wonton

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1-2 Picture, all ingredients.

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3

Add 2 grams of salt and eggs to the flour, add a little water to make dough.

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Relax for 30 minutes.

5

Cut the beef into meat paste, and cut the mushrooms into shredded cubes.

6

Season with olive oil, salt, black pepper, umami sauce, shredded ginger and a little red wine.

7

Knead the relaxed dough again to make it more muscular, then divide the dough into 10 small dough pieces, and use a rolling pin to roll the small dough pieces one by one into a thin dough sheet with a thickness of 0.5 mm. In an oval shape, it would be better to see it bright under the light. In short, the thinner the better.

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Use a brush to apply egg liquid to the rolled dough.

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On the dough coated with egg liquid, spoon two small piles of beef fillings.

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Then fold the dough in half and gently stick it firmly.

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Cut the dough sheet in half with a knife to form a blank for horn-shaped blade wontons. You can make 10 Italian blade wontons with 5 small dough ingredients.

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Roll out the dough into thin slices and cut it into triangles or squares. Place the meat filling on the wide end of the triangular dough.

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Then roll up the dough and fold the thin corners at both ends in half to form a horn shape. Isn't it very simple, hehe.

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Bring water to a boil, add wontons, cook and remove. Pour olive oil into a wok to stir-fry the garlic slices until fragrant, then add shredded mushrooms and stir-fry, then add a little beef bone soup to boil, season with salt and pepper powder, and finally add vegetables. Mix well and remove them.

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When sorting, use cucumber slices and vegetables as the base, then pour a little soup, sprinkle with shredded black pepper and shredded nine sections of pagoda to serve on the table. Croissant wontons are made the same way.

1. It is best to use high-gluten flour, though dumpling flour will also do, hehe! I'm not strict about requirements here! The dough should be on the firmer side so that the rolled-out wrappers are smooth, thin, and chewy. This dough can also be used for wide tagliatelle; just cut it into thin, wide strips. When mixing the dough, you can also use spinach juice or squid ink to make the famous Italian black and green noodles: spinach pasta and squid ink pasta. Wontons can also be made colored, which will look even more beautiful. 2. For lobster pasta, you can use wontons as a base and garnish the top with crayfish made into an olive oil salad. 3. For the vegetables used in the pasta, you can use celery, bell peppers, tender zucchini, or asparagus. 4. For the garnish and final flavoring of the pasta, you can use fresh basil, chopped parsley, crushed black pepper, toasted sesame seeds, or fresh chopped perilla, depending on the variety you are making. 5. If making fried wontons, it is best to shape them into flower shapes. Serve with a vegetable salad and a dipping sauce; a red or white sauce can be used for the dip. 6. For the sauce for Italian wontons, you can use sauces made from mushrooms and red wine, beef bone broth, fish bone broth, or chicken broth. In short, feel free to adjust according to your own taste preferences.