Fresh Meat Wonton
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Use a meat grinder to stir the fat and lean pork of 3 or 7 into the meat filling, add the mustard, baby cabbage heart, green onion, 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 mustard diced mustard, seaweed, chives, minced prawn skins
11. After the wontons are cooked, put them in a bowl, and add balsamic vinegar if you like
