Shepherd's Purse Shrimp Wonton

Name: Shepherd's Purse Shrimp Wonton
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 320g Minced meat; 120g shrimp; 250g Wonton wrapper; 110g 2 eggs; 10g Green onions; 10g ginger; 3g salt; 13ml Soy sauce; 8ml Sesame sesame oil; 1g Seaweed; 2g Dried shrimp; 5g Chives

by Short and long

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Dumplings rely on fillings, wontons rely on good soup, and cooked wontons are not delicious? Maybe the soup hasn't been adjusted properly! Shepherd's Purse and Shrimp Wontons are cooked like this, the soup is delicious and tastes spring! I think wontons are better than dumplings, probably because the soup is more moisturized and warmer in winter.
I actually saw shepherd's purse stuffing when I was shopping for vegetables, and I can eat spring fresh in winter. I'm greedy when I think about it! The most common way to eat shepherd’s purse is the shepherd’s purse dumplings. Recently, it’s dry and the food is dry. If you just want to eat some soup to moisturize, make shepherd’s purse into small wontons. If you can’t finish eating it in the freezer, you can cook a portion when you are nervous at work in the morning. It's a warm stomach-warming breakfast.

Shepherd's Purse Shrimp Wonton

1. First, prepare the ingredients you need to make wontons

2. Peel the shrimp, pick the fishy thread, and chop it, then chop the green onion and ginger and put the meat into the filling bowl.

3. Beat an egg into the filling, add salt, light soy sauce and sesame oil in turn, and stir clockwise with chopsticks

4. Beat the meat until it is firm and sticky, then add the chopped shepherd's purse

5. Stir the shepherd's purse and the meat filling and the dumpling filling is ready

6. Put the right amount of stuffing in the middle of the wonton wrapper. Spread a little water on the four sides of the wonton wrapper for easier adhesion.

7. There are many ways to wrap wontons. I use the simplest flat-side wrap. Roll it up from the small side and seal it diagonally.

8. Wonton packaging is only half the success, the key to cooking wonton began

9. Knock an egg and beat it, chopped green onion, seaweed and dried shrimp skin

10. Put an appropriate amount of water in the soup pot, boil the water and cook wontons in the pot

11. Heat the wok in a medium heat until the palm feels hot, pour in the cooking oil and heat, pour the egg liquid into a thin egg cake

12. Cut the golden tempting egg cake into thin strips

13. The soup pot here also cooked the wontons

14. Put the seaweed shrimp skin and some chives on the bottom of the bowl, add a little sesame oil and light soy sauce

15. Take out the cooked wontons and put them in a bowl, spread a layer of shredded eggs on the wontons and sprinkle a little chives

16. Pour the hot soup and stir it, and the delicious wontons can be eaten hot!

Tips:
Tips: You don’t need salt if you put light soy sauce in the wonton soup, because salt is used in the wonton filling. When spreading the omelet, the egg mixture can be spread thinly by putting it in the pot and shaking the bottom of the pot.