Grass Head Bamboo Shoot Meat Wonton

Name: Grass Head Bamboo Shoot Meat Wonton
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork mash; 130g Spring bamboo shoots; 150g Grass head; 35 sheets dumpling skin; 1 tablespoon Cooking Wine; a little salt; a little White pepper; 1/2 a spoon Ginger juice; 2 tablespoons Soy sauce; a little Sugar

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Caotou, also known as golden cauliflower, is a delicious vegetable in Jiangsu and Zhejiang! It has another three-leaf vegetable, called alfalfa in ancient times. It was originally eaten by horses, but it is said that Zhang Qian brought it back from Dawan by the envoy of the Western Regions! Grass heads are rich in nutrients and contain a lot of carotene, iron, vitamin B, vitamin K, etc., which can meet the nutritional needs of multiple organs of the human body. On weekdays, the most classic method of grass head is the wine vanilla head, which is to put the grass head in the oil pan, stir fry and cook with a little high-level white wine. Nowadays, it is more common to put it on the bottom and match it with big fish and meat. Come to relieve greasy! For example, the grass head circle, the braised puffer fish, and the braised pork with grass head are used as a base! It is because they enrich the flavor of the meat and enhance their value while completing the heavy task of relieving the greasy, so they are called the best supporting role by foodies! Today I used grass head, spring bamboo shoots, pork and stuffed wontons to eat! Really fragrant and delicious! Try it!

Grass Head Bamboo Shoot Meat Wonton

1. The grass heads bought back from the vegetable market are removed. I picked the old grass heads one by one. This step took a lot of time.

Grass Head Bamboo Shoot Meat Wonton recipe

2. Wash and chop the processed grass heads, and squeeze out some water with your hands.

3. The spring bamboo shoots are peeled and washed, and then blanched in the pot

4. Remove and rinse with clean water and chop for later use

5. The pork is chopped well

6. Put the pork mash, grass head and spring bamboo shoots in the pot

7. Add some cooking wine, white pepper, ginger juice, light soy sauce, salt and a little sugar

8. Stir well

9. This is the prepared filling and wonton wrapper

10. Take a piece of skin and put an appropriate amount of stuffing

11. After sticking some clean water on the four sides of the leather, fold it in half, and then stick the bottom two corners together.

12. Boil water in a pot, add wontons and cover and boil until boiling, then add appropriate amount of cold water

13. Repeat 2 times, cook until the wontons float

14. Put the wonton into the stock prepared in advance

Tips:
Because grass head and spring bamboo shoots are used as fillings, they are mainly eaten as they are, so the seasoning should not be too heavy. It is best to have a stock in wonton soup. If not, you can only add salt and chicken powder with water! When eating this kind of wonton, I also like to add a little bit of lard made by myself to the soup, which is very fragrant.