Shanghai small seafood wonton（三鲜小馄饨） is different from that in Wuxi. It is an important part of Shanghai culture. Because Wuxi small seafood wonton use fresh meat, dried shrimp meat and preserved Sichuan pickle as the stuffing while the Shanghai small seafood wonton use pure fresh meat as its stuffing. The tricks of seafood in the soup.
The Making Process of Small Seafood Wonton
Meat Stuffing Production
Add moderate salt, cooking wine and ground pepper into the ground meat, then add chopped fresh ginger and green onion, half an egg into the meat stuffing, finally stir all the material together. Then add moderate water into the stuffing and stir it in one direction and then put it into the refrigerator for half an hour.
Use the other half an egg to make an egg sheet. Heat the pan and then put a little oil into it. Rotate the pan so that the oil can evenly coat in the pot wall, the put the egg mixture into the pan and quickly move the pan so that the egg sheet is done.
Soup Production
Cut the egg sheet into slices and put the laver, dried shrimp meat or shrimp, according to personal taste add the right amount of salt, chicken powder, pepper and other flavor into a big bowl and then set it aside. When eating, add into the boiling water, add the cooked wonton, which became a bowl of Shanghai small seafood wonton good in color, smell and taste.
Wonton Production
Hold the wonton wrapper in your left hand and use your right hand to pick up moderate meat stuffing into the wonton wrapper. After the package into the filling, from the index finger, ring finger and thumb while pinching four corners of the wonton wrapper.
Final Process
Put the prepared wonton into boiling water and stir it. After the wonton floating upward twice and the wonton is cook thoroughly, pick it up and put it into the big bowl full of seafood soup. The a bowl of delicious Shanghai small seafood wonton is done.
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