Hot and Sour Pork Wonton

Name: Hot and Sour Pork Wonton
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Parsley core; 250g Minced meat; 3 pieces Shallots; 1 piece ginger; 1 piece egg; 50 sheets Won stew skin; 3 cloves garlic; 1 parsley; 10g Oyster sauce; 20g oil; 5g Vinegar; 10g Soy sauce; 3g salt; 2g pepper powder; 2g Thirteen incense; A small amount White pepper; 1g Chicken Essence; 3g sesame oil; 10g Chili noodles

by Homecoming Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Food not only pays attention to color, fragrance and taste, but also pays attention to health! Classic Chinese food, home-cooked flavours, seasonal delicacies...everything!
Wonton is a common pasta on the dinner table. Every household basically cooks it and eats it. In winter, a bowl will instantly warm and heal everything!
For sour soup wontons, the most important thing is the preparation of sour soup. Scallion, garlic, coriander, chili oil, vinegar, light soy sauce, salt, sesame oil, stir all these seasonings evenly, and add the cooked wonton soup. . The omnipotent seasoning juice can be used to make sour soup dumplings, noodles, etc...

Hot and Sour Pork Wonton

1. Prepare the celery core, chop it up and set aside, chop the ginger and garlic into the pot.

2. Put the minced meat in the basin.

3. Add salt, oyster sauce, light soy sauce, pepper powder, thirteen spices, eggs, chicken essence.

4. Stir the minced meat clockwise and set aside.

5. Prepare wonton wrappers and a bowl of water.

6. Put the meat filling in the middle of the wonton wrapper, and wipe a circle of water around the wonton wrapper.

7. Fold the dough in half and pinch tightly.

8. Squeeze the two corners tightly, and the yuanbao wonton is ready. (The wonton noodles I bought are a bit soft, so the ingots are a bit soft and crumpled)

9. A plate of fat and fat yuanbao wonton is ready.

10. Prepare the chili noodles and put them in a bowl.

11. Boil the oil in a pot and pour it into the chili noodles.

12. Stir the chili noodles, and the fragrant oily spice is ready.

13. Take a bowl and put the chopped green onion, garlic and coriander into the bowl.

14. Add oyster sauce, light soy sauce, vinegar, and sesame oil, stir well to make the base.

15. Put the bottom material into a large bowl.

16. Put another spoonful of oily spiced pepper.

17. Boil water in a pot, add wontons, and stir gently clockwise.

18. Cook for about 3-4 minutes, and the big wontons are ready.

19. Put the wontons in a bowl and mix them evenly. The red chili oil and coriander shallots will float up, and the color will look great!

Tips:
The wonton wrapper I bought is a bit thin, and the chef likes to wrap the wonton with big stuffing, which is as big as the stuffing of dumplings, and splashing some water around can prevent the stuffing from being exposed.
You can put the oil in the base alone, and it will not be affected if the elderly and children cannot eat it, for reference!
The parsley core I used is very tender and has a very good taste, much better than parsley. Friends can give it a try.

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