Shepherd's Purse Shrimp Wonton

Name: Shepherd's Purse Shrimp Wonton
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Flour; 150g Pork filling; 250g shrimp; 1 piece egg; 1/3 teaspoon Alkali; 100g Chinese cabbage; 10g Seaweed

by Flute

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

People in Shanghai love to eat shepherd's purse and shrimp ravioli, and the gluttons don’t love mountains and cherish this “game”. People who were born in the north also like shepherd’s purse. Let’s look at our hand-made shrimp ravioli, shepherd’s purse, Chinese cabbage, pork, etc. Shrimp wraps this super-large thin-skinned foot-stuffed ravioli, which is guaranteed to be fragrant in the mouth and addictive.

Ingredients

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.