Wild Vegetable Wonton

Name: Wild Vegetable Wonton
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50 Wonton wrapper; 1 piece Wild amaranth; 100g Pork filling; 1 small piece Seaweed; 1 tbsp Dried shrimp

by Dance Spirit 1027

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Wild vegetable wonton, thanks to the bitter wild vegetables from my hometown. After frying it once, the children decided that the wild vegetables were too bitter, so they didn't eat it. Adults could still accept it, but they shouldn't be bitter. It happened that the child was dry and hot in the past 2 days, so he came up with the idea of wrapping bitter wild vegetables into wontons. It turns out that this idea is very correct. After blanching the water, the processed wild vegetables have less astringency and bitterness. This morning, my son had a big bowl for breakfast.

Ingredients

50 Wonton Wrapper
1 piece Wild Amaranth
100g Pork Filling
1 small piece Seaweed
1 tbsp Dried Shrimp

Wild Vegetable Wonton

1. Wash wild amaranth leaves and set aside

2. Boil water, add some vegetable oil, blanch wild vegetables until soft, remove them, and put them in cold water to cool down

3. Squeeze the water, chop it, add sesame oil and stir (this step can make the wild vegetables taste tender and smooth, but also can lock the water, it is not easy to get water when mixed with the meat puree)

4. Prepare pork stuffing and shrimp skins for later use

5. Mix the meat puree, shrimp skins and wild vegetables, add cooking wine, soy sauce, chicken essence, pepper, ginger and a little sugar and stir for flavor