Name: Sesame Oil Seaweed Wonton
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Minced pork; 1 piece taro; 3 pieces Shallots; 3 slices ginger; 300g Arowana dumpling powder; 1 piece egg; Some Seaweed; 1 head garlic; Some Mustard; Some Small shrimps; 10g salt; 15g Soy sauce; 15g Oyster sauce; 10g Sugar; 10g Chicken noodles; 10g pepper; 15g sesame oil

Sesame Oil Seaweed Wonton

by Mingyue Dance Tsing Yi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I haven't eaten wonton for a long time, and I really miss it. But this time I was lazy and used a noodle machine to make wonton wrappers. It is a soulless wonton wrapper, but it can be filled with soul the day after tomorrow.

It feels like wonton doesn’t taste like wonton without adding sesame oil, seaweed, or shrimp skin.

The Arowana dumpling powder used this time is selected from the world’s best wheat, derived from wheat core essence, professionally proportioned, natural color and delicate touch.
Wonton wrappers will not shrink when rolled out, easy to cook without breaking the skin, and not muddy soup.
The cooked wonton skin is milky white and translucent, and the taste is glutinous and smooth.

Sesame Oil Seaweed Wonton

1. Prepare materials. Mince the shallots and ginger. The taro is steamed.

2. Put the taro and minced pork in a bowl and grind.

3. Add all the seasonings and stir in one direction to make the paste.

4. Measure the flour, be lazy this time, use a noodle machine to make wonton wrappers.

5. Put flour and an egg into the noodle maker.

6. Pour 100ml of water slowly from the water inlet. Automatic stirring.

7. When the noodle maker came out, it was a long noodle.

8. Cut the noodles into square noodles, which are wonton wrappers.

9. Cover the finished wonton wrapper with a damp cloth to prevent it from drying out.

10. Put meat filling in the middle of the wonton wrapper. Fold it in half.

11. Roll it up and squeeze both ends gently.

12. Fold the two ends in half and press firmly.

13. The big wontons are ready.

14. Pour an appropriate amount of oil into the pot, heat it, add the scallions and fry slowly until golden brown, then add green onion leaves and diced garlic, and fry together until golden brown.

15. Boil water in another pot, add wontons, seaweed and shrimp skins, cook until wonton skins become transparent, pick them up, pour in scallion oil, sesame oil, and mustard greens and ready to serve.