1. Yanmen Qinggao organic pure tartary buckwheat flour and ordinary flour are mixed evenly according to the ratio of 1:4;
2. Add salt and 1 egg and stir evenly, pour in appropriate amount of water, stir while pouring, stir into a flocculent shape, knead thoroughly, knead the dough into a smooth surface, cover with plastic wrap, and let it stand for 30 minutes;
3. Minced meat, add chopped green onion, salt, oyster sauce, light soy sauce, sesame oil, two spoons of starch, and stir in one direction;
4. Take a quarter of the dough, knead it for a while, roll it into a large dough crust, and cut the dough into square wonton crusts of appropriate size;
5. Take a piece of wonton wrapper, put an appropriate amount of meat filling, wipe the top with clear water, fold it in half, and pinch it tightly. Then the two corners of the wonton wrapper are folded and pinched, and the wonton is wrapped;
6. Put clear water in the pot, add wontons after the water is boiled, add a small amount of salt, light soy sauce, vinegar and other seasonings, you can put some seaweed and shrimp skins in the pot, the taste will be better, cook for about 10 minutes, and the wontons will float. ；
7. Sprinkle cilantro and chopped green onion, and the buckwheat wonton is complete!
