Name: 【nanjing】shepherd's Purse and Pork Wonton
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some pork; 2 pcs Choy Sum; 4 pcs Cherry tomatoes; 9 sheets Big wonton wrapper; Some Cooking oil; Some Cooking Wine; a little shallot; 1 tsp lard; 1 tsp MSG; 3 tsp salt; 1 tbsp Yak Beef Sauce; Some ginger

【nanjing】shepherd's Purse and Pork Wonton

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

In the new year, people love to make a fortune, even the name of the dish is used, depending on the variety, it may be homophonic or pictographic; such as: rice cake-meaning rising year by year, shepherd's purse ~ meaning gathering wealth, bean sprouts ~ pictogram Ruyi dishes and so on; all purpose is just one~ I hope all the best for the whole family in the new year!
There is also a big strange in Nanjing~ I don't like meat dishes, I love wild vegetables! Xiang is the green wormwood, the lingering chrysanthemum brain, the bitter malan head, the wild shepherd's purse, etc. are all our old Nanjing people's great love; even the new Nanjing people who later settled in Ning are also in love with the local entourage. These spring wild vegetables!
On Saturday, I was invited by a student to visit her farm on the outskirts of the city! Because I didn’t know the other friends of the trainees, they went fishing and chatting together, and I went to the farm and wandered around; I walked through the puppy house, passed by the chicken farm, and rushed to the chicken farm when the puppy was released. I understood the origin of "Ji Fei Gou Diao"; then I came to a field and saw many green and green vegetables, I felt that spring was really coming! With the consent of the host, I followed an older sister to learn to dig wild vegetables; two or three hours have passed before I knew it; then I looked at the plastic bag at my feet that was full of fragrant and fat wild shepherd’s purse ; I feel so tired and tired when I stop, and I can’t straighten my waist, but I feel so fulfilled~~~
I got up early the next morning and started to work: first mix the dough and roll the wonton wrappers, then wash the vegetables and cut the meat to season the filling; thanks to the help of the "ACA Chef Machine" (2016ACA Baking Contest prize), it’s really much easier; The stuffing is made by myself, and it feels so much better than the snack bar.~~~
Thanks for the food world! Feel ACA North America Electric! Thanks for the support of the pros who have always supported me! "

【nanjing】shepherd's Purse and Pork Wonton

1. Prepare vegetables and homemade ravioli

【nanjing】shepherd's Purse and Pork Wonton recipe

2. Fresh wild shepherd's purse, pick off the yellow leaves, soak and wash

3. Boil water in the pot and blanch until the color changes, then pick up

4. Let it cool and squeeze the water, then put it in the kitchen machine and smash it

5. Wash the prepared green onion, ginger and foreleg meat and cut into small pieces

6. Put them in the kitchen machine and stir them into minced meat

7. Put the stir-fried shepherd's purse and minced meat into the basin

8. After stirring well, add salt, monosodium glutamate and sunflower oil and continue to stir to make the shepherd's purse and pork filling

9. Take a large wonton wrapper and put a little shepherd's purse and pork filling

10. Stick a little water on the two corners and wrap them into an ingot shape

11. Put the salt, green vegetables, cherry tomatoes and a little lard in the pot after boiling water

12. Put a little salt and water in a separate pot to bring to a boil, put the wontons on top of the fire

13. After boiling, boil the pot with cold water twice

14. Fish out with a colander

15. Put it in the vegetable pot, add a little MSG seasoning and turn off the heat

16. Spoon a spoonful of yak meat sauce into the seasoning dish to make a sticky sauce

17. Let's eat

Tips:
1. The washed shepherd's purse will be blanched and then crushed for a better taste
2. Divide into two pots and cook the wontons separately to keep the soup refreshing and smooth
3. Fresh dumplings and wontons are more suitable for covering and boiling the skin and boiling the filling; on the contrary, for quick-frozen dumplings, covering and boiling the filling and boiling the skin.