Seaweed and Shrimp Skin Dumpling Wonton

by Kang Kang 1818

4.8 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

This is a pasta made with amaranth juice and noodles. The reason why it is named dumpling wonton is because it is said to be wonton but it is the way to make dumplings. It is said to be dumpling but it has soup and water and is also the way to eat wonton. In fact, the name is not important, the key is that you like your family to eat. The pasta made with amaranth juice is powdery, and you have an appetite when you look at it. "

Ingredients

Seaweed and Shrimp Skin Dumpling Wonton

1. A bowl of amaranth juice

2. Add 260 grams of flour to a suitable amount of amaranth water and make a dough for a while

3. Make dumpling stuffing by using the time of making the dough: stir-fry the eggs, add the minced chives, add salt

4. Cut the good dough into small pieces

5. Roll into dumpling wrappers

6. Pack the leek stuffing and knead out the lace

7. The good part

8. Make pot-simmered dumplings cooked under water

9. Prepare a small bowl with seaweed, shrimp skins, chopped green onions, monosodium glutamate, and salt

10. Scoop a spoon of soup for cooking dumplings

11. Put the cooked dumplings into a bowl and you can eat it

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