Shepherd's Purse Shrimp Wonton
1.
Make a nest with flour, beat in eggs, dissolve salt and alkali in 135 grams of warm water, then add water in portions to form a very hard dough
2.
The electric noodle pressing machine presses the dough in sequence from 2 to 6 gears
3.
Until the dough is pressed thin enough
4.
After folding, use a knife to cut into trapezoidal wonton wrappers
5.
Wash the shepherd's purse, and boil water in the pot
6.
Blanch it in a pot of boiling water
7.
Take out the control and chop into minced meat, put the meat into the pot
8.
Add soy sauce, salt, peanut oil and sesame oil to the meat filling and marinate for 15 minutes. The cabbage heart is chopped into fines, and the shrimps are cleaned and marinated with white wine and a little salt for a while
9.
Add chopped green onion and ginger to the meat
10.
Then add the chopped shepherd’s purse and cabbage
11.
Stir the filling evenly, add the shrimps at the end
12.
Mix well and serve the wonton filling, take a piece of wonton wrapper, and pick a ball of filling (I wrap a large shrimp for each wonton)
13.
Then roll up and seal until the wontons are wrapped
14.
Bring the water in the pot to a boil, add the wontons, push gently with the back of the spoon to prevent the wontons from sticking to the bottom, and wait for the wontons to float on the water.
15.
Take a pot, tear seaweed into the pot, add scallion, ginger, salt, vinegar and a little pepper, pour in the cooked wonton and soup and mix well.
