Shepherd's Purse Wonton

Name: Shepherd's Purse Wonton
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Wonton wrapper; 400g pork; 1 Green onions; 1 small piece ginger; 5g salt; 5g Organic soy sauce; 3g Sugar; 2g White pepper; 3-5g sesame oil; 20 capsules pepper; 30ml Hot water

by Nuan Nuan Shang

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I especially like to use parsley before wrapping wontons. When parsley is chopped for filling, some juice will be produced. These vegetable juices will be absorbed by the meat, so wontons will taste fragrant but not greasy, fresh but not fresh. . But shepherd’s purse is different from parsley. Firstly, the water content is low. Secondly, the wonton shepherd’s purse needs to be blanched first. So in order to make the meat filling, I deliberately boiled a bit of pepper water and put the pepper water into the meat. It can be used to remove fishy and fresh, and it can also make the meat filling taste more tender and juicy. This is also a small technique for preparing meat filling.

Shepherd's Purse Wonton

1. Add 30ml hot water and boil the pepper for half a minute, then let cool for later use.

2. Shepherd's purse choose to remove the old roots and yellow leaves, and rinse with water several times.

3. Boil a small pot of water, boil the shepherd's purse for half a minute and remove it.

4. After blanching the shepherd's purse, ice it with ice water, and then squeeze the water to dry and chop.

5. The pork is finely chopped and chopped into meat, and the green onions and sauce are minced.

6. Mix pork stuffing, scallion and ginger, add salt, organic soy sauce, white pepper, sugar and 15ml of Chinese pepper water.

7. Stir in one direction with chopsticks until the meat filling is firm and sticky.

8. Add the chopped shepherd's purse, mix in the sesame oil and mix well.

9. Take 1 piece of wonton wrapper, put in an appropriate amount of meat filling, and wrap it into wontons in your favorite way (Girl Nuan currently only learns one way to wrap wontons, ask Du Niang for details).

10. Open a pot of boiled wontons, add shrimp skins or seaweed according to your preference, the taste is better.

Tips:
1. Put the sesame oil last when mixing the stuffing, so that you can wrap the vegetable juice and the prickly ash water put in, making the wonton stuffing more tender and juicy.

Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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