1. Prepare minced pork
2. After blanching the cabbage, cool and chop it, squeeze out the water (don’t squeeze it too dry)
3. Chopped green onion and minced ginger
4. In a bowl of minced meat, add chopped cabbage, chopped green onion, minced ginger, salt, light soy sauce, white pepper, 2g cornstarch, 5g corn oil and chicken essence
5. Stir in one direction evenly
6. Wonton wrap: Put the meat filling on the wonton wrapper, and smear the surrounding with water (for stickiness)
7. Fold in half again
8. Spread some water on the left end, then glue the two ends together, squeeze it, and wrap it.
9. Pack all and spare
10. To make water starch: put 10 grams of corn starch and 100 grams of water in a bowl, mix well and set aside
11. Supor Flaming 2nd Generation No Oil Fume Wok Pour an appropriate amount of oil and turn on medium heat
12. Put the small wontons in order after the oil is hot
13. Fry until the bottom is slightly yellow
14. Pour in the water starch (depending on the number of wontons, I only poured half of it, be sure to mix the water starch again before pouring)
15. Cover the pot and turn to medium-low heat
16. Fry until the water is dry and the bottom forms an ice flower shape. Sprinkle with chopped green onion and cooked sesame seeds. It will be crispy when served hot, and it will be more delicious with some dipping sauce!
1. My minced meat is lean, so I added a little corn oil. If the minced meat is a bit fat, I don’t need to put oil.
2. The adjusted water starch is easy to precipitate, so be sure to mix thoroughly before use
3. It is best to use a non-stick pan to fry wontons, otherwise it will be troublesome to stick to the pan