Wontons with Seaweed, Shrimp Skin and Fresh Meat
1.
Put the flour in the inner bucket of the pastry machine, add a little salt, and mix it with chopsticks while adding water to form a flocculent shape. Cover the lid to start the kneading function. After a program (15 minutes), the dough is smooth and delicate. (The dough is slightly softer than dumpling noodles), wake up for half an hour (my dough was stored in the refrigerator after reconciliation the night before)
2.
Stir in a little bit of water in the pork filling clockwise so that the filling does not dry
3.
Add chopped green onion, ginger, salt, thirteen spices, cooking wine, soy sauce, vegetable oil a little, don’t add too much oil, it will be very greasy
4.
Stir the meat in a clockwise direction without stirring
5.
Take out the dough, sprinkle dry flour on the dough table, roll out thin rectangular noodles, and cut them into long strips of equal width with a knife.
6.
Sprinkle dry flour, stack the long noodles together, cut into equal-sized diamond shapes, and the wonton wrapper is ready
7.
Take one dough, put the filling, stagger the sharp corners and close it, press the dough with two thumbs, and then pinch the corners on both sides from the bottom (pictured)
8.
Wrap all the wontons one by one
9.
When preparing to wrap the wontons, the water in the pot is already boiled, turn on a low fire, knock in the eggs, cover the pot immediately after turning it on a little, and then change to the smallest fire to simmer the eggs, about 10 minutes or so to see the egg color change White, already formed, put in the washed shrimp skin, turn on medium heat and wait for the egg yolk to harden, then remove it, the poached egg is ready
10.
The water in the pot is boiled and put the wontons
11.
Add seaweed when it's almost cooked, and turn off the heat when the wontons are cooked! When eating, add 2 teaspoons of light soy sauce, half a teaspoon of rice vinegar, and a few drops of sesame oil to the bowl, then add wontons, poached eggs and soup, and start eating! (You can also adjust the flavor in the pot and then refill the bowl)
12.
Finished picture!
13.
Finished picture!
14.
Finished picture!
Tips:
1 Don't mix the wonton noodles too hard, it's not tasty
2 The skin needs to be rolled out thin
3 When wrapping wontons, pinch the opposite corners firmly so that the fillings are not exposed
4 For children, the taste is relatively light. It is recommended that the wontons are cooked and seasoned in a small bowl separately
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