1. Sprinkle salt in the flour first (so that the skin is tough enough), and then add water. Make the dough a little harder, knead as much as possible, and knead it until the pot is light, the surface is light, and the hand is light.
2. Then put it in a confined space such as an oven or microwave (without electricity) for about 15 minutes, and knead it several times during the period. Use a piece of gauze, wrap an appropriate amount of sweet potato starch and tie the bag tightly to make a powder bag
3. After the dough is set, apply a layer of starch on both sides, and then slowly roll it out with a rolling pin, while rolling it up and pushing it forward evenly. The rolling process must be frequent. The dough is rolled once. Let go, change the direction and roll again, and roll the dough to the thickness you want. After the dough is rolled, spread it out, and then divide it into four squares with a rolling pin.
4. Wash the toon, blanch it, put it in cold water immediately, squeeze out the water, cut off the roots, chop into fines, put vegetable oil in the pot, add two eggs in the oil, fry them, and chop them with a spatula. Add minced egg, salt, cooking wine, mushroom extract, light soy sauce, dark soy sauce, minced ginger and oil to the powdered toon, mix well
5. Take a piece of wonton wrapper and place it in your left hand. Use a chopstick to pick an appropriate amount of filling and place it at a lower corner of the wonton wrapper. Use your left thumb to turn over the corner of the wrapper to cover the filling. Roll the stuffing with the belt forward, stop about 2 cm at the other corner, and remove the chopsticks. Fold one side of the skin inward, dip your hand in water, and apply it to the folded wonton skin. Fold the other side of the skin inward, press it on the side that has been soaked in water, press it slightly with both hands to make it stick, and wrap the wontons one by one like this
6. Add clean water to the pot. After the water is boiled, add the wontons. Gently push the wontons to avoid sticking to the bottom of the pot. When the water boils again, add half a bowl of cold water and repeat again. After the wontons are all floating, drain them and put them in a bowl. in. Bring the vegetable stock to a boil, add the ground coriander and white pepper, bring to a boil, and pour it into a bowl of wontons
Tips:Don't roll the wonton wrapper too thick!
