Four Fresh Big Wontons
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Add 500 grams of flour to about 270 grams of water to knead into a smooth dough, cover with a damp cloth and wake up for about 1 hour. Wash the pork leg and chop into meat filling, add light soy sauce, oyster sauce, cooking wine, pepper powder and beat until the meat is sticky and elastic, then add chopped green onion and stir well.
2. Soak the black fungus in advance, wash, and chop; peel the carrots, wash, and chop; wash the cabbage, chop with a little salt, and squeeze the water.
3. Add chopped black fungus, chopped carrots and squeeze the water to the cabbage.
4. Season with salt and stir well. The minced meat is sticky, elastic and shiny.
5. Take an appropriate amount of dough and slowly roll it into a round shape with a thickness of about 2mm.
6. Use a circular cutting die to press out the wonton wrappers. (I used the lid of the stainless steel cup)
7. Wrap the right amount of filling and pinch the edges tightly.
8. Pinch the pointed corners of the two ends together to form an ingot shape.
9. Wrapped wontons.
10. Do not re-make wonton wrappers with the remaining noodles, tear them into pieces to make noodles.
11. Put shrimp skins, seaweed, chopped green onion, salt and salad oil (preferably lard) in a bowl, and pour in some boiling water or stock.
12. Put water in the pot and bring to a boil, add the wontons, and cook until the wontons float up and cook for about 2 minutes.
