Shanghai Wonton

Name: Shanghai Wonton
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Small wonton wrappers; 150g Minced pork; 1 teaspoon Cooked lard; 10ml Cooking Wine; 4g salt; 15g Egg white; 5g chopped green onion; 1 egg; 1 teaspoon Chicken Essence

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

Shanghai small wontons are simple and nutritious. They are known as one of the most delicious wontons in old Shanghai. The skin of the small wonton is very thin, and the filling is pure pork. Take a piece of skin and add a little meat filling and pinch it. So wrap it in a special piece. It can be said that as long as you adjust the pork filling, Boil the water, wrap it on the side, wait for the water to boil and wrap the wontons into the pot. Make a bowl of fresh soup, add chopped mustard tuber and egg crust, of course, you can also add seaweed or shrimp peels to enhance the flavor according to your own preferences. The warm wontons can be eaten out of the pot in a few minutes

Ingredients

Shanghai Wonton

1. Prepare small wonton wrappers, add 3 grams of salted rice wine to the minced pork, and stir the egg whites in a clockwise direction until they are sticky

2. Take a piece of wonton wrapper and add minced pork

3. Squeeze the wonton wrapper diagonally

4. Pack all

5. Prepare chopped mustard, chopped green onion and egg liquid

6. Heat the non-stick pan and pour the egg mixture to make a thin egg crust

7. Then cut the egg skin into thin strips

8. Add 1 gram of salt, chicken essence, green onion, chopped mustard and cooked lard to the bowl

9. Rinse with boiling water and mix thoroughly

10. Add the small wontons after waiting for the water in the pot to boil. Use a spatula to shovel the pot a few times to avoid sticking to the bottom. After boiling, the wontons will naturally float up.

11. Put it in a soup bowl, add the egg crust and enjoy

Tips:
1. Each company has different tastes, please adjust according to your own taste

2. Small wontons are easy to cook, do not add cold water to the cooking process, so that the skin tastes smoother