Water Chestnut and Shrimp Wonton

Name: Water Chestnut and Shrimp Wonton
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Around 70 Wonton wrapper; 200g shrimp; 300g (fat and thin 1:9) pork; 100g Water chestnuts; 50g corn kernels; 3s Chives; 2 tbsp Soy sauce; 10g ginger; Some salt; Some Chicken Essence; 1 tbsp Cooking Wine; 1 piece egg; 1 tbsp sesame oil; 1 capsule Aniseed; 4 tbsp water; Some Sugar

by Sago Fiona

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

After living in the north for a long time, I have become especially fond of pasta. In the South, every time I buy flour, I buy it for one catty or two catties. In the north, flour is bought in bags by bags, ten catties and twenty catties. This is one of the differences between North and South diets. My son also loves pasta, especially stuffed buns, wontons and dumplings. Basically in our family, we have to eat these stuffed pasta rounds every three days. Thanks to the six years of living in the north, I also learned a lot about the various methods of pasta.
Shrimp wontons, with chopped water chestnuts in it, taste very good, and the crunchy feeling is still there. Fried buns are delicious, and fried wontons are also delicious. Fried food is always more fragrant than boiled. This even a 5-year-old doll understands. The mouth is so open.
Wonton meat is recommended not to buy ready-made pork ground meat. It is better to buy the meat and chop it back. The prepared wonton has tenacity with every bite, and the taste is very good.

Water Chestnut and Shrimp Wonton

1. Use a meat hammer or knife to chop the meat into puree. It is better to buy meat and chop it back. The prepared wonton has tenacity with every bite

2. Wash the prawns and remove the prawns. If the prawns are large, cut them into cubes and add some salt. Cut water chestnuts into small pieces, mince green onion and ginger.

3. Wok a proper amount of oil, add the prawns and stir-fry them to become discolored and out of the pan.

4. Add ginger, half of green onions, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, beaten eggs, and appropriate amount of salt, chicken essence, sugar. (You can put 1 scoop of oyster sauce, depending on personal preference) Stir in one direction evenly. Finally add about 4 tablespoons of water and stir well.

5. Pour in the cooked shrimp and mix well.

6. Spread the remaining half of chopped green onion on top. Add 1 aniseed to the wok, a proper amount of oil to burst the fragrance, pour the hot oil on the chopped green onions and mix evenly

7. Add corn kernels and water chestnut kernels, mix well, and the filling is ready. Smell it yourself or lick it with your tongue, it’s slightly saltier than stir-fried vegetables

8. Take a piece of wonton wrapper, put the filling in the center, and fold it in half

9. Fold it again. Bend up

10. Wipe down with water and stick both ends.

11. Wrapped wontons. You can pack it in your own way.

12. Today, I ate fried wontons with proper amount of oil in the pan and set the wontons.

13. Fry on low heat until the bottom becomes hard and crusted, add 1 bowl of water, cover the pot and change to high heat

14. When the water is boiled dry, change the heat to a low heat, add a proper amount of oil, and fry for about 2 minutes. Sprinkle chopped green onion out of the pot