Large Wontons with Crispy Bottom and Thin Skin
1.
The main material.
2.
Cut the pork into pieces and put them in the food processor along with the green onions and ginger slices.
3.
Use the jog function to make ground meat.
4.
Mince the shrimp meat.
5.
Put the ground meat and the chopped shrimp into a basin, add an appropriate amount of cooking wine, salt, linseed oil, and half an egg white, and stir in one direction.
6.
Clean the leeks, chop them, put them in the mashed meat, mix well, and add salt as needed when wrapping.
7.
Put half an egg white in the flour, slowly add water to beat it up and knead it into a ball.
8.
Use a noodle machine to press into a very thin piece, which can be sprinkled with appropriate amount of starch to prevent sticking.
9.
After pressing into slices, cut into wonton wrappers.
10.
Wrapped into wontons.
11.
Heat the frying pan, brush the oil, and fry the wontons over low heat.
12.
Pour some warm water until the bottom of the wonton is colored. The water will cover one-third of the wonton, cover, and continue to fry on medium heat.
13.
When the water is dry, turn to low heat. Add a few drops of cooking oil along the side of the pan. Gently turn the pan to make the oil evenly. Fry until the bottom of the wonton is golden brown. Sprinkle with appropriate amount of green onions.
14.
Dip it and eat it.
Tips:
1. Wonton wrappers can be made very thin and thin with a noodle pressing machine. Sprinkling of starch is one of anti-sticking, and the other is to make wonton wrappers more transparent.
2. I like to add a little bit of leeks. If you don't like it, you can remove it.
3. Because of the addition of leeks, other seasonings are not needed.
4. It can be frozen if you make more at one time, and you can take it as you eat.
