry flour, and then continue to add water. You'll notice that with the addition of water, the flour gradually turns flocculent, and it's time to knead the dough by hand.

At first, the dough may be a little rough and not too smooth, but that's okay, keep kneading until the dough is on the hard side. Although the dough at this time does not look very pretty, don't worry, cover with plastic wrap and let it "rest" quietly in the bowl for 20 minutes. This 0 minutes is very critical, the dough will be fully relaxed in the process, and the subsequent preparation will be smoother.

The mystery of resting and kneading

20 minutes passed, and the dough seemed to be enchanted, and it became much softer. At this point, we need to knead it again. Kneading the dough this time will be much easier than before, and the dough will become more obedient in our hands. Continue kneading until the surface of the dough is smooth and delicate and feels soft to the touch, just like a baby's skin.

After kneading, you can't rush to the next step. Cover with plastic wrap again and let the dough "rest" for another half hour. This half-hour resting process is crucial to allow the gluten to fully stretch and ensure that the wonton wrappers are tough enough so that the boiled wonton wrappers will not break easily.

Techniques for rolling dough

Once the dough has risen, we divide it into two portions and gently knead it again. That's where the board comes in. Sprinkle some cornstarch on the cutting board, which acts as a thin protective film to prevent the dough from sticking to the cutting board. Next, pick up the rolling pin and roll it out from the middle of the dough. When rolling, pay attention to the edge part can be rolled several times, so that the rolled wonton skin is thin in the middle and evenly around the perimeter, and the taste will be better.

If you want to save time, you can also roll out two pieces of dough on top of each other. However, be sure to sprinkle plenty of cornstarch, otherwise the dough will easily stick together. When you roll out to the point where you can see the hand shadow clearly through the dough, it means that the dough is thin enough, and that's the effect we want.

Finely cut surfaces and perfect finished products

After the dough is rolled out, the next step is to cut the dough. Fold the large dough sheet in half and use a rolling pin to gently cut it in half from the middle. Fold the sliced dough and continue to cut into suitable strips. Finally, cut the strips into small cubes, which can be the size of your preferred ravioli. In this way, a neat and even wonton wrapper appeared in front of our eyes, looking at the wonton wrappers made by yourself, is it particularly rewarding?

Intimate preservation tips

If you make too many wonton wrappers at once, don't worry if you can't finish it. Put the excess wonton wrappers in a crisper bag and freeze them in the refrigerator. The next time you want to eat wontons, you can take them out of the refrigerator and use them, which is convenient and saves time and effort.

Summary of key tips

When making wonton wrappers, the hardness of the dough is very important, don't knead it too softly, the wonton wrappers made from a slightly harder dough are tougher and more chewy to eat. The process of resting must not be omitted, it can fully relax the gluten, make the dough better, and roll out a thinner and more elastic skin. Also, sprinkling cornstarch when rolling out is a good idea to prevent sticking, because cornstarch does not contain gluten and will not mix with the dough, which can make our preparation smoother.

Proofread by Zhuang Wu