Big Wonton with Egg Skin Shepherd's Purse

Name: Big Wonton with Egg Skin Shepherd's Purse
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork hind leg; 1000g Wonton wrappers; 3 pcs egg; Some Black Fungus; Some Mustard; Some oil; Some sesame oil; Some salt; Some Sugar; Some Cooking Wine; Some ginger; Some shallot; Some Chicken Essence; Some Red oil; Some Fresh soy; Some pepper

by Old lady who loves to dance

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Shepherd's purse is also known as protecting raw grass and water chestnut. Serve with tender leaves. It is native to my country and is now spread all over the world. my country has collected wild shepherd's purse for consumption since ancient times, and it has been recorded as far back as 300 BC.
Shepherd’s purse has a high nutritional value. Per 100 grams of shepherd’s purse contains 5.2 grams of protein, 0.4 grams of fat, 6 grams of carbohydrates, 420 mg of calcium, 73 mg of phosphorus, 6.3 mg of iron, 0.19 mg of riboflavin, 55 mg of vitamin C, and niacin. 0.7 mg.
Shepherd's purse can be fried, cold, used as vegetable filling, vegetable soup, and has various ways of eating and special flavor.

In our hometown, our favorite in spring is shepherd's purse and big wontons! A lot of stuffing, eat a bowl, not sleepy in spring! "

Big Wonton with Egg Skin Shepherd's Purse

1. Prepare shepherd's purse, wonton skin, minced pork.

Big Wonton with Egg Skin Shepherd's Purse recipe

2. The black fungus is soaked, washed, shredded, and seasonings such as eggs, green onions, sesame oil, etc. are prepared.

3. Wash the shepherd's purse, blanch it with boiling water, remove it, and rinse with cold water.

4. Chop the shepherd's purse, squeeze a little bit of juice, and set aside.

5. Put the minced meat in a mixing bowl, add minced ginger and chopped green onion

6. Add salt, sugar, chicken essence, and pepper.

7. Knock in 2 eggs,

8. Cooking wine, fresh soy, vegetable oil, sesame oil,

9. Add an appropriate amount of water in 2 times. Stir vigorously in one direction.

10. Add shepherd's purse.

11. Stir well.

12. Wrap the wontons and set aside

13. Take 1 egg and beat well, put it in a pot and spread it into egg skins.

14. Shovel it with a spatula and add 1 bowl of water.

15. Add black fungus, mustard tuber, and boil on high heat.

16. Add salt, chicken essence, chopped green onion, and serve as egg crust soup.

17. The wontons are boiled and cooked and served.

18. Pour the egg crust soup and drizzle with red oil.

Tips:
1. Wonton meat filling is best to use 3 points fat and 7 points lean meat, I use leg meat, so add some oil and stir.

2. After the shepherd's purse is chopped, don't squeeze it too dry, it will taste better with some water.

3. The water for boiling the shepherd's purse does not need to be too boiled, just 90 degrees, otherwise the shepherd's purse will easily turn yellow.

4. Put some salt in the water for cooking wontons, it will not stick together easily.