1. The raw material of wonton wrapper: flour.
2. Add water to the flour to form a slightly firmer dough, and let it rest for 10 minutes.
3. Raw materials for wonton stuffing: pork belly stuffing, carrots, fresh mushrooms, green onions.
4. Chop the fresh mushrooms, fork the carrots into fine threads, and chop the green onions.
5. Add salt, dark soy sauce, cooking wine, light soy sauce, steamed bun seasoning powder, ginger powder, and a small amount of water to the meat filling and stir evenly in the same direction, then add edible oil and mix well, add green onion, carrot shreds, and chopped fresh mushrooms and stir.
6. After mixing well, add sesame oil and mix well.
7. I took out a part of the filling for wontons (the filling is a lot, so I only used a part).
8. Place the awake dough on the panel.
9. Roll out into a large rectangular thin dough sheet.
10. Then divide it into equally divided diamonds.
11. Take a diamond-shaped dough piece and place the meat filling on one of the corners.
12. Roll up gently from top to bottom.
13. Tighten the sides, fold and knead the wontons in half. Put oil in the pan, simmer the green onion, pour in water and wait to boil, add the wontons, add your favorite seaweed and other vegetables, and you can start eating.
14. Finished product.
Tips:The dough of the wonton wrapper should be a little harder, so that it will not stick when rolling. When the wonton is put in the pot, the underwater pot should be turned on. After a few minutes of cooking, the wonton skin will gradually bulge, which proves that the wonton has matured.
