Pot belly leek and pork wontons
Overview
I made dozens of wontons for my son tonight using the leftover stuffing from making dumplings at noon yesterday. My children love to eat chewy staple food but don’t like vegetables, so making dumplings, steamed buns and wontons has become our family’s staple food. The difference between wontons and dumplings is that they are eaten with soup, which is very suitable for breakfast and dinner. Generally, when cooking wontons, add some chopped green onion before the water boils, so that the soup will be flavorful and the cooked wontons will not stick.
Tags
Ingredients
Steps
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Finely chop the leeks.
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Chop the cabbage.
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When dicing the meat, you usually do it yourself. If you buy minced meat directly, it won’t taste as good as cutting it yourself.
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Mix evenly and pour in salad oil, salt, five-spice powder, sesame oil, and light soy sauce. Mix well.
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Let’s start with the bag and take a look at the cute trapezoidal leather.
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Roll it up, twist two corners, and a small wonton is wrapped.
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Rows and rows of ravioli waiting to be cooked.
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Cooked Ravioli. When cooking wontons, add water to the pot first, making sure the water covers the wontons. After the water boils, cook over high heat for about 6 minutes. Pour a little less light soy sauce, a few drops of balsamic vinegar, a few drops of sesame oil, and half a shredded tomato into the pot. (Tomatoes can be omitted)
