Shepherd's Purse Wonton
1.
When picking shepherd's purse, use scissors to cut off the roots and yellow leaves; wash the picked shepherd's purse with clean water
2.
Put water in the pot, boil the shepherd’s purse, blanch the washed shepherd’s purse for about 1 minute and remove it; chop the blanched shepherd’s purse, spring onion, and ginger
3.
Add salt, pepper noodles, cooking wine, chicken essence, sesame oil, soy sauce, green onions, and minced ginger to the pork filling, then beat in one direction until the meat filling becomes sticky, add the minced shepherd's purse and mix well.
4.
Put flour, 1 gram of salt, and 1 gram of soda noodles in a basin. Slowly add water to form a slightly hard dough. Proof for about 15 minutes; roll the dough into large slices (thin as thin as possible), and then cut into pieces. Square dough
5.
Take a piece of skin and fold the stuffing in half, pinch the part near the stuffing, and then turn to yourself
6.
Fold the stuffed part toward you again, and at the same time, glue the two corners together. The ingot wonton is wrapped.
7.
Bring the water to a boil on high fire (I used chicken broth), add the wontons, turn to low heat after boiling again, and cook until the wontons float and the skins are transparent.
8.
Put seaweed, coriander, shrimp skin, salt, pepper, sesame oil, vinegar, umami sauce and soy sauce in a bowl, then pour the cooked wontons and soup on top, mix well and serve
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