Shepherd's Purse Wonton

Shepherd's Purse Wonton

1. Remove the meat, wash, peel, and remove the tendons.

2. Put 400 grams of flour into 150 grams of water, and let the pasta machine pierce the wonton wrapper by itself. (I divided the flour into two, because I can’t hold so much at one time)

3. Chop the hind leg meat into minced meat.

4. Add salt, chicken essence, minced ginger, shallots, and cooking wine in the minced meat.

5. Add a little water and stir the meat evenly.

6. Wash the shepherd's purse and set aside.

7. Cut the shepherd's purse into the ends.

8. Put it in the minced meat.

9. Continue to stir evenly, the shepherd's purse filling is ready.

10. Use a rolling pin to roll the wonton wrappers tied up by the dough machine.

11. Use a spatula to cut into wonton wrappers.

12. This is the finished wonton wrapper.

13. Take a piece of wonton wrapper, put shepherd's purse filling, and wrap the wonton.

14. Wrap all the wontons one by one.

15. Beat the eggs, put a little oil in the pan, and spread out into egg skins.

16. Chop the egg skins finely and set aside.

17. Bring the water to a boil first, then add the wontons to a boil. After the wontons are brought to a boil, continue to boil for a few more times.

18. Put the wontons in a bowl and put the egg peels on it.

Tips:

Unfinished wontons can be frozen in the refrigerator and can be cooked directly when needed.