Yuanbao Wonton

Name: Yuanbao Wonton
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g pork; 600g Wonton wrapper; 30g Dried shrimp

by House and road

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Wonton is in the form of ingots, and it includes soup and water, so if you eat Wonton during the Chinese New Year, you will take the kind of money that comes from you. When making yuanbao wonton buns, you must make sure to pinch the two corners of the wonton wrapper together. It is commonly known as dou Cai. In the following small picture, I will decompose in detail the packaging method of Yuanbao wonton, so as to package the church.

Ingredients

Yuanbao Wonton

1. Chop fat and lean meat with sea rice into meat filling, as finely as possible. For the processing method of sea rice, see here: Fried sea rice

2. Add chicken broth (the frozen chicken broth naturally formed after letting it cool) into the meat filling, and stir vigorously. Each time, wait for the last chicken broth to be completely absorbed before adding it (approximately 100 grams of chicken broth for half a catty of meat)

3. Season with salt, light soy sauce, pepper, sesame oil, add chopped green onion and ginger and stir well

4. Put the wonton wrapper on the palm, take an appropriate amount of meat filling and put it in the middle, fold the wonton wrapper in half

5. Pinch the middle two corners of the fold and pull together until they are staggered and overlapped.

6. Wrap all the yuanbao wontons

7. When the water is boiled, the wontons are boiled in the pot until they are ready to be cooked. Prepare the soup and sauce according to your taste. Add the wontons while they are hot

8. Wontons that can’t be eaten at one time are stored like this: spread a layer of plastic wrap on the flat plate, put the wontons on top in turn, and freeze them in the freezer for about 1 hour. Take out the packed plastic bags and keep them in the freezer.