Fried wontons

Overview

The shepherd's purse wontons have always been my mother's specialty. With the fragrant shepherd's purse, half-concentrate and half-fat meat sauce, fresh mushrooms and tender bamboo shoots collected in early spring, the whole family can't resist the Shanghai wontons with such delicious fillings. The weather is getting hotter, and although the wonton soup is delicious, it still makes me sweat all over my face, so I thought of changing to a fried method. The elegant drippings are paired with refreshing white porridge and mustard pork shreds. It will be delicious!

Tags

• staple food
• home cooking
• old man
• breakfast
• wontons
• oil
• raw wontons
• black sesame
• water

Ingredients

Steps

1. 1 Must make raw wontons! Raw wontons! Raw wontons! If it is quick-frozen, please put it at room temperature and warm it up slightly before putting it in the pot

   

2. 2 After the pot is heated, arrange the raw wontons neatly, pour in an appropriate amount of water, the height of the water is about 1/3 of the wontons, cover the pot and heat it for about 2 minutes. Open the lid and pour in a little oil, cover the pot and continue to fry until the bottom of the wontons turns golden brown.

   

3. 3 Turn down the heat, sprinkle with black sesame seeds or chopped green onions and turn off the heat

   

4. 4 Crispy, juicy pan-fried wontons are here