Wontons with Shrimp Skin and Seaweed
1.
Boil water in the pot first. While boiling the water, prepare the seasoning bowl. A little salt, a tablespoon of light soy sauce, a tablespoon of sesame oil, a half tablespoon of vinegar, some chopped green onions,
2.
Tear the instant seaweed into small pieces, and add a small handful of cooked shrimp skins.
3.
After the water is boiled, first scoop an appropriate amount of boiling water into the seasoning bowl, and make the soup base. It would be better if there is broth.
4.
Add a little oil to the pot so that the wontons or dumplings do not stick together easily.
5.
Then lower the wontons one by one into the pot, and use a spatula to gently push the next few to prevent sticking to the bottom of the pot.
6.
After the water is boiled again, don't rush to open the lid, cook for 2 minutes, then open the lid, add half a bowl of cold water, cover and continue cooking. Be careful not to overflow the pot.
7.
After the water boils for the third time, still boil for 2 minutes and then open the lid, then open the lid and boil for another 2 minutes. It is enough to see that the wonton wrapper is almost translucent. Turn off the heat.
8.
Pick up the wontons, put them in a soup bowl, stir well and eat.
Tips:
1. If it is a quick-frozen wonton, it does not need to be thawed, just take it out of the refrigerator temporarily while cooking.
2. The seasoning is up to your liking, and you can also add some vegetables, if there is a broth, it is better.
3. After the wontons are placed, the water is boiled. Don't rush to open the lid. After simmering for two or three minutes, open the lid and add cold water, then cover and cook. Open the lid as soon as it is boiled, the wontons are not easy to cook, and it takes a little longer. Generally, let it simmer for two or three minutes before opening the lid, and just add cold water once. But it shouldn’t be cooked for too long, it will boil bad.
