Chives and pork wontons

Overview

How to cook Chives and pork wontons at home

Thirteen spices, salt and MSG, mix well. Don’t use too much meat and add more leeks to make it fresher. Don't mix the stuffing too early, otherwise the leeks will be salted and watery.
Roll the dough into a large pancake and cut into small squares with a knife.
Take a little stuffing and put it on top of the skin.
Cover the filling with the skin down, without pinching the bottom edges together
Flip it down again without pinching the bottom edges together.
Pull the top corners of the left and right sides to the middle and pinch them together. Pinch both sides. Don't pinch the bottom belly parts together.
Boil the water in the pot without adding any oil. Put the Chaos into the pot, because the Chaos will seep out a little oil on its own. Put some nori.
Take out the boiling water, add some salt, sesame oil, dried shrimps, seafood soy sauce, and make a soup.
Add the cooked chaos to the soup. Sprinkle some chopped green onion and coriander and you're done.
The skin is thin and the filling is big, so fresh!