Wonton with shepherds Purse
Published May 9, 2023 at 08:12am ET

Food Material List
- 1 Shepherds purse 200g
- 2 Chinese cabbage leaves 100g
- 3 Streaky pork 150g
- 4 Egg 1
- 5 Dried shrimps Appropriate amount
- 6 Wonton Skin 400g
Operational steps
- 1 First, cut the ginger and soak it in a little water. Pinch the ginger seeds with your finger forcefully for later use.
- 2 Begin to cut the pork into minced meat, put ginger juice, soy sauce, regular pumping, salt, sugar, cooking wine, shrimp skin, mix well, and taste for 30 minutes (I put it overnight).
- 3 Wash the shepherds purse and the leaves of the cabbage, boil 2 large cups of water without using the stalk of the cabbage, and put 1 spoon of oil in the water. Remove the shepherds purse and the cabbage separately by boiling water. Spread them out and cool them, then chop them fine.
- 4 Add some salt and a little oil to scatter the eggs, stir-fry them in the oil pan, and shovel the eggs into the pan with a spatula. Then mix it with minced meat and vegetables. Finally, dont forget to add some sesame oil to enhance the fragrance. I also use some extra mushroom stalks.
- 5 Lets start packing when all the fillings are well blended. The wonton should be boiled with more water. When the water is boiled, the wonton should be boiled in a big fire and quickly separated with chopsticks to prevent the wonton from sticking together. After boiling, turn to medium heat. If you dont cover the pot, just focus on not letting wonton dance excitedly in the water. Otherwise, it will probably break the skin and reveal the stuffing. When the wonton skin becomes transparent, it can be fished out (or clamped out, bite open to determine whether the filling and the skin are ripe).
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Healthcare food category
Burst, Refreshing, Baking, Salty, Cake roll, Sweet and sour