Portulaca Wonton
by Jun Yang JY
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Add flour and water to make a dough and wake up for a while
2. Prepare ingredients: appropriate amount of pork filling
3. Add a little water to break up
4. Add a little light soy sauce to taste, add a little chicken essence, sesame oil, salt, corn oil and mix well in one direction
5. Wash the purslane, put it in boiling water without blanching it, remove it, squeeze out the water, then chop the purslane, add it to the meat and stir evenly. (Purslane is not eaten directly, it usually has to be soaked in boiling water to wash off the mucus to taste good)
6. The awake dough is smooth and moisturized, roll it into large slices
7. Roll it out evenly, with the same thickness
8. Cut into squares, take one, put stuffing on it, wrap it in a wonton shape, make all the wontons one by one
9. I usually make a lot of finished pictures at once, and freeze them in the refrigerator, which is more convenient. When eating, use a casserole with dried shrimp skins and ginger slices. After the water is boiled, add wontons and cook, pour in an egg, and put it on Seaweed, a little salt, and seasoning with chicken essence can be eaten.
