Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one’s hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper’s edges together with the fingers. Adhesion may be improved by moistening the wrapper’s inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.
A light batter is made of cold water (sometimes sparkling water is used to keep the batter light) and soft wheat flour (cake, pastry or all-purpose flour). Eggs, baking soda or baking...
2 pcs lobster tails, 3 pcs shrimps, scallop, 2 fishes & crabmeat stick A light batter is made of cold water (sometimes sparkling water is used to keep the batter light) and soft wheat flour...