small wonton
I have wanted to eat small wontons for a long time, but I always go out to eat them every time. Now the food safety outside is becoming more and more worrying, so it's better to pack it yourself. But since I made a failed big wonton, I have no confidence in making it. However, I heard from my colleagues that there is actually no standard for making wontons, as long as the filling does not leak out. It seems that comforting people is still very skillful. So I went back and tried it out.
Recipe Recommendations
- pork half a catty
- fungus 3 flowers
- carrots half a
- small wonton skin 100 sheets
- eggs one
- laver appropriate amount
- shrimp skin appropriate amount
Steps for small wonton
1
Cut the pork into paste, cut the fungus, carrot, and shredded ginger into fine pieces, and use an egg (I crushed the egg) for later use.
2
In step 1, add a small amount of salt, soy sauce, cooking wine, and five-spice powder and stir clockwise for about 30 minutes.
3
I bought a small wonton skin.
4
Leave the wonton skin in your heart and use chopsticks to spread some meat filling in the center.
5
Pull 2 corners inward.
6
Hold the skin with your hands slightly harder.
7
A large plate was quickly wrapped.
8
Boil water in the pan.
9
Put the wontons in boiling water, add half a bowl of cold water when boiling once, and then boil until boiling.
10
Add shrimp skin, sesame oil, soy sauce, salad oil, and seaweed into a bowl.
11
Spoon 2 spoonfuls of boiling water in a bowl to rinse the seaweed, remove the wontons and place them in a bowl, and you can start eating.
12
See, there's something like that.