1. The pork is chopped into puree.
2. Pick the amaranth clean, wash it, take it out with water, grab it and set aside.
3. Finely chop green onion and ginger, and finely chop amaranth.
4. Add minced green onion and ginger, soy sauce, rice wine, sugar, salt, monosodium glutamate, and sesame oil to the minced meat to make a strong whipping.
5. Mix the meat and add the amaranth.
6. Stir well.
7. Get ready to mix the fillings and wonton wrappers.
8. Take a piece of wonton wrapper and put the filling on one side of the wonton wrapper to leave a gap on both sides. First roll up a fold.
9. Fold it again, leaving a little gap in the dough, and pinch it to death on both sides.
10. Pinch the two corners with the bottom side of the filling together.
11. The wrapped wontons are neatly stacked on the cover curtain.
12. Boil water in the pot, add the wontons, boil the water twice, and boil it again.
13. Put seasonings, chopped mustard tuber, torn pieces of seaweed, light soy sauce, salt, white pepper, chopped chives, chicken powder, sesame oil in a bowl.
14. After the wontons are cooked, pour the water of the wontons into a bowl, rinse the seasoning, put the wontons in, and finally sprinkle with coriander, and enjoy them on the table.
Tips:If the wonton wrapper you bought is not easy to knead, put some water on it.
