Cabbage Core Pork Wonton
1.
Prepare the ingredients: Arowana special wheat core dumpling powder, arowana peanut oil, pork belly, carrots, black fungus (soaked), vegetable core, coriander
2.
Mix the golden dragon fish dumpling powder with water and knead it into a dough
3.
Put the kneaded dough in a basin for 20 minutes
4.
Chop pork belly into meat filling or use a food processor to make meat filling, add salt, pepper powder, ginger powder, dark soy sauce, light soy sauce, stir well, and then add the vegetable core (the vegetable core is chopped and then killed with salt to remove the water). Stir well
5.
Carrots and black fungus are chopped and added to the meat
6.
Add arowana peanut oil, chopped green onion and sesame oil
7.
Stir well and set aside
8.
The dough that wakes up, knead it a little bit, it is very smooth and more gluten
9.
Slowly roll the dough into large thin noodles. If you have a noodle press, of course, it will save a lot of trouble. You can press it out directly. I roll it by hand. After I roll it, I remove the irregular edges and then cut it into long strips. Wonton skin made of golden arowana dumpling special wheat core flour does not shrink when rolled out, and the skin is thin and not easy to break
10.
Cut the long strip of noodles into squares according to the required size
11.
Take an appropriate amount of minced meat and place it on one corner of the dough
12.
Then roll forward from this corner, after wrapping the meat, use the thumbs of both hands to pinch the two sides respectively, and then pinch the two sides together.
13.
Pour clean water into the pot, boil it, add the wontons, cook for a few minutes, and see the wontons floating on the water and the stomach is bulging, which means that the wontons are cooked
14.
Put the wonton in a bowl, scoop some soup, add vinegar, light soy sauce, coriander, oil chili, etc. You can start eating with the seasoning you like
15.
Take a bite. . . .
16.
On a cold winter day, let’s have a warm bowl
Tips:
The warm wontons taste good.
