Steamed Wontons with Ingot Pork

Name: Steamed Wontons with Ingot Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork filling; 200g Chinese cabbage; Some Wonton wrapper; Some ginger; Some Green onions; Some Cooked oil; A small amount Refined salt; A small amount Thirteen incense; A small amount Oyster sauce; A small amount Cooking Wine; Some Shimizu (put minced meat); Some corn kernels

by Liu Dahua 266

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In the Northeast, wontons are a common staple food like dumplings. Yuanbao pork wonton stuffing is the most popular meal in Northeast China. Originally, I was going to make won stew with soup. My husband said that he had eaten won stew in the morning, so he changed it to steamed won stew, and Yu Xiaoguo decisively ate a plate.

Steamed Wontons with Ingot Pork

1. Chop the cabbage and marinate for a while.

2. Squeeze out the water.

3. Add all the seasoning and scallion and ginger to the pork filling and stir to make it viscous.

4. Add chopped cabbage and mix well. I also added a small amount of corn kernels, which the child likes better.

5. Prepare wonton wrappers, you can make them yourself or buy ready-made ones.

6. Put in an appropriate amount of minced meat.

7. As shown, fold it tightly.

8. Plastic surgery as shown.

9. Pinch the edges tightly.

10. Complete all.

11. Add appropriate amount of water to the pot, add wontons, turn the heat to medium and turn off the heat for 14 minutes after the high heat is boiled.

12. Remove and install the plate.

13. Break one and taste it, it's delicious.

Tips:
1. The side dishes of pork can be adjusted by yourself. I mainly put cabbage and a small amount of corn kernels and carrot kernels.
2. Add appropriate amount of water when adjusting the pork filling, so that the pork filling will be thicker and the gravy will be more and fresher.