Fresh Meat Wonton

Name: Fresh Meat Wonton
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork filling; 500g Flour; 1 piece egg; 15ml sesame oil; 10g shallot; 20ml Soy sauce; 100g Baby cabbage heart; 8g Sugar; 10g Mustard; 1g White pepper; 4g salt; 150g water; 10g Dried shrimp; 10g Chopped chives; 5g Seaweed; 2000ml Bone soup; 10g ginger

by Love braised pork

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Since I bought the noodle machine, I have never bought the noodles at my home. This machine is really good. It can not only make noodles, but also dumpling wrappers and wonton wrappers. Today I will use it to make the wonton wrappers. Making them myself is better than buying them. It’s much easier to use. The skin you bought won’t be covered without wiping water, and you can add some vegetable juice, eggs, etc. to make fresh patterns when you make the skin yourself. Don’t worry about the meat at home. Let’s take action for your own health. You’ll know after you’ve tried it. Homemade wonton wrappers are much better than bought wonton wrappers. If you are used to homemade wonton wrappers, you won’t be able to eat them at all.

Fresh Meat Wonton

1. Use a meat grinder to stir the fat and lean pork into meat fillings. Add in mustard, baby cabbage, chopped green onion and ginger, salt, sugar, pepper, sesame oil, and light soy sauce.

2. Add flour, eggs and water to form a snowflake shape, and then use the largest stall of the noodle maker twice (this is the thickest stall)

3. Reduce the gear and go through it in turn from thick to thin

4. Finally, use the sixth gear more than a few times until the dough is even and delicate

5. Stack the pressed noodles on top of each other

6. Change the knife to cut into long strips

7. Then change the knife and cut the wonton wrappers into the same size square

8. Wrap the minced meat into the wonton wrapper, fold in half and pinch tightly

9. Add bone broth or water to the pot, add wontons to the pot and cook

10. Add diced mustard, seaweed, chopped green onion, and dried shrimp skin to the bowl

11. After the wontons are cooked, put them in a bowl, and add sesame oil and vinegar if you like

Tips:
If you freeze wontons, you must pack them in a fresh-keeping bag and seal them when they are frozen. Otherwise, the wonton skins will burst due to loss of moisture. If they are cooked again, they will not taste delicious when they are just wrapped.