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Ryan Finney ha publicado una actualización
Level:
Scoolinar
I recently checked out the Sichuan course. It’s one of my favorite styles of Chinese cuisine. I make wontons on the regular so feel free to message me for some extra tips if you’re thinking of giving them a try. 😋🌶
Bernd Hamrodi, Orsolya Csernák y4 others5 Comentarios-
Level:
Scoolinary Team
That looks delicious, Ryan!
Although I love Chinese cuisine (since the typical food in my country, Peru, has a lot of Chinese influence), my specialty is pastry. Whenever I’ve made wontons, they end up breaking and the filling comes out, especially when I use them in soups.
Could you share any tips to prevent that from happening again?
Thanks!
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Level:
Scoolinar
@sussan_scoolinaryteam Hey Su, in my experience, whether they’re store bought or homemade, they don’t really last in soup too long. I always serve them right away with a hot broth, and just cook more as needed. They seem to always fall apart sitting in a broth. A gentle boil and handling of course is key. For sealing, just like other pastry, moisture and temperature at the right levels help. They can’t be too dry or wet to form a seal. A lot of people use a little cornstarch or flour slurry to help seal the edges but I just use enough warm water to moisten them slightly but not wet. Keep you wontons covered with a damp paper towel just like any pasta and work in small batches. Do about 4-6 at a time then put in the fridge. Then, after sealing, I always let them rest in the fridge or freezer for a little while to let the seals set. If i make the day before I just freeze them and add 30 seconds to a minute to the cook time. I always work with cold filling as it’s easier and less messy to handle. Make sure your mixture is very well blended, it should be smooth and have no big air bubbles or pockets. Adding too much filling will cause some to split open as well. You only need a small amount in each so using a measured utensil to fill consistently will help. Pinch the edges super tightly too. Some shape seem to work better than others for me. I usually make a cappelletti type of fold. Hope all that helps you or anyone else watching. 😉
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Level:
Scoolinar
OK Ryan, you’ve convinced me to try making them again (largely since I read your tips and identified MANY mistakes in my previous attempts. ☺)
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Level:
Scoolinary Team
Thanks for sharing these golden-ticket tips, Chef Ryan! I’m curious—what did you use for the filling?
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Level:
Scoolinar
I do a traditional filling similar to the one in the course. Another approach, instead of plain water, is to steep some grater ginger, garlic and green onion in warm water until it cools, strain and use that to moisten the filling. Many chefs do this to get the most out of their ingredients, ensure the flavors from those ingredients spread more evenly and prevent them from clumping.The best way to mix is with a glove on your dominant hand, twisting and squeezing in one direction, clockwise or counter-clockwise, until it’s smooth and homogenous with no air pockets. It’s a lot quicker than chopsticks and easier to break up the mix.
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