1. Add an appropriate amount of water to the ordinary flour and mix it into a snowflake shape with chopsticks. Cold or warm water is fine.
2. Then make a dough with your hands and cover the noodles for twenty minutes.
3. Mix the fillings while making the noodles. Wash the shrimp, remove the sand thread, and cut into several sections. It can also be chopped into puree, it depends on personal preference.
4. Marinate for a while with a little salt, cooking wine, and light soy sauce.
5. Heat the pan with oil, beat the eggs with salt, and fry them into pieces on a low heat. It's okay if it's ripe, because it needs to be stuffed and boiled. It will be too hard if it's fully cooked.
6. Wash and chop leek, mix with shrimp, egg, chopped green onion, add appropriate amount of vegetable oil and chicken powder and mix well. Seasoning separately in this way can prevent the leeks from getting juice after adding salt.
7. Take a piece of dough, roll it out into thin slices, first cut it lengthwise into slices of the same width, and then cut it horizontally, so that square dough pieces are cut out.
8. Place the right amount of filling on the upper side of the noodles as shown in the figure. Be careful not to overdo it or get it on the sides of the noodles. It will not be easy to pinch, and it will be easy to reveal the fillings when cooking.
9. Turn the dough over, wrap the filling, and knead the edges.
10. Flip the two corners backwards as shown in the figure, and knead it behind the back to make a wonton. It can also be kneaded in front, either.
11. While wrapping the wontons, add broth, water, chopped green onion, salt and light soy sauce to the pot and bring to a boil. If there is no broth, you can use half of Knorr Soup Bao, or the clear soup is also delicious.
12. Put the wrapped wontons into the soup and cook, keeping the heat on low midway, or like cooking dumplings, tap cold water twice along the side of the pot until it rises and cooks completely.
13. Add a little seaweed before serving, and beat the salted egg liquid into egg cutlets.
Tips:1. Seaweed I use grilled seaweed wrapped in sushi. I cut some thin strips and put it in the soup easily.
2. The soup can also use other seasonal vegetables, as long as it does not conflict with the umami taste. A little chili oil is also delicious.
3. Sanxian usually consists of leeks, eggs and shrimps, and shrimp skins are also acceptable. The three ratios can be adjusted according to personal preference.
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