Emerald Antarctic Krill Shepherd's Purse Wonton
1.
Wash the spinach leaves and cut them into shreds with a knife, put them in a food processor, add a spoonful of salt, and beat them into juice
2.
After filtering the beaten spinach juice, add it to 200 grams of flour and slowly pour the filtered spinach juice to start mixing
3.
Until the dough is kneaded into a smooth dough
4.
In the same way, mix the remaining 209 grams of flour with an appropriate amount of water to form a dough, and the two doughs are proofed for half an hour
5.
I prepared all the ingredients and shepherd's purse in advance. I picked it up and washed it in advance, then blanched it and put it in the freezer for storage. It is very convenient to eat and take
6.
Add dark soy sauce, light soy sauce and cooking wine to the meat
7.
Add pepper
8.
Add some salt and chicken essence to taste
9.
Wash the green onion and ginger and chop it with a knife. Because all seafood is cold food, add the onion and ginger to neutralize it, also to enhance the flavor. If you eat it for your baby, use a food processor to crush the onion and ginger into mince.
10.
Add green onion, ginger and Antarctic krill to the seasoned meat
11.
Add peanut oil
12.
Stir the filling evenly
13.
The blanched shepherd's purse is thawed and rinsed with water, soaked in water, and chopped into fines with a knife
14.
Put the chopped shepherd's purse into the stirred meat and stir evenly.
15.
After the proofed dough is exhausted and kneaded, the green dough is rolled into a long strip, the white dough is rolled into thin slices with a rolling pin, and the green strip is placed on the white dough skin
16.
Wrap the green strips with white dough
17.
After kneading the long noodles, use a knife to cut into the same size agent, flatten it and roll it into a round thin dough with a rolling pin
18.
Put the rolled dough into the right amount of filling
19.
First make a dumpling and then pinch the two ends together.
20.
I like the chubby wonton
21.
Pour an appropriate amount of water into the pot and boil it, then add the wrapped wontons
22.
After the fire is boiled, point a little water and repeat 3 times until you see all the wontons floating on the water, you can turn off the fire
Tips:
Friendly reminder; when making the dough, try to be harder, so that the texture is smooth and easy to shape...
